Exploring the feasibility of mushrooms as a nutritious protein alternative: A survey study among the youth community in Colombo district

Abstract

Mushrooms are a nutritious food source, supplying vegetable proteins, chitin, amino acids, vitamins, and minerals, making them a popular meat substitute due to their low calorie and fat content. This study aims to explore the potential benefits of mushrooms as a plant-based protein substitute for young people in Colombo District. Data collection was done through an online questionnaire using random sampling. The survey, targeting Generation Z, was aimed at understanding the future impact on the mushroom industry through 208 responses to a questionnaire with 24 questions. The survey shows that only 0.48% of people use mushrooms as their primary protein source, and 8.17% consume them several times a week, with 52% being aware of their protein content. There was a statistically significant relationship between awareness about the protein content of mushrooms and education related to that field (P<0.05). There is a lack of awareness of mushroom-based food products, with 58.17% of respondents unaware of it, while 29.72% show interest only in crispy mushrooms. The survey reveals that 57.21% of people were not interested in mushroom cultivation. The study highlights a lack of awareness among young people about mushroom-based food products and their nutritional benefits, emphasizing the need for further research to promote mushroom consumption as a protein alternative.