Pleurotus sajor-caju (PSC) is an oyster mushroom widely consumed in Asian countries and successfully cultivated in
Malaysia. This study aimed to determine nutritional compositions, functional properties and storage stability of PSC
powder based on storage temperature. Fresh PSC was dried using low heat air blow technique and ground into fine
powder. Nutritional analyses of PSC powder were conducted following AOAC methods. Functional properties were also
determined accordingly. For storage stability study, four portions of PSC powder were stored at temperature of -20, 4,
25 and 35o
C separately, and then studied parameters were investigated at time 0, 3 and 6 months. PSC powder contains
appreciable amounts of protein (22.41%), ash (7.79%), dietary fibre (56.99%) and β-glucan (3.32%) but low content
in sucrose (0.19%) and fat (2.30%). It also possesses notable functional properties such as water holding capacity, oil
holding capacity, swelling capacity and emulsifying activity. Storage stability study showed that PSC powder exhibited lower
moisture content and L* colorimetric value. Meanwhile higher water activity level with increasing storage temperature
but no significant difference in pH value and microbial counts were detected. Besides, storage temperature at -20, 25
and 35o
C jeopardized the original colour properties of PSC powder. The best storage temperature for PSC powder is 4o
C.
PSC powder has the potential to be a safe and as an alternative dietary fibre rich ingredient in food industry due to its
nutritional, functional and storage stability properties.