Determining the Potential of a Millet-Rich Whole Wheat Mushroom Biscuit as a Nutraceuticals Intervention for enhanced cardiovascular health and Metabolic Disorders in athletes

Determining the Potential of a Millet-Rich Whole Wheat Mushroom Biscuit as a Nutraceuticals Intervention for enhanced cardiovascular health and Metabolic Disorders in athletes

Avinash Kumar ¹, Vishal Gill ¹, Vishal Verma ¹, Dr. Shailendra Pratap Singh ¹*,

¹ Department of Sports Bio-sciences, School of Sports Sciences, Central University of Rajasthan, Ajmer, India; avinash.kumar.ap@gmail.com; vishalgill4699@gmail.com; vishal_131@yahoo.com; spbiotech2004@gmail.com

*Correspondence: spbiotech2004@gmail.com

Introduction

This study investigated the potential of mushroom millet biscuits as a functional food product, with a specific focus on applications within sports nutrition, particularly for athletes managing or seeking to prevent cardiovascular disorders. Rich in millets, protein, healthy fats, complex carbohydrates, and micronutrients, these biscuits support metabolic health—aiding in diabetes prevention and management—while combating undernutrition. This makes them ideal for athletes and health-conscious consumers seeking convenient, whole-food-based nutrition. The primary objective was to enhance the nutritional profile of these common carbohydrates to better serve athletic needs. Edible mushrooms are a rich source of ergothioneine (a unique, potent antioxidant), dietary fiber (like beta-glucans), and high-quality protein. For athletes, this nutritional profile translates to direct benefits in cardiovascular support and sustained energy and body composition.

Methods

The mushroom powder was created by hot-air drying, grinding, and sieving and then added to the wheat-based biscuits. Nutritional analysis and sensory evaluations were used to assess composition and consumer approval.

Results

Products supplemented with mushrooms exhibited noticeably higher levels of protein, fiber, and antioxidants (such as ergothioneine and beta-glucans). Sensorily, a rate of 15–20% assimilation was adequate. Improved cardiovascular health, decreased inflammation, prolonged energy release, and increased satiety are some of the main advantages.

Conclusions

Mushroom powder is an effective functional ingredient for nutritional fortification. The resulting biscuit is a convenient, palatable food that supports both athletic performance and long-term cardio metabolic health.

Keywords: Mushroom Biscuits, Nutritional fortification, Nutraceuticals, Sports nutrition, Athletes, Cardiovascular health