Did you know that the humble mushroom could play a surprising role in tackling one of Malaysia’s biggest waste problems?
Every single day, Malaysia generates about 16,688 tonnes of food waste. To put that into perspective, nearly half of all the rubbish we throw away is actually food.
This isn’t just a waste of money. In fact, it’s a major problem that significantly affects the environment, the overall ecosystem and our health.
But what if we could turn something we usually throw away into delicious, healthy food? Let’s look at a surprising hero in the fight against waste: the mushroom stem.
Mushrooms have been a popular food for centuries, recognised for their therapeutic and nutritional benefits. They are rich in protein and have a savoury flavour known as umami.
In Malaysia, the grey oyster mushroom (Cendawan tiram kelabu) is incredibly popular, especially in culinary preparations ranging from soups to stir-fries.
However, there is a catch. On mushroom farms and during processing, mushroom stems are often discarded because of their tougher, chewier texture. Several stems are also excluded as they do not meet the required quality specifications.
This means tons of perfectly good food end up in the bin before it even reaches our kitchens.
Recent studies have revealed something amazing: the mushroom stem might actually be the healthiest part!
Researchers found that mushroom stems contain even more fibres, especially insoluble dietary fibres, than the fruiting parts we usually eat.
Fibre is like a superhero for our body because it helps improve digestion, prevents constipation and aids in weight management.
Besides, mushroom stems are rich in β-glucan as compared to the fruiting bodies, and packed with protein and minerals like potassium.
To date, one of the coolest things about mushroom stems is their meaty texture. Because a high intake of red meat can lead to health issues like obesity, heart disease and certain types of cancer, experts are looking at mushroom stems as an excellent meat mimic and alternative.
Imagine eating a burger patty, a meatball, or a chicken nugget made from mushroom stems! These plant-based options are juicy and have a great aroma and taste.
It’s a fantastic way to enjoy your favourite fast foods while staying healthy. In fact, you don’t have to be a scientist to use mushroom stems.
At home or in food factories, they can be finely chopped, steamed, blanched, and turned into powder for use in food formulation and preparation.
Blanched grey oyster mushroom stems.
A grey oyster mushroom stem patty.
By choosing to eat the mushroom stem, you are not only eating healthy, but you are also supporting sustainability and aligning with the Sustainable Development Goals (SDGs) 12: Responsible Consumption and Production by promoting sustainable resource use and reducing food waste.
Reducing food waste means less pressure on our landfills and a happier Mother Earth.
Next time you help out in the kitchen, remember not to throw those stems away! Chop them up, cook them well, and enjoy the hidden benefits.
Indeed, small changes in how we eat can make a big difference to our planet.
Prepared by:
Dr Hana Syafiqah binti Sayeed Ibrahim
Faculty of Applied Sciences and Technology
Universiti Tun Hussein Onn Malaysia (UTHM)
