The Family Education Department congratulates Her Excellency Dr. Fatima Al-Subhi for obtaining a patent from King Abdulaziz City for Science and Technology for the invention named "Mushroom Stock Cube".

Usefulness of the Invention

This invention is easy to use and is high in nutrients, in the form of a cube of 9.7% protein, 8.3% fat, 7.30% fibers, and 1.35% carbohydrates, based on dry weight.

Its raw materials do not require cleaning, cutting, or any harmful preservatives, thereby reducing transportation and storage expenses. Moreover, it does not take up storage space.

Composition

It is a mixture of dried and processed mushroom powder with the stock cube ingredients, which include sugar, salt, spices, flavorings, starch, yeast, and vegetable fat, mixed all together to form a cube.

Source of the Idea

Previously, animal protein (chicken, beef, or lamb meat) and animal fat were used in the production of stock cubes. This led to the onset of heart disease, not to mention the diseases that have spread among these animals (bird flu, mad cow disease, Rift Valley fever). Therefore, people on a diet and vegetarians resorted to fresh or dried vegetable protein (legumes and vegetables). But these also caused some diseases. Furthermore, the protein content of pulses and vegetables is low compared to the percentage of protein found in mushrooms. It was necessary to produce a product that is a source of protein with a high biological value, as an alternative to animal and plant protein, and of a high quality. This is what distinguishes the mushroom stock cube from other cubes.