eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2026-04-10 14 1 300 312 10.12944/CRNFSJ.14.1.20 25073 article Angam Raleng 1 Kerrisaphi Donbar Lyngdo 1 Shilumenla 1 Indu 1 Department of Processing and Food Engineering, Central Agricultural University, Imphal, India This study investigates the fortification and nutritional assessment of black rice-based cookies enriched with oyster mushroom powder. Black rice, known for its high antioxidant content and nutritional value, serves as the primary ingredient, while oyster mushroom powder is incorporated to enhance the cookies' protein, fiber, and micronutrient content. The objective is to develop a functional snack with improved health benefits and consumer acceptability. Cookies were formulated with varying levels of mushroom powder (5%, 10%, and 15%), with an unfortified sample serving as the control. Nutritional analysis revealed that cookies fortified with 10% mushroom powder had optimal nutritional and sensory attributes. The composition of this formulation included moisture (3.82%), ash (2.79%), fat (22.01%), protein (15.03%), fiber (6.11%), and carbohydrate (49.87%). The functional properties, including the water absorption index (WAI) and water solubility index (WSI), increased with higher levels of mushroom powder incorporation. Sensory evaluation using a 9-point Hedonic scale indicated that cookies with 10% mushroom powder had the highest overall acceptability. Shelf-life analysis conducted over 15 days showed no signs of microbial infestation, indicating good storage stability. The study concludes that black rice cookies fortified with edible mushroom powder offer a nutritious and functional snack alternative, providing enhanced protein and fiber content. This fortification technique holds potential for developing value-added bakery products catering to health-conscious consumers while promoting the utilization of black rice and edible mushrooms in functional foods. https://www.foodandnutritionjournal.org/volume14number1/development-and-nutritional-profiling-of-functional-cookies-fortified-with-oyster-mushroom-and-black-rice-poireiton/ Black Rice Cookies Fortification Functional Food Mushroom Powder Proximate Composition Sensory Evaluation