Modernizing Lemang with mushroom floss for sustainable food security

Abstract Lemang is recognized as the traditional food especially during the festive celebration of Hari Raya. Lemang is commonly served with a dish of meat, and it takes time for preparation. As interest in plant-based diets grows due to health and sustainability concerns, there is an increasing demand for modernization of traditional food. These objectives of the study are to develop a frozen vegan lemang that is filled with different types of mushroom floss and to determine the moisture content of different types of frozen mushroom floss. Sensorial properties and moisture content of the mushroom floss samples were evaluated. The result of sensory evaluation showed that lemang that incorporating king oyster mushroom floss received the highest scores in taste and overall acceptability, indicating strong consumer acceptance. Moisture content analysis showed that king oyster mushroom floss had the highest moisture content and had significant difference among all floss samples (p<0.05). The findings contribute to the modernization study of lemang with healthier alternatives and easier preparation while preserving the essence of Malaysia traditional food.