Knowledge, attitudes and practices toward mushrooms as food and food supplements among Klang Valley, Malaysia residents

Abstract

Cultivation and consumption of the superfood, mushrooms are recommended due to their high nutritive value, medicinal properties and ease of cultivation. This study was designed to investigate the knowledge, attitudes and practices toward mushrooms as food and food supplements among Klang Valley residents. Data were collected using a structured questionnaire from a total of 385 respondents. Results revealed that a significant association (p<0.05) was found between level of knowledge and practices towards mushrooms as food and food supplements. Price, taste, and health benefits were the top three factors affecting participants’ preference when choosing mushrooms, processed mushroom food products and mushroom supplements. Moreover, age and monthly income showed a significant association (p<0.05) with level of knowledge, attitudes, and practices towards mushrooms as food and food supplements while ethnicity was significantly associated (p<0.05) with both level of attitudes and practices only. In conclusion, Klang Valley residents exhibited a high level of knowledge towards fresh mushrooms and processed mushroom food products, however, the appreciation and utilisation of mushrooms were still lacking as both level of attitude and level of practices were at moderate level. Corrective measures such as increasing public education on mushrooms are hence of top priority.