Mushroom supplementation is an agronomic process which consists of the application of nutritional amendments to the substrates employed for mushroom cultivation. Different nitrogen and carbohydrate rich supplements have been evaluated in crops with a substantial impact on mushroom yield and quality; however, there is still controversy regarding the nutritional requirements of mushrooms and the necessity for the development of new commercial additives. The addition of external nutrients increases the productivity of some low-yielding mushroom varieties, and therefore is a useful tool for the industry to introduce new commercially viable varieties. Spent mushroom compost is a waste material that could feasibly be recycled as a substrate to support a new commercially viable crop cycle when amended with supplements. On the other hand, a new line of research based on the use of mushroom growth promoting microorganisms is rising above the horizon to supplement the native microbiota, which appears to cover nutritional deficiencies. Several supplements employed for the cultivated mushrooms and their agronomic potential in terms of yield and quality are reviewed in this paper as a useful guide to evaluate the nutritional requirements of the crop and to design new formulas for commercial supplementation.

Whole sesame seeds and sesame oil, which is obtained after cold pressing the seeds, are foodstuffs globally consumed due to their nutritional characteristics. The press cake that remains from the oil extraction process can be ground to form a defatted flour that can be incorporated into the human diet, contributing to the valorisation of this product. The nutritional comparison between the whole seeds and the press cake reveals the potential of this by-product to be incorporated in the formulation of diverse foodstuff, since it is richer than the seeds in proteins (30%) and fibre (25%) and still contains a proportion of oil (32%) with a fatty acid pattern characterized by the abundance of unsaturated fatty acids. The protein fraction of both the seeds and the cake shows a balanced composition regarding amino acid composition, with all the essential amino acids included. On the other hand, the oil obtained by cold pressing is shown as a high-quality oil, where the predominant fatty acids are oleic (42.66%) and linoleic (41.25%), which are essential fatty acids because they are not synthetised in the organism and must be obtained through the diet. In addition, it is rich in vitamin E, especially in γ-tocopherol, that was the main isomer found. Regarding these results, all products (sesame seeds, oil and press cake) are components suitable to be included in a healthy diet.

This work presents a bibliographic review about almond kernel non-lipid components, in particular about the protein fraction, the carbohydrates and the mineral fraction. In addition, other fat-soluble phytochemicals which are present in minor concentrations but show important antioxidant activities are reviewed. Almond kernel is a rich protein food (8.4–35.1%), in which the globulin–albumin fraction dominates, followed by glutelins and prolamins. Within the almond kernel protein profile, amandine dominates. Free amino acids represent a small amount of the total nitrogen quantity, highlighting the presence of glutamic acid and aspartic acid, followed by arginine. Carbohydrates that appear in almond kernels (14–28%) are soluble sugars (mainly sucrose), starch and other polysaccharides such as cellulose and non-digestible hemicelluloses. Regarding the mineral elements, potassium is the most common, followed by phosphorus; both macronutrients represent more than 70% of the total mineral fraction, without taking into account nitrogen. Microminerals include sodium, iron, copper, manganese and zinc. Within the phytochemical compounds, tocopherols, squalene, phytosterols, stanols, sphingolipids, phospholipids, chlorophylls, carotenoids, phenols and volatile compounds can be found.