Background: In this study, two edible mushroom (Morchella conica and Ramaria flava) were used to raise the biological value of tarhana. Objective: Tarhana was supplemented with two edible mushroom species to improve its nutritional value and functional properties. Method: Antioxidant activities of tarhana were analysed by using different assays. Total phenolic (TPC) and flavonoid contents (TFC) were also determined. Results: Tarhana with mushroom had high total phenolic, flavonoid contents as well as antioxidant activities. Conclusion: The results indicated that high positive correlations were found between the antioxidant activities and the polyphenol contents of tarhana with mushroom.
Key words: Tarhana, Fermented Product, Antioxidant Activity, Phenolic, Flavonoid, Frap.