Lentinus edodes, commonly known as shiitake mushroom, is widely recognized in traditional Asian medicine for its diverse health benefits, including antiviral, antifungal, antioxidant, antitumor, and immunomodulatory properties. Renowned for its nutritional profile, it is rich in proteins, dietary fiber, and essential minerals. This study evaluates the influence of various organic additives—rice flour, wheat flour, corn flour, horse gram flour, sorghum flour, black gram flour, green gram flour, and tapioca flour—on the biomass production and enzymatic antioxidant activity in Lentinus edodes. Among the tested additives, sorghum flour demonstrated the most pronounced enhancement in antioxidant activity, significantly outperforming other substrates. These findings highlight the potential of sorghum flour as an effective organic additive to enhance the health-promoting properties of Lentinus edodes through increased antioxidant activity.
