文章基本信息

标题：Nutritional Profile of Three Different Mushroom Varieties Consumed in Amaifeke, Orlu Local Government Area, Imo State, Nigeria
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作者：Nwagu L Uju ; Obiakor - Okeke P. N.
期刊名称：Food Science and Quality Management
印刷版ISSN：2225-0557
电子版ISSN：2225-0557
出版年度：2014
卷号：31
页码：70-77
语种：English
出版社：Food Science and Quality Management
摘要：The proximate and mineral composition of three varieties of mushroom consumed in Amaifeke, Orlu Local Government Area of Imo State were evaluated. The mushroom species include white button mushroom ( Agaricus bisporus ), oyster mushroom ( Pleurotus ostreatus ), Crimini mushroom ( Agaricus bisporus ). The mushroom varieties were harvested and dried, then taken to the laboratory for proximate, mineral and vitamin analysis. Standard assay methods were used to analyze for proximate and mineral composition. Proximate composition of the mushroom was found to be in the range of 3.29 – 5.24% for moisture content, 8.60 – 22.60% for protein, 6.85 – 7.54% for fat, 7.94 – 18.63% for fibre, 2.99 – 4.74% for ash and 59.67 – 60.60% for carbohydrate. Six mineral elements were analysed: selenium, iron, zinc, iodine, potassium and copper, having values of 3.04 -6.56mg/100g, 1.532 – 2.378mg/100g, 2.70 – 3.90mg/100g, 0.348 – 0.425mg/100g, 0.8079 – 2.4615% and 0.586 – 0.784mg/100g respectively. Based on the result the mushroom have high nutrient potentials hence it will serve as a good means of reducing the incidence and high prevalence of malnutrition in Nigeria since it is a cheap food source that is within the reach of the poor.