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Proximate Composition and Mineral Content of Selected Edible Mushroom Varieties of Bangladesh

Md. Khurshidul Zahid
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000

Sagarmay Barua
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000

S. M. Imamul Haque
Department of Soil, Water and Environment, University of Dhaka, Dhaka.

Abstract/ Executive Summary:

Proximate composition and mineral content of five species of edible mushrooms namely Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus florida and Pleurotus HK- 51 belonging to the family: Pleurotaceae and genus: Pleurotus indica belonging to the family: Tricholomataceae and Genus: and Calocybe Calocybe have been analyzed.Crude protein, total lipids, available carbohydrates, dietary fiber and total carbohydrates content in mushrooms were found to be in the ranges of 3.22-4.83, 0.41-1.05, 4.2-6.37, 0.58-1.11 and 4.82-7.48 g per 100g of fresh edible portion(EP) respectively. Moisture, total solids and ash content were found to be in the ranges of 85.95-90.07, 9.93-14.05 and 0.98-2.3 g/100g of fresh EP respectively. Where as total calorie values in mushrooms were found to be in the ranges of 35.51 - 50.03 Kcal / 100g fresh EP. The values of Zinc, copper, iron, sodium and potassium content in mushrooms were found to be in the ranges of 0.65-1.24, 0.14-0.91, 0.94- 1.81, 3.18-37.23 and 19.83-197.24 mg/100g of fresh EP respectively while calcium, magnesium, phosphorus and manganese content were in the ranges of 0.12-0.58, 27.26-51.21, 22.2-62.1 and 0.17-0.53 mg/100g of fresh EP respectively. Key words:

Keywords: Mushroom, Proximate composition, Mineral content. Micronutrient

Location: Institute of Nutrition and Food Science, University of Dhaka. Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Mushroom

Objectives:

To identify Proximate Composition and Mineral Content of Selected Edible Mushroom Varieties of Bangladesh.

Methodology:

Fresh edible mushrooms were collected from the selling center of “Bangladesh Mushroom Center ” and local market at Savar in Dhaka. Mushrooms selected for Present study were Pleurotus ostreatus, Pleurotus sajor-kaju, Pleurotus florida, Pleurotus HK-51 and Calocybe indica . They were selected for the present study as they were available in the market for sale. Immediately after procurement from the selling center and local markets, weight of fresh mushrooms (as purchased) were recorded. Then non-edible portions and unwanted wastes or particles (e.g., soil, portion of compost where they were grown, spoiled portion of mushrooms, etc.) if remained were separated and removed. Then total weight of edible fresh mushrooms were recorded. Weighed mushrooms were then cut into small pieces. A small amount(2-5g) in triplicate(from each type of mushroom )were taken for the determination of moisture. Rest of the samples were collected, fresh weight were recorded and samples were dried in an oven at 105^oC for 4 hours to reduce their moisture content. Moisture, total lipids and ash were determined by following the standard AOAC method³. Crude protein was determined by modified Kjeldhal method⁴. Available carbohydrate was estimated indirectly by difference⁵. Dietary fiber was determined by gravimetric method⁶. Total energy was also determined by the calculation of energy values of carbohydrate, fat, protein and crude fiber⁵ . For the estimation of mineral, mushroom sample(1g) was wet digested in a digestion mixture consisting of 18 M sulfuric acid, 12M Perchloric acid and 16 M nitric acid(0.5:1.0:0.5 by volume)7. After proper dilution, content of Zn, Cu, Fe, Ca, Mg, Mn, Na and K were determined by measuring atomic absorption⁸. An appropriate dilution was done with 0.4% lanthanum(w/w) to overcome ionic interference during the estimation of Ca and Mg. Estimation of phosphorus was done colorimetrically using the method of Fiske and Subbaraw⁹. Mean, S.E.(Standard Error) were determined for all nutrients under present study. Then pair sample t-test of samples were done to determine the significances of inter and intra genus variations. Statistical analysis was accomplished by using Statistical Package for Social Sciences(SPSS/PC; Version12.0; SPSS Inc., Chicago).

Source of Information: Bangladesh Journal of Nutrition. Vol. 22-23 December, 2009-10. Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The present study reveals an inter and intra genus variation in nutrient content of mushrooms. Despite the differences in their nutrient content, the overall nutritive picture of these mushrooms appears to be quite sound. They hold out a promise to contribute significantly to the intake of micro-nutrients amongst our people. So, the mushrooms should surely be incorporated into our diets more frequently in order to improve the quality of our habitual diets. This endeavor will certainly improve our micronutrient situation, improving the overall health and ensuring the general well- being of the people.

Knowledge Management: Journal