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Investigation on the Nutritional Composition of Common Edible and Medicinal Mushrooms Cultivated in Bangladesh

Md. Asaduzzaman Khan
National Mushroom Development and Extension Centre, Sobhanbag, Savar, Dhaka-1340, Bangladesh.

Liakot A. Khan
Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh.

Md. Shahdat Hossain
Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh.

Mousumi Tania
National Mushroom Development and Extension Centre, Sobhanbag, Savar, Dhaka-1340, Bangladesh.

Md. Nazim Uddin
National Mushroom Development and Extension Centre, Sobhanbag, Savar, Dhaka-1340, Bangladesh.

Abstract/ Executive Summary:

Several species other than oyster mushrooms are being cultivated in Bangladesh. The nutrient contents of eleven edible and medicinal mushroom species were investigated and a significant variation was observed among the species. The total protein, total carbohydrate, total lipid, crude fiber and total mineral (ash) content of each mushroom was studied on dry weight basis. The protein, carbohydrate, total lipid, crude fiber, and total mineral contents were ranged from 18g to 38g, 9g to 50g; 1g to 12g; 8g to 52g and 5g to 12g per 100g of the mushroom species. Also these mushrooms contain some important minerals like, Ca, Fe, Zn, P and Mg among which the content of P was highest. The metabolizable energy content of these mushroom species was also calculated and it was found that the energy content of these mushroom ranged from 150Kcal/100kg to 300 Kcal/100kg of mushroom. This study suggests that these mushrooms may be used as low energy, healthy food stuff with protein supplementing properties.

Keywords: Mushroom, Protein, Lipid, Fiber, Carbohydrates, Minerals

Location: National Mushroom Development and Extension Centre, Sobhanbag, Savar

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Mushroom

Objectives:

To evaluate the nutritional composition of popular mushrooms which are newly cultivated in Bangladesh to increase the awareness of people about the significance of this important food item.

Methodology:

Eleven mushroom species such as Agaricus bisporous, Pleurotus citrinopleatus, Pleurotus eryngii, Coprinus. comatus, Hypsizygous ulmarius, Agrocybe aegerita, Auricularia polytricha, Volveriella volvacea, Lentinus edodes, Ganoderma lucidum and Coriolus versicolor were selected in this study for investigation. Mushroom was cultivated on saw dust fruiting bodies of these mushrooms were harvested and taken for nutritional analysis. Fresh mushroom was taken for the determination of moisture and then mushroom was dried for the estimation of total protein, total lipid, crude fiber, total mineral and total carbohydrates. Moisture of fresh mushrooms were determined by conventional method using automatic moisture analyzer. Five gram of grinded mushroom was taken with 50ml of 0.1N NaOH and boiled for 30 minutes. The solution was cooled in room temperature and centrifuged at 1000rpm by a table centrifuge machine. Total lipid was determined by slight modified method. Five gram of grinded mushroom was suspended in 50ml of chloroform:methanol mixture then mixed thoroughly and let stand for 3 days. The solution was filtrated and centrifuged at 1000 rpm. The upper methanol layer was collected by Pasteur pipette and the crude lipid extract was determined by evaporating the chloroform. Moisture and fat free sample was treated with 0.255N H₂SO₄ and 0.313N NaOH and washed with ethanol and ether. It was then transferred to a crucible, dried overnight at 80-100? and weighed in an analytical balance. The crucible was heated in a muffle furnace at 600? for 6 hours, cooled and weighed again. One gram of the sample was weighed accurately into a crucible. The crucible was placed on a clay pipe triangle and heated first over a low flame till all the material was completely charred, followed by heating in a muffle furnace for about 6 hours at 600?. It was then cooled in a desiccators and weighed. Total ash was taken for the analysis of mineral contents. 2ml of concentrate HNO₃ was added to the ash and heated for 2 minutes. One drop of hydrogen peroxide was added into the solution to remove turbidity. The solution was then transferred into a volumetric flask and total volume was made 50ml by adding deionized water. This was then used to analyze the contents of calcium (Ca), iron (Fe), phosphorus (P), magnesium (Mg) and zinc (Zn) by flame photometry with atomic absorption spectrophotometer. Computer package program, MS Excel and SPSS were also used for determination of analysis of variemel and means were separated and ranked by DMRI.

Source of Information: Bangladesh J. Mushroom. 3(1): 21-28, 2009(June)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the present finding the test mushrooms were protein and fiber rich with low fat content. The ash (total minerals) content was also considerable and the carbohydrate content was less than other food from plant origin. These nutrient contents made mushroom as a low energy, healthy foodstuff and these mushroom may also be used as protein supplementary diet.

Knowledge Management: Journal