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Nutritional Analysis of Dietary Mushroom- Pleurotus Florida Eger and Pleurotus Sajor-caju (fr.) Singer

Nuhu Alam
Department of Botany, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh

Asaduzzaman 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.

S. M. Ruhu Amin
National Mushroom Development and Extension Centre, Sobhanbag, Savar, Dhaka, Bangladesh.

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

Abstract/ Executive Summary:

Mushroom cultivation has been started recently in Bangladesh. People in Bangladesh are still not very aware of the nutritional and medicinal importance of mushrooms. In this study, the nutritional values of two species of mushroom (Pleurotus sajor-caju and Pleurotus florida) which are very popular among the mushrooms cultivated in Bangladesh have been determined. These mushrooms are rich in proteins (20-25%) and fibers (22-23% in dry sample) and contain a lower amount of lipid (4 to 4.5%). The carbohydrate contents range from 39 to 43% (on the basis of dry weight). Pleurotus sajor-caju and Pleurotus florida are also rich in mineral contents (total ash content is 8-9.5%). The pileus and gills are protein-rich and stipe is fiber-rich. The moisture content of mushrooms ranges from 87 to 87.5%. Data of this study suggest that mushrooms are protein and fiber rich food.

Keywords: Protein, Lipid, Fiber, Carbohydrate, Minerals, Oyster mushrooms.

Location: Jahangirnagar University, Bangladesh and National Mushroom Development and Extension Centre, Savar, Dhaka, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Mushroom

Objectives:

To analyze the nutritional values of selected oyster mushroom.

Methodology:

Twenty gram of fresh mushroom was weighed into a weighed moisture box (A&D company ltd. N 92; P1011656, Japan) and dried in an oven at 100- 105⁰C and cooled in a dessicator. The process of heating and cooling was repeated till a constant weight was achieved. The moisture content was calculated as following equation: Moisture (%) = (Initial weight- final weight) × 100 /Weight of sample. Five gram of grinded mushroom was taken with 50 ml of 0.1N NaOH and boiled for 30 minutes. The solution was cooled in room temperature and centrifuged at 1000g by a table centrifuge machine (DIGISYSTEM: DSC-200T; Taiwan)The supernatant was collected and total protein content was measured according to the method. Total lipid was determined by slight modified method. Five gram of grinded mushroom was suspended in 50 ml of chloroform: methanol (2:1 v/v) mixture then mixed thoroughly and let stand for 3 days. Ten gram of moisture and fat-free sample was taken in a beaker and 200ml of boiling 0.255N H₂SO₄was added. The mixture was boiled for 30 minutes keeping the volume constant by the addition of water at frequent intervals. 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 5-6 hours at 60⁰⁰C. Then total ash was calculated as following equation: Ash content (g/100g sample) = Wt of ash × 100 / Wt of sample taken. The content of the available carbohydrate was determined by the following equation: Carbohydrate (g/100g sample) = 100 – [(Moisture + Fat + Protein + Ash + Crude Fiber) g/100g]. This was then used to analyze the contents of calcium (Ca), iron (Fe), manganese (Mn), magnesium (mg), zinc (Zn), Selenium (Se) and arsenic (As) by flame and graphite method with atomic absorption spectrophotometer.

Source of Information: Bangladesh J. Mushroom. 1(2): 1-7, 2007 (December)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

These data suggest that dietary oyster mushrooms are good source of protein and fiber. Mushrooms are also rich in mineral or ash content but the fat or lipid content is very low. This composition of mushrooms makes them foods with high nutritional and medicinal values. Protein is an important nutritional component and protein deficiency is the world’s most serious human nutritional problem, especially in third world countries like Bangladesh. So mushroom is a promising food that may overcome protein-energy malnutrition problem in the third world. The protein, fiber, mineral, carbohydrate and fat contents of oyster mushroom might make it an ideal vegetable for diabetic, cancer and heart patients.

Knowledge Management: Journal