PROXIMATE AND CHEMICAL PROPERTIES OF SOME UNDERUTILIZED NIGERIAN WILD MUSHROOMS
| Autor: | Mobolaji Adenike Titilawo, Anthonia Olufunke Oluduro, Olu Odeyemi |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Vitamin
Mushroom biology Sodium Potassium Phosphorus Macrolepiota procera chemistry.chemical_element 04 agricultural and veterinary sciences 010501 environmental sciences Proximate biology.organism_classification 040401 food science 01 natural sciences Microbiology chemistry.chemical_compound 0404 agricultural biotechnology Nutrient chemistry Food science Molecular Biology 0105 earth and related environmental sciences Food Science Biotechnology |
| Zdroj: | Journal of microbiology, biotechnology and food sciences. 10:390-397 |
| ISSN: | 1338-5178 |
| DOI: | 10.15414/jmbfs.2020.10.3.390-397 |
| Popis: | This investigation aims at determining the nutritional value of twenty-three underutilized wild macrofungi from a biodiversity forest in Southwest Nigeria. The mushroom species collected across the ligneous (woody) and terrestrial (soil) habitats were analysed for proximate (moisture, protein, fibre, lipid, ash and carbohydrate), minerals (potassium, sodium, phosphorus, magnesium, calcium, iron and zinc) and vitamins A and C content following standard analytical procedures. Interestingly, all the mushrooms had high moisture (>80.91%) and those harvested from soil debris in the terrestrial habitat contained significantly high protein content (26.80 - 48.68%). Dietary fibre was in the range of 0.20 and 42.37%; low lipid (0.12 - 9.89%) and ash (1.25 - 14.08%) were also recorded. Furthermore, all the samples contained high carbohydrate except Macrolepiota procera (2.01%). Minerals varied across the habitats and ranged as follows: potassium (268.13 - 8972.00 mg. 100 g-1), sodium (89.36 - 425.92 mg. 100 g-1), phosphorus (0.32 - 375.51 mg. 100 g-1), magnesium (9.39 - 19.32 mg. 100 g-1) and calcium (7.98 - 37.82 mg. 100 g-1). Low iron (0.55 - 1.32 mg. 100 g-1) and zinc (2.21 - 4.98 mg. 100 g-1) were obtained. While vitamin A ranged between 0.41 and 1.41 mg. 100 g-1, vitamin C was from 4.68 to 6.93 mg. 100 g-1. Conclusively, the mushrooms investigated are a good source of nutrients and thus, can be exploited as foods or food supplements. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|