| Autor: |
Ndamitso, Mohammad Mohammad, Komolafe, Eniayo Ayodeji, Akinnusotu, Akinyinka, Oguntuyi, Oluwadare Ayodele, Abulude, Francis Olawale |
| Rok vydání: |
2021 |
| DOI: |
10.5281/zenodo.5540372 |
| Popis: |
This work was researched to study the effect of different salts concentrations on the WAC of mushroom varieties obtained in Akure, Nigeria. From the results obtained, The WAC of all samples in water differed significantly (p < 0.05) with Chlorophyllum molybditis having the highest while Pleurotus ostreatus the lowest while, the WAC of the fungus in the different salts at different concentrations differed significantly (p < 0.05) in the order of CH3COONa >Na2SO4> NaNO3> NaNO2> NaCl. Our results compare favourably with other research works on food formulations. It was noticed that the WAC value of samples decreased as the concentration of the salts increased which may be depended on the type of salt and effects of salt with the cation and anion species involved. In conclusion, it was observed that WAC concentrations were influenced by the different salts concentrations. Therefore formulations involving the use of mushrooms will have to take into consideration different salts concentrations. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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