Nutraceutical Value of Four Oyster Mushroom Species, Higher Basidiomycetes


Academic Paper, 2017

7 Pages


Abstract or Introduction

This work was achieved to determine the nutritional value (total protein, crude fiber, phenolic compounds, total carbohydrate, ash, dry matter, moisture content and pH) of four oyster mushrooms species namely; P. ostreatus (grey), P. ostreatus (white), P. cornucopiae var. citrinopileatus (yellow) and P. salmoneostramineus (pink), were investigated on three agro-substrates mixtures; S1 (wheat straw), S2 (70% wheat straw, 20% sawdust and 10% date palm fiber) and S3 (50% wheat straw, 30% sawdust and 20% date palm fiber) media. The variety of oyster mushroom showed significant (P<0.05) differences of nutritional value of oyster mushroom on various substrates. The mixture which composed from one substrate was poorer in mineral value than others which composed from more one. Generally, the higher protein content showed in P. cornucopiae (32.21%) compared with P. ostreatus (grey) (23.83%) as a lower value. P. ostreatus (grey) recorded total phenol, total carbohydrates and crude fibers 2.82 g/kg, 40.72% and 9.97%, while P. salmoneostramineus recorded 1.35 g/kg, 48.02% and 23.75% respectively. P. ostreatus (white) showed higher value of ash and dry matter (11.3% and 12.81%) than P. ostreatus (grey) and P. salmoneostramineus in values 7.0% and 9.93%, respectively.

Details

Title
Nutraceutical Value of Four Oyster Mushroom Species, Higher Basidiomycetes
Authors
Year
2017
Pages
7
Catalog Number
V417171
ISBN (eBook)
9783668666054
File size
408 KB
Language
English
Keywords
nutraceutical, value, four, oyster, mushroom, species, higher, basidiomycetes
Quote paper
Sajid Al-Saeedi (Author)Mustafa Nadhim Owaid (Author)Idham Ali Abed (Author), 2017, Nutraceutical Value of Four Oyster Mushroom Species, Higher Basidiomycetes, Munich, GRIN Verlag, https://www.grin.com/document/417171

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