Evaluation of The Nutrient And Anti-Nutrient Properties of Different Varieties of Edible Mushroom in Enugu State, Nigeria.

Description

– Evaluation of The Nutrient And Anti-Nutrient Properties of Different Varieties of Edible Mushroom in Enugu State, Nigeria –

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Abstract

Edible mushroom are  popular and valuable food, low in calorie and high in minerals, essential amino acids, vitamins and fiber. Edible mushroom are used as food because of their good taste, aroma and nutrients .

This study was  aimed  at understanding the nutritional  and anti-nutritional quality of various edible mushrooms that exist in Enugu state.

The mushroom samples agaricus spp, pleurotus astreatus and Auricularia polytricha  were purchased from Eke agbani in Nkanu west Local Government Area  of Enugu state, identified, washed, ovendried at 105^oC for 4hours, milled differently to fine powders(180 micron) with an electric grinder(mini planetary ball mill) , packaged and was labeled sample A,B and C .

The samples were  analyzed using standard methods. There was significant difference (P<0.05) in the moisture ,protein, fat, fiber, ash, carbohydrate, minerals, vitamins and  anti-nutrient contents.

Introduction

Mushrooms are macro fungi with distinctive fruiting body, which can be hypogenous or epigeous, large enough to be seen with the naked eye and to be picked by hand Chang and Miles, (2003).

Mushrooms have long been used as a valuable food source and as traditional medicines around the world, especially in Japan and China. Records of health promoting properties such as antioxidant, antimicrobial, anticancer, cholesterol lowering and immunostimulatory effects have been reported for some species of mushrooms (Anderson, 2005; Mizuno, 1999; Mau et al., 2004).

The acceptance of cultivated mushroom oyster mushroom (Pleurotus ostreatus), button mushroom (Agaricus bisporus) and wood ear  Auricularia polytricha) as a delicacy were well-established worldwide.

These mushrooms have been used as food and food flavoring materials in soups for centuries, due to their unique and subtle flavor. They are highly appreciated for their rich aroma particularly prized for cooking throughout the world.

However, wild edible mushrooms have only been traditionally eaten by a specific group of people (local people, enthusiasts and gourmets) occasionally. Diez and Alvarez, (2001).

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