{"id":6620,"date":"2022-08-15T04:01:16","date_gmt":"2022-08-15T04:01:16","guid":{"rendered":"https:\/\/file.currentschoolnews.com\/?post_type=product&p=6620"},"modified":"2022-08-15T13:37:06","modified_gmt":"2022-08-15T13:37:06","slug":"evaluation-of-the-nutrient-and-anti-nutrient-properties-of-different-varieties-of-edible-mushroom-in-enugu-state-nigeria","status":"publish","type":"product","link":"https:\/\/pastexamquestions.com\/product\/evaluation-of-the-nutrient-and-anti-nutrient-properties-of-different-varieties-of-edible-mushroom-in-enugu-state-nigeria\/","title":{"rendered":"Evaluation of The Nutrient And Anti-Nutrient Properties of Different Varieties of Edible Mushroom in Enugu State, Nigeria."},"content":{"rendered":"

– Evaluation of The Nutrient And Anti-Nutrient Properties of Different Varieties of Edible Mushroom in Enugu State, Nigeria –<\/strong><\/span><\/p>\n

Download Evaluation of The Nutrient And Anti-Nutrient Properties of Different Varieties of Edible Mushroom in Enugu State, Nigeria<\/strong><\/span>. Food and Nutrition students who are writing their projects can get this material to aid their research work.<\/span><\/span><\/p>\n

Abstract<\/b><\/span><\/h2>\n

Edible mushroom are \u00a0popular 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 .<\/p>\n

This study was\u00a0 aimed \u00a0at understanding the nutritional \u00a0and anti-nutritional quality of various edible mushrooms that exist in Enugu state.<\/p>\n

The mushroom samples agaricus spp, pleurotus astreatus<\/em> and Auricularia polytricha<\/em> \u00a0were purchased from Eke agbani in Nkanu west Local Government Area\u00a0 of Enugu state, identified, washed, ovendried at 105o<\/sup>C 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 .<\/p>\n

The samples were\u00a0 analyzed using standard methods. There was significant difference (P<0.05) in the moisture ,protein, fat, fiber, ash, carbohydrate, minerals, vitamins and\u00a0 anti-nutrient contents.<\/p>\n

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Introduction<\/span><\/span><\/strong><\/span><\/h2>\n

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).<\/p>\n

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;\u00a0Mau et al., 2004).<\/p>\n

The acceptance of cultivated mushroom oyster mushroom (Pleurotus ostreatus<\/em><\/strong>), button mushroom (Agaricus bisporus) <\/em>and wood ear \u00a0Auricularia polytricha)<\/em> as a delicacy were well-established worldwide.<\/p>\n

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.<\/p>\n

However, wild edible mushrooms have only been\u00a0traditionally\u00a0eaten\u00a0by\u00a0a\u00a0specific\u00a0group\u00a0of\u00a0people\u00a0(local\u00a0people,\u00a0enthusiasts\u00a0and\u00a0gourmets)\u00a0occasionally. Diez and Alvarez, (2001).<\/p>\n

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