Macronutrients analysis of fresh and canned Agaricus bisporus and Pleurotus ostreatus mushroom species sold in Alexandria markets, Egypt.

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Doaa A. Shbeeb
Mohamed Fawzi Farahat
Hanaa Mohamed Ismail

Keywords

Agaricus bisporus, Pleurotus ostreatus, Macronutrients

Abstract

Background and aim: There is a great demand for edible mushroom for its flavor and nutrient content. Mushroom became a new and alternative demand for poultry and animal protein and can be considered as a suitable solution to protein shortage all over the world especially in developing countries. The aim of this study was to analyze the macronutrient contents of fresh and canned Agaricus bisporus and Pleurotus ostreatus mushroom. Materials and Methods: Sixty fresh mushroom samples (30 of each of Agaricus bisporus (Button mushroom) and Pleurotus ostreatus (Oyster mushroom), in addition to 35 canned mushrooms (30 of Agaricus bisporus and five Pleurotus ostreatus) were analyzed for their moisture, ash, fiber, protein, fat and carbohydrate contents. Results: Fresh Agaricus mushrooms had significantly higher ash, protein and fat contents (8.7, 32.1 and 3.1 g/100g dry wt; respectively) than fresh Pleurotus (7.7, 20.0 and 2.5 g/100g dry wt) despite their lower carbohydrate contents (47.2 g/100g compared 61.1 g/100g). Fresh Pleurotus mushroom was higher in its macronutrients contents than canned Pleurotus except for fiber and carbohydrate where canned Pleurotus showed higher contents (8.4 and 66.0 g/100g; respectively for canned Pleurotus compared to 7.9 and 61.1 g/100g for fresh Pleurotus) with significant variations (P <0.05) only in case of carbohydrate contents. Conclusion: Macronutrients analysis of canned and fresh Agaricus and Pleurotus mushrooms revealed their high protein and fiber contents with a low-fat content making them healthy foods and alternatives for animal protein. 

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