CHEMICAL COMPOSITION, FUNCTIONAL PROPERTIES AND PROTEIN FRACTIONATION OF EDIBLE OYSTER MUSHROOM (PLEUROTUS OSTREATUS)
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
The edible mushroom (Plueotus ostreatus) was purchased from the local farmer at Akure, Nigeria and was evaluated for proximate composition, minerals, functional properties and the protein fractionation were carried out on edible oyster mushroom (Pleutrotus ostreatus). The mushroom was separated into three parts; Cap, Stalk and the mixture i.e. cap + stalk dried and ground into powder. The various parts were then analyzed. The results show that the stalk had the highest moisture content of 6.33%, cap had the least moisture content of 3.48%. There was noticeable difference in their protein content; 34.19% cap, 20.96% stalk, and 30.48% cap + stalk. The ash content was between 5.30 - 8.24%, fat content were 1.48%, 1.5%, and 1.55% for stalk, stalk and cap, and cap respectively. Crude fibre of the cap, stalk and stalk and cap were 3.14%, 7.53% and 8.12% respectively. Carbohydrate content range between 51.94- 61.77%. water absorption capacity of the cap, stalk, and cap + stalk were 487%, 675% and 530% respectively while oil absorption capacity were within the range of 290 – 330% the bulk density varied as; 0.483g/ml cap, 0.297g/ml stalk and 0.501g/ml cap + stalk. Cap had the highest emulsion and foaming capacity of 17.33% and 30.67% respectively. Phosphorus, magnesium and potassium were the major abundant minerals in mushroom with 497.35mg/100g in cap, 340.59mg/100g stalk and 466.24mg/100g cap and stalk. Protein fractionation revealed that Globulin had the highest proportion with 47.31% cap, 23.31% stalk and 44.65% cap and stalk, while Albumin varied between 3.29 – 4.18 % in cap, stalk and cap + stalk. Edible mushroom may be used as a thickener and flavor enhancer foods in some food production.
Authors and Affiliations
Gbenga Isaac Oluwafemi
Keywords
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