Nutritional profile and mineral composition of two edible mushroom varieties consumed and cultivated in Bangladesh
Journal Title: The Journal of Phytopharmacology - Year 2015, Vol 4, Issue 4
Abstract
In this study we have evaluated the nutritional analysisand mineral content of two varieties of mushroom species include oyster (Pleurotus ostreatus) and Reshii (Ganoderma lucidum). The mushroom varieties were harvested and dried, then taken to the laboratory for proximate and mineral analysis by standard assay methods. For both mushrooms the nutritional composition was analyzed namely pH, moisture content, crude fibre, ash, water soluble protein, total lipid, total soluble sugar, reducing sugar, non-reducing sugar and starch content. However ten mineral elements were analyzed: potassium, calcium, magnesium, sodium, phosphorus, sulfur, cupper, iron, manganese and zinc having no significance difference in values of both mushroom species. Based on the result these mushrooms have high nutrient potentials hence it will serve as a good means of reducing the incidence and high prevalence of malnutrition in Bangladesh since it is a cheap food source that is within the reach of the poor.
Authors and Affiliations
Debendra Nath Roy, A. K. Azad, Farzana Sultana, A. S. M. Anisuzzaman, Proma Khondkar
Keywords
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