AI Article Synopsis
- The study analyzed two varieties of Pleurotus sajor-caju mushrooms—wild and cultivated—by separating them into cap and stalk to compare their nutrient content on a dry weight basis.
- The cultivated cap exhibited higher levels of crude protein (26.34%) and ash (10.37%) compared to the wild cap, which had more crude fat (3.90%) and crude fiber (16.32%), while the wild stalk had the highest fiber concentration (26.14%).
- Amino acid analysis revealed that both varieties are good sources of essential amino acids, particularly leucine, but methionine and cysteine were present in lower amounts, with significant variations observed between the mushroom varieties and their specific parts.
Article Abstract
Two varieties of Pleurotus sajor-caju, obtained from the wild and cultivated (on shredded corncobs) were separated into cap and stalk and analysed on dry weight basis. The proximate composition (g/100 g) showed that both varieties were highly concentrated in crude protein. The cultivated cap (Cc) was found to accumulate higher concentration of crude protein (26.34%) and ash (10.37%) than the wild cap (Wc), which had higher crude fat (3.90%) and crude fibre (16.32%) concentrations while the wild stalk (Ws) contained the highest concentration of crude fibre (26.14%). Amino acid analysis showed the mushroom protein to be a rich source of nutritionally useful essential amino acids with leucine as the most abundant occurring in highest concentration (mg/g) in the Cc (64.8 +/- 0.24). Methionine and cysteine concentrations were low as confirmed by their chemical scores (0.29-0.59). There was a significant difference (P<0.05) in the distribution of amino acids in the mushroom varieties and parts. The total essential amino acid (TEAA) in the cultivated range between 42.91-43.69% while in the wild it was between 42.90-43.73 % of the total amino acid content. The amino acid concentration was a function of mushroom variety and part selected.
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| http://dx.doi.org/10.1177/026010600701800407 | DOI Listing |
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