Chemical profile and amino acids composition of edible mushrooms Pleurotus sajor-caju

• Published in: Nutrition and health (Berkhamsted) Vol. 18; no. 4; p. 383
• Main Authors: Oyetayo, F L, Akindahunsi, A A, Oyetayo, V O
• Format: Journal Article
• Language: English
• Published: England 2007
• Subjects: Amino Acids - analysis; Dietary Fiber - analysis; Dietary Proteins - analysis; Food Analysis - methods; Food, Organic; Nutritive Value; Pleurotus - chemistry; Species Specificity
• ISSN: 0260-1060
• DOI: 10.1177/026010600701800407

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.