Optimization of moromi fermentation parameters to nutritional content of oyster mushrooms sauce (Pleurotus spp.) by using response surface methodology (original) (raw)
Related papers
Buletin Peternakan
Plantation by-products can be used as livestock feed with proper processing, optimizing the feed efficiency of palm kernel cake (PKC), empty oil palm bunch (EOPB), and acacia sawdust (AS). This study aimed to improve the usability of the byproducts as alternative feed through the Pleurotus ostreatus fermentation process. To this end, a 3×3 factorial, completely randomized design was applied. Factor A was the type of substrate, P1 = PKC, P2 = EOFB and P3 = AS. Factor B was the fermentation period, T1 = 0 d, T2 = 30 d and T3 = 60 d. The collected data were analyzed using analysis of variance (ANOVA), and the significantly different result was further tested using Duncan Test. The observed variables include Neutral Detergent Fiber (NDF), acid detergent fiber (ADF), hemicellulose, pH value, dry matter digestibility (DMD), organic matter digestibility (OMD), N-NH 3 , and volatile fatty acids (VFA). The study result showed that P.ostreatus mushroom in various substrate types did not signi...
Journal of Food Processing and Preservation, 2014
In Uganda, mushrooms constitute a very important nutritious food that is prepared in different ways. The aim of the work was to determine the effects of pretreatments and drying methods on the chemical composition and sensory characteristics of oyster mushrooms (Pluerotus oestreatus). Blanching had no significant (P = 0.10) effect on protein content but resulted in decreases in ash and increases in the carbohydrate content. Brining decreased protein, moisture content and increased ash content. The drying methods had no significant (P = 0.06) effect on the carbohydrate content. The treatments did not significantly affect the iron and zinc content of mushrooms. No significant difference in taste (P = 0.37) and flavor (P = 0.10) of the prepared soups was observed. Soups prepared from sun-dried powders had the highest overall acceptability scores. Blanching maintained the color of mushrooms and combined with brining for 60 min could be used to produce dried oyster mushrooms of acceptable quality.
Selection of appropriate substrate for production of oyster mushroom (Pleurotus ostreatus)
Journal of Yeast and Fungal Research, 2020
Mushroom production is an economically viable biotechnology process for conversion of various agroindustrial wastes into food. Mushroom, a fruiting body of macrofungi has been valued throughout the world as either food or medicine for more than three thousand years ago. The mushroom grows on a vast number of substrate and environment. Substrate compromises different agro-industrial residues that possess varied property for supporting the growth of mushroom. Though, the most appropriate composition of the substrate should be selected to obtain a better result. Hence, the study was conducted to select appropriate substrate for production of oyster mushroom and to identify the suitable combination from a selected substrate to get a high yield of oyster mushroom. The effects of different selected agro industrial residues on growth and bioconversion efficiency of oyster mushroom was determined. For this study, Oyster mushroom (Pleurotus ostreatus) were grown on different substrates namely cotton seed, enset waste, sawdust, and teff straw with different composition. The spawn was produced using three grains to know the performance of oyster mushroom. The main step used for oyster mushroom production includes preparation of culture media, spawn production, preparation of the substrate, fruiting, and harvesting. The highest bioconversion efficiency and yield were obtained from the combination of sawdust and teff straw. While the lowest yield and bioconversion efficacy was obtained from combination teff straw and enset waste.
international food research journal, 2016
The present study was conducted to investigate the effect of oyster mushroom (Pleurotus sajorcaju, PSC) addition to partially replace coconut milk powder on nutritional composition and sensory values of Herbal Seasoning (HS). This study evaluates the nutritional composition, dietary fibre and sensory acceptance of HS that processed using six different formulations with different levels of PSC powder, namely 0% (A), 20% (B), 40% (C), 60% (D), 80% (E) and 100% (F). The use of PSC powder substantially brought down the fat content of HS. The fat content of PSC-based HS was ranged from 13.82±0.84% to 8.16±0.74%. The protein content showed an increasing trend in line with increasing of PSC powder ranging from 7% to 12%.Substitution of coconut milk powder with PSC powder resulted in significantly higher (p<0.05) of total dietary fibre content (TDF). The TDF content was ranging from 15.53% to 22.02%. The sensory evaluation showed that both HS contained 100% and control were not significa...
international food research journal, 2013
Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that, they also contain high amount of protein and other essential nutrients. As recommended by food pyramid, people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP), paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture, ash, fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2%, 4% and 6% PSC, the percentage of all nutrients were higher than control (0%) except for fat. Mushroombased RP had significantly higher value of odour attribute as compared to control, with RP...
Universiti Malaysia Terengganu Journal of Undergraduate Research, 2020
The aim of this study was to determine the effect of different ratios of low protein flour to oyster mushroom (Pleurotus sajor-caju) powder on the physicochemical properties and sensory acceptability of edible tablespoon. Fresh grey oyster mushroom was dried in a convection oven at temperature of 55.0˚C ± 2.0˚C for 20 h prior to the grinding process. The low protein flour (LPF) was then incorporated with oyster mushroom powder (OMP) at different ratios of 100:0, 96:4, 92:8, 88:12 and 84:16, before being with vegetable oil, sugar, egg white and water in formulating the edible tablespoon. The proximate analyses were carried out in triplicate for calorie content, colour profile, hardness value and morphological structure of edible tablespoon. This study revealed that with decreasing LPF and increasing OMP in the formulation, the ash content (1.24% to 1.92%), crude fat content (8.98% to 10.40%) and fiber content (0.13% to 1.24%) were observed to have increased as well as the hardness va...
2020
Background: Mushrooms have been used as functional foods, nutraceuticals and medicines for decades in Asian countries. Because of their vital roles in human health, nutrition, and well-being, they are described as treasures in the wild and have served as food supplements. In regard to their nutritional composition, they are relatively low in total fat, vitamins, minerals, and fiber, but rich in high quality proteins and polyunsaturated fatty acids. Objective: To determine the nutritional value and proximate analysis of the oyster mushroom Pleurotus ostreatus, formulate mushroom juice powder, and determine its nutritional composition of the powder Methods: Optimization of the processing condition of the mushroom Pleurotus ostreatus (Jacq.) Kummer was first conducted using four different drying temperatures; 55oC, 60oC, 65oC and 70oC hourly for 3 hours to determine the best drying temperature. The temperatures at which the juice retained 5-10% moisture were selected for preparation of condensate and analysis because they had the best nutrient composition. Stevia (plant sugar) was used as a sweetener and ginger as the flavor for the formulation of the juice powder. A nutritional composition analysis of the juice powder was also carried out. Results: The nutritional composition of dried P. ostreatus at the chosen drying temperature (55 oC) were (8.71, 9.45, 7.07, 9.38, 51.81 and 13.3 mg/g) for iron, manganese, copper, zinc, magnesium and calcium respectively. Nutritional values Fe, Mn, Cu, Zn, Mg and Ca for the juice powder were 8.96 mg/g, 12.1mg/g, 7.94 mg/g, 11.88 mg/g, 59.0 mg/g and 42.0 mg/g respectively. The vitamin content of initial P. ostreatus raw material were Vitamin B1 (4.99) and B6 (0.74) while for the juice powder B1, B6 and C were 0.78mg/g, 0.035mg/g and 0.21mg/g respectively. Proximate analysis showed that the mushroom contained moisture (11.20±0.47%), fat (0.55±0.07%), protein (39.75±0.53%), fiber (3.30±1.04%), ash (8.65±0.52%) and carbohydrate (36.54±0.50%) while juice powder contained moisture (5.0%), fat (1.0%), protein(27.13%), fiber (16.00±2.52%), ash (2.83±0.12%) and carbohydrate(48.04±2.58%). Conclusion: This work demonstrated that the nutrient composition of the mushroom improved when formulated into juice powder. The quantity of Zn and Ca significantly increased in the juice powder at p<0.05 and reached the recommended daily dietary allowances and adequate intakes. Keywords: Pleurotus ostreatus, Juice powder, Nutritional value, formulation
The study was conducted to evaluate the pretreatment effects of ascorbate and osmotic solution on oven dried and pickled mushrooms. Significant differences in nutritional composition and sensory quality were observed between the pickled and dried samples of mushrooms. Pickling obtained in high moisture content, crude fibre, crude fat, crude protein, soluble solid and ash content, however, the content of carbohydrates and dry matter were lower than oven drying. Both osmotic and ascorbate pretreatments significantly affected the composition. As result, ascorbate concentration increased the protein, ash and fat contents of mushroom samples. In contrary to ascorbate pretreatment, osmotic solution pretreated mushrooms resulted in highest rehydration capacity. The sensory evaluation results of the pickled mushrooms products had more acceptances and acquired good colour, flavour and overall acceptability than that of oven dried products. Ascorbate treatments combined with pickling are advantageous in terms of mushroom quality as compared to oven drying methods and osmotic pretreatments. Unlike osmotic pretreatments, the mushrooms that were pretreated in ascorbate were maintained their nutritional compositions, acidity and physical quality. (Online) Vol.37, 2015 65 several species and varieties of oyster mushrooms are being cultivated in many parts of the world. In Ethiopia, oyster mushrooms are the first to be introduced in to the market . However, the perishable nature of oyster mushrooms means they have very short shelf life and low quality. Normally mushrooms are consumed fresh or preserved in different ways of drying and pickling with vinegar . Drying is the easiest means to extend the shelf life of mushroom. In addition, soaking mushrooms with ascorbate and osmotic solution for 30 minutes prior to drying and pickling are convenient for long-term storage and most popular. Mushrooms preserved by drying and pickling have a good flavour, texture and significantly increases the nutritional and sensory quality . Thus, this research was designed to improve the nutritional quality and sensory acceptance of oyster mushrooms through pretreatments and processing methods.
Comparative study on effect of different substrates on yield performance of oyster mushroom
2019
The research was carried out at Mushroom house, Institute of Agriculture and Animal Science (IAAS), Paklihawa, Bhairahawa during January to March 2015. The objective of the study was to determine the effect of different substrates on the performance of Oyster Mushroom (Pleurotus sajor caju). Various substrates as treatment, selected for the cultivation of oyster mushroom were rice straw (T1), wheat straw (T2), banana leaves (T3) and sugarcane bagasse (T4) each of 4.5 kg and replicated for 4 times. The experimental design used was single factor Completely Randomized Design (CRD). The highest yield (1515 gm) with highest stipe length (4.86 cm) and cap diameter (5.14 cm) was obtained from the rice straw followed by other substrates. The colonization duration (19 days) was lower for wheat straw and banana leaves while fruiting duration (20.5 days) was lower in case of wheat straw. The analysis showed that mushroom production was best suitable in terms of economic return from the rice st...
The Journal of Fungus, 2022
The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edible mushrooms. P. ostreatus contains important essential nutrients for human nutrition and is a natural source used in both traditional and modern medicine. Nowadays, P. ostreatus has been used in vitro studies as food additive in the development of value-added functional foods such as meat, bakery, and dairy products, traditional foods, and various alcoholic and non-alcoholic beverages. Fresh and other forms of P. ostreatus have been used for food fortification, the improvement of sensory quality and the physicochemical properties of foods and prolonging the shelf life of functional foods. In this review, potential of use of P. ostreatus as food additive in sustainable functional food production and its effects on food quality were emphasized.