Oyster Mushroom (Pleurotus ostreatus) as a Healthy Ingredient for Sustainable Functional Food Production (original) (raw)
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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.
Journal of Food Quality
Pleurotus ostreatus is the second cultivated and most popular edible mushroom after Agaricus bisporus worldwide. As dietary supplements, nutraceuticals like Pleurotus ostreatus that go beyond the usual health benefits of mushrooms are becoming more popular. The objective of this study is to put together a summary of the nutrition information and link it to the possible health benefits and health-improving effects of eating oyster mushrooms. This review is based on secondary data from 102 published articles about P. ostreatus. All papers were examined following predetermined criteria for inclusion and exclusion, and this study contained 83 publications. The high nutritional content and beneficial health effects make P. ostreatus a high-quality food. It makes up for the lack of protein by switching between a diet based on wheat, rice, and maize. Nowadays, P. ostreatus is famous precious functional food ingredients due to the fact they may be cholesterol-free and low in calories, carbo...
Physicochemical Quality of Oyster Mushroom for Functional Food
Jurnal Teknik Pertanian, 2023
This article presents studies on the physicochemical quality of oyster mushrooms grown within a housing and controlled by the Internet of Things (IoT). The goals of this study were to assess (1) the impact of indoor air quality on the growth and quality of mushrooms and (2) the antioxidant content of oyster mushrooms. In this study, the air temperature and humidity of oyster mushroom house per unit time was recorded and controlled automatically by an IoT system. Additionally, their physicochemical and microbiological quality were evaluated using physico-analytical instruments, and the potency of their ergothioneine (EGT) content was investigated using the HPLC method. The temperature of the air inside was between 29 and 35 °C, and the relative humidity was between 60% and 90%. The average texture of mushroom is soft. The average length, width, and height of the fresh mushroom were 41.5 mm, 60.0 mm, and 29.5 mm, respectively. The microbiological test confirmed that there was no salmonella infection in the collected mushrooms. The button-stage mushrooms have less total fungus than the bloom-stage mushrooms. The extraction standard method employs an EGT content of 0.674 mg/g as determined by chromatography data analysis. The oyster mushrooms can be consumed as a healthy meal, and the study of EGT showed also very prospective as one of immunotherapeutic food.
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...
Asian Journal of Research in Botany, 2020
Pleurotus ostreatus is a widely cultivated mushroom across the globe, known for its nutritional and therapeutic properties with a low rate production technology and increased biological efficiency. This study was aimed at determining the nutritional composition of P. ostreatus grown on four dissimilar substrates. P. ostreatus was cultivated on sawdust, cornhusk, banana leaves and a combination substrate consisting all three via spawn inoculation. The first flushes from each substrate were harvested and air-dried to constant weight. The nutritional composition like moisture content, ash content, protein, carbohydrate and vitamins were evaluated according to standard procedures. Three out of the four substrates produced fruiting bodies. Cornhusk showed the highest value (49.03%) for carbohydrate content surpassing the other substrates while the mushroom sample from sawdust treatment showed the highest level of protein with a value of 32.10%. The vitamin contents evaluated for the three substrates presented a significant value in vitamin A and E, with vitamin C being the least vitamin composition ranging from 37.90 mg kg-1 in combination substrates to 38.80 mgkg-1 in sawdust sample. Above all, the combination substrate showed the least nutritional content amongst all the other values obtained. This study has shown that P. ostreatus grown on cornhusk had the highest carbohydrate while sawdust had the highest protein content hence, the use of these substrates is recommended for optimal nutritional benefits.
Edible Mushroom of Pleurotus spp.:A Case Study of Oyster Mushroom (Pleurotus ostreatus L.)
Environment, Biodiversity and Soil Security, 2021
HE HUMANITY tries to find alternative sources for everyday nutrition beside the traditional ones, which include meats, fruits and vegetables. The edible mushrooms are considered a promising non-traditional source for human diet. Among mushroom species, the genus of Pleurotus is commercially essential mushrooms, which produces alone about 25% of total cultivated throughout the world. Pleurotus mushrooms are rich in several nutritional compounds like dietary fibers, proteins, carbohydrates, essential amino acids, water-soluble vitamins, and minerals as well as many functional bioactive molecules including polyphenols, polysaccharides, lipids, and terpenoids. The current review focuses on the genus of Pleurotus and its different mushroom species. This mushroom has a great attraction from consumers due to its desirable flavor and aroma. This mushroom has also several applications because of its antifungal, anti-inflammatory, antibacterial, antiviral, antidiabetic, hepatoprotective, hypolipidemic, hypotensive and cytotoxic attributes. Like any scientific theme, more and further open questions concerning the mushroom of Pleurotus ostreatus and its handling should be answered.
FUDMA JOURNAL OF SCIENCES
Oyster mushroom plays a vital role in human nutrition as it supplies the necessary growth factors such as protein, minerals, vitamins in the body. Fresh samples of Oyster mushroom (Pleurotus ostreatus) were collected from the agricultural research farm of Ibrahim Badamasi Babagida. University Lapai, Niger State, Nigeria located at latitude 9.0674oN, longitude 6.5698o E. The aim of this study is to determine the nutritional value of Oyster Mushroom cultivated on some plant substrates. Sawdust, Maize (Zea mays) husk Rice (Oryza sativa) straw and Banana (Musa acuminata) leaves were collected from the Botanical garden of the Department of Biological Sciences, Ibrahim Badamasi Babagida. University Lapai, Niger State. Tissue culture techniques, spawn production, preparation and pasteurization of the plant substrates, inoculation of the mushroom spawn were conducted on the mushroom, nutritional analysis of the cultivated mushroom were determined and conducted using standard method...
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