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Proximate composition and nutrient content of some wild and cultivated mushrooms of Ghana
Some chemical analysis and sensory data of the fruitbodies of eight mushroom species- Auricularia auricula, Coprinus disseminatus (Bull. ex. fr.) Fr, Pleurotus sajor-caju (Fr.) Sing. strain SH-l, Pleurotus sajor-caju (Fr.) Sing strain SM-1, Pleurotus ostreatus (Jacq. ex. fr) Kummer strain EM-l, Pluteus subcervinus (Schaeff Ex. Fr) Kummer, Termitomyces species and Volvariella volvacea (Bull ex. fr.) were investigated. Proximate composition: moisture, protein, fat, ash, carbohydrate; major mineral constituents (Na, Ca, P, K), one minor mineral (Fe) constituent and vitamin C content were determined. The protein content ranged from 6.2 to 30.9 percent; carbohydrate, a major constituent in mushroom species was highest in Pleurotus sajor-caju (Fr.) Sing. strain SH-l (77.2 percent) whilst Auricularia auricula contained 23.5 percent. Values for fat content ranged from 1.1 to 10.8 percent. Ash content ranged between 2.9 to 24.2 percent. Mineral content (P and K) in the mushroom sporophores were found to be higher than in many fruits, and vegetables. From the sensory data Termitomyces species was the most preferred and accepted of the-mushrooms studied.