Proximate Composition and Mineral Content of Selected Edible Mushroom Varieties of Bangladesh

Authors

  • Md Khurshidul Zahid Institute of Nutrition and Food Science, Dhaka University, Dhaka
  • Sagarmay Barua Institute of Nutrition and Food Science, Dhaka University, Dhaka
  • SM Imamul Haque Department of Soil, Water and Environment, University of Dhaka, Dhaka

DOI:

https://doi.org/10.3329/bjnut.v22i0.12832

Keywords:

Mushroom, Proximate composition, Mineral content

Abstract

Proximate  composition  and  mineral content of  five species of edible mushrooms namely Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus florida and Pleurotus HK- 51 belonging to the family: Pleurotaceae and genus: Pleurotus and  Calocybe indica belonging to the family: Tricholomataceae and Genus: Calocybe have been analyzed.Crude protein, total lipids, available carbohydrates, dietary fiber and total carbohydrates  content  in mushrooms  were found to be in the ranges of 3.22-4.83, 0.41-1.05, 4.2-6.37, 0.58-1.11 and 4.82-7.48 g per 100g of fresh edible portion(EP) respectively.  Moisture, total solids and ash content  were found to be in the ranges of 85.95-90.07, 9.93-14.05 and 0.98-2.3 g/100g of fresh EP respectively. Where as total  calorie values in mushrooms  were found to be in the ranges of  35.51 - 50.03 Kcal / 100g  fresh  EP. The values of  Zinc, copper,  iron,  sodium  and  potassium content in mushrooms were found to be in the ranges of 0.65-1.24, 0.14-0.91, 0.94- 1.81, 3.18-37.23 and 19.83-197.24 mg/100g of fresh EP respectively while calcium, magnesium,  phosphorus  and  manganese content were  in the ranges of  0.12-0.58, 27.26-51.21, 22.2-62.1 and  0.17-0.53 mg/100g of fresh EP respectively.

DOI: http://dx.doi.org/10.3329/bjnut.v22i0.12832

Bangladesh Journal of Nutrition Vol.22-23 2009-2010 pp.61-68

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Published

2012-12-05

How to Cite

Zahid, M. K., Barua, S., & Haque, S. I. (2012). Proximate Composition and Mineral Content of Selected Edible Mushroom Varieties of Bangladesh. Bangladesh Journal of Nutrition, 22, 61–68. https://doi.org/10.3329/bjnut.v22i0.12832

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