Proximate Composition and Functional Properties of Mushroom Flours from Ganoderma spp., Omphalotus olearius (DC.) Sing. and Hebeloma mesophaeum (Pers.) Quél. Used in Nasarawa State, Nigeria
- Author:
Aremu MO
;
Basu SK
;
Gyar SD
;
Goyal A
;
Bhowmik PK
;
Datta Banik S
- Publication Type:Journal Article
- Keywords:
Proximate, functional properties, mushrooms, gelation
- From:
Malaysian Journal of Nutrition
2009;15(2):233-241
- CountryMalaysia
- Language:English
-
Abstract:
The proximate composition and functional properties of three edible mushroom
(Ganoderma spp., Omphalotus olearius (DC.) Sing. and Hebeloma mesophaeum (Pers.)
Quél.) flours used in Nasarawa state, Nigaria were investigated using standard
analytical techniques. The samples contained crude protein in the range of 18.5%
in Omphalotus olearius to 21.5% in Ganoderma spp. Crude fat varied with values
ranging from 6.9% in Ganoderma spp. to 8.7% in Omphalotus olearius. Other proximate composition values were in the following ranges: moisture content
10.0 – 11.1%, ash 7.3 – 8.3%, crude fibre 2.8 – 3.5% and carbohydrate (by difference)
50.3 – 50.9%. The range values of functional properties were: foaming capacity
101.8 – 131.5%, foaming stability 51.0 – 54.0%, water absorption capacity 260.0 – 390.0%, oil absorption capacity 450 – 480%, oil emulsion capacity 57.3 – 61.0mLg–
1, least gelation concentration 12.0 – 14.0% and bulk density 230.0 – 410.0gmL–1. The results showed that these nutrient rich mushroom flours under investigation
may prove useful in the formulation of different food products where foaming, emulsification, retention of flavour and palatability as well as gel formation are
required.
- Full text:W020150713328734717552.pdf
