Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia

Teklit Gebregiorgis Amabye; Afework Mulugeta Bezabh

doi:doi:10.11648/j.ajac.20150305.12

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Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia

Teklit Gebregiorgis Amabye, Afework Mulugeta Bezabh

Published in American Journal of Applied Chemistry (Volume 3, Issue 5)

Received: 1 August 2015 Accepted: 11 August 2015 Published: 29 August 2015

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Abstract

The basic composition (The total protein, total carbohydrate, total lipid, crude fiber and ash content of each mushroom were studied on dry weight contents were determined in the cultivated mushrooms Agaricus bisporus/white, Agaricus bisporus/brown, Lentinula edodes, and Pleurotus ostreatus and they ranged from 28.38-49.2, 1.54-4.96, 13.2-29.02 and 7.01-17.92, respectively and this shows it has high content of protein and fat fiber and low fat and this good for as alternatives food stuff andtheseresults asserve as the basis of further scientific study into various ways of enhancing the livelihood of particular areas of northern Mekelle through increased mushroom domestication as well as assessing the possible bioactivity of mushrooms against foodcertain human diseases.

Published in	American Journal of Applied Chemistry (Volume 3, Issue 5)
DOI	10.11648/j.ajac.20150305.12
Page(s)	164-167
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Mushrooms, Basic Composition, Moisture, Carbohydrates, Dietary Fiber, Fat, Ash, Nitrogen, Protein

References

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APA Style

Teklit Gebregiorgis Amabye, Afework Mulugeta Bezabh. (2015). Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia. American Journal of Applied Chemistry, 3(5), 164-167. https://doi.org/10.11648/j.ajac.20150305.12

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ACS Style

Teklit Gebregiorgis Amabye; Afework Mulugeta Bezabh. Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia. Am. J. Appl. Chem. 2015, 3(5), 164-167. doi: 10.11648/j.ajac.20150305.12

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AMA Style

Teklit Gebregiorgis Amabye, Afework Mulugeta Bezabh. Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia. Am J Appl Chem. 2015;3(5):164-167. doi: 10.11648/j.ajac.20150305.12

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@article{10.11648/j.ajac.20150305.12,
  author = {Teklit Gebregiorgis Amabye and Afework Mulugeta Bezabh},
  title = {Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia},
  journal = {American Journal of Applied Chemistry},
  volume = {3},
  number = {5},
  pages = {164-167},
  doi = {10.11648/j.ajac.20150305.12},
  url = {https://doi.org/10.11648/j.ajac.20150305.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20150305.12},
  abstract = {The basic composition (The total protein, total carbohydrate, total lipid, crude fiber and ash content of each mushroom were studied on dry weight contents were determined in the cultivated mushrooms Agaricus bisporus/white, Agaricus bisporus/brown, Lentinula edodes, and Pleurotus ostreatus and they ranged from 28.38-49.2, 1.54-4.96, 13.2-29.02 and 7.01-17.92, respectively and this shows it has high content of protein and fat fiber and low fat and this good for as alternatives food stuff andtheseresults asserve as the basis of further scientific study into various ways of enhancing the livelihood of particular areas of northern Mekelle through increased mushroom domestication as well as assessing the possible bioactivity of mushrooms against foodcertain human diseases.},
 year = {2015}
}

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TY  - JOUR
T1  - Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia
AU  - Teklit Gebregiorgis Amabye
AU  - Afework Mulugeta Bezabh
Y1  - 2015/08/29
PY  - 2015
N1  - https://doi.org/10.11648/j.ajac.20150305.12
DO  - 10.11648/j.ajac.20150305.12
T2  - American Journal of Applied Chemistry
JF  - American Journal of Applied Chemistry
JO  - American Journal of Applied Chemistry
SP  - 164
EP  - 167
PB  - Science Publishing Group
SN  - 2330-8745
UR  - https://doi.org/10.11648/j.ajac.20150305.12
AB  - The basic composition (The total protein, total carbohydrate, total lipid, crude fiber and ash content of each mushroom were studied on dry weight contents were determined in the cultivated mushrooms Agaricus bisporus/white, Agaricus bisporus/brown, Lentinula edodes, and Pleurotus ostreatus and they ranged from 28.38-49.2, 1.54-4.96, 13.2-29.02 and 7.01-17.92, respectively and this shows it has high content of protein and fat fiber and low fat and this good for as alternatives food stuff andtheseresults asserve as the basis of further scientific study into various ways of enhancing the livelihood of particular areas of northern Mekelle through increased mushroom domestication as well as assessing the possible bioactivity of mushrooms against foodcertain human diseases.
VL  - 3
IS  - 5
ER  -

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Author Information

Teklit Gebregiorgis Amabye

Department of Chemistry, Mekelle University, Mekelle Tigray, Ethiopia
Afework Mulugeta Bezabh

Department of Public Health, Mekelle University, Mekelle, Tigray, Ethiopia

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APA Style

Teklit Gebregiorgis Amabye, Afework Mulugeta Bezabh. (2015). Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia. American Journal of Applied Chemistry, 3(5), 164-167. https://doi.org/10.11648/j.ajac.20150305.12

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ACS Style

Teklit Gebregiorgis Amabye; Afework Mulugeta Bezabh. Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia. Am. J. Appl. Chem. 2015, 3(5), 164-167. doi: 10.11648/j.ajac.20150305.12

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AMA Style

Teklit Gebregiorgis Amabye, Afework Mulugeta Bezabh. Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia. Am J Appl Chem. 2015;3(5):164-167. doi: 10.11648/j.ajac.20150305.12

Copy | Download

@article{10.11648/j.ajac.20150305.12,
  author = {Teklit Gebregiorgis Amabye and Afework Mulugeta Bezabh},
  title = {Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia},
  journal = {American Journal of Applied Chemistry},
  volume = {3},
  number = {5},
  pages = {164-167},
  doi = {10.11648/j.ajac.20150305.12},
  url = {https://doi.org/10.11648/j.ajac.20150305.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20150305.12},
  abstract = {The basic composition (The total protein, total carbohydrate, total lipid, crude fiber and ash content of each mushroom were studied on dry weight contents were determined in the cultivated mushrooms Agaricus bisporus/white, Agaricus bisporus/brown, Lentinula edodes, and Pleurotus ostreatus and they ranged from 28.38-49.2, 1.54-4.96, 13.2-29.02 and 7.01-17.92, respectively and this shows it has high content of protein and fat fiber and low fat and this good for as alternatives food stuff andtheseresults asserve as the basis of further scientific study into various ways of enhancing the livelihood of particular areas of northern Mekelle through increased mushroom domestication as well as assessing the possible bioactivity of mushrooms against foodcertain human diseases.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia
AU  - Teklit Gebregiorgis Amabye
AU  - Afework Mulugeta Bezabh
Y1  - 2015/08/29
PY  - 2015
N1  - https://doi.org/10.11648/j.ajac.20150305.12
DO  - 10.11648/j.ajac.20150305.12
T2  - American Journal of Applied Chemistry
JF  - American Journal of Applied Chemistry
JO  - American Journal of Applied Chemistry
SP  - 164
EP  - 167
PB  - Science Publishing Group
SN  - 2330-8745
UR  - https://doi.org/10.11648/j.ajac.20150305.12
AB  - The basic composition (The total protein, total carbohydrate, total lipid, crude fiber and ash content of each mushroom were studied on dry weight contents were determined in the cultivated mushrooms Agaricus bisporus/white, Agaricus bisporus/brown, Lentinula edodes, and Pleurotus ostreatus and they ranged from 28.38-49.2, 1.54-4.96, 13.2-29.02 and 7.01-17.92, respectively and this shows it has high content of protein and fat fiber and low fat and this good for as alternatives food stuff andtheseresults asserve as the basis of further scientific study into various ways of enhancing the livelihood of particular areas of northern Mekelle through increased mushroom domestication as well as assessing the possible bioactivity of mushrooms against foodcertain human diseases.
VL  - 3
IS  - 5
ER  -

Copy | Download