This study was conducted to determine the chemical composition and nutritional value for eight samples of edible mushrooms, including seven samples of wild edible mushrooms collected from Blue Nile State and one commercial sample. All samples were classified by Mycokey software program and mushroom expert web site. In addition, the mushrooms varieties found are Agaricus bisporus, Chlorophyllum rhacodes, Agaricus lutosus, Volvariella volvacea, Agaricus impudicus, Agaricus arvensis, Agaricus silvicola and the commercial sample (Agaricus bisporus). Also, toxicity was detected using potassium hydroxide (4%) during collection in the field and for all samples the toxicity test was negative. The results showed that the samples containing varying moisture content between samples ranged from 5.26% to 11.11%. Fat content ranged from 0.94% to 2.99%. Protein content ranged between 19.41% to 34.14%. Ash content ranged from 0.22% to 1.47%. Add to that, the fiber content ranged from 5.25% to 23.86%. Carbohydrate content ranged from 26.76% to 77.91%. The calcium content (mg/kg) ranged from 5.80 to 8.60. The magnesium content (mg/kg) ranged from 3.07 to 5.50. The phosphorus content (mg/kg) ranged from 2.15 to 2.50. The potassium content (mg/kg) ranged from 21.20 to 21.50. The iron content (mg/100g) ranged from 1.30 to 1.55. The zinc content (mg/100g) ranged from 0.51 to 0.52. The copper content (mg/100g) ranged from 0.10 to 0.11. The manganese content (mg/100g) ranged from 0.10 to 0.12. The essential amino acids content (mg/100g) of mushroom samples were: arginine content ranged from 6.30 to 6.40. Histidine content ranged from 1.90 to 2.20. Lysine content ranged from 5.00 to 5.10. Tryptophan content ranged from 0.88 to 0.90. Phenylalanine content ranged from 2.00 to 2.10. Methionine content ranged from 1.00 to 1.15. Threonine content ranged from 4.05 to 4.10. Leucine content ranged from 3.90 to 4.10. Isoleucine content ranged from 5.56 to 5.70. Valine content ranged from 4.20 to 4.50. All samples contain high levels of protein, minerals and essential amino acids. However, the Volvariella volvacea sample is the best sample in terms of containing the protein so it can be entered as a dietary supplement in some processed foods that contain very small amounts of protein.
| Published in | International Journal of Food Science and Biotechnology (Volume 5, Issue 2) |
| DOI | 10.11648/j.ijfsb.20200502.12 |
| Page(s) | 12-20 |
| 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), 2020. Published by Science Publishing Group |
Wild Mushrooms, Chemical Composition, Nutritional Value, Minerals, Amino Acids.
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APA Style
Ibrahim Ishag Ibrahim Omer, Ebrahim Alfaig Alnoor Alfaig. (2020). Chemical Composition and Nutritional Value of Some Type of Wild Mushrooms in Blue Nile State. International Journal of Food Science and Biotechnology, 5(2), 12-20. https://doi.org/10.11648/j.ijfsb.20200502.12
ACS Style
Ibrahim Ishag Ibrahim Omer; Ebrahim Alfaig Alnoor Alfaig. Chemical Composition and Nutritional Value of Some Type of Wild Mushrooms in Blue Nile State. Int. J. Food Sci. Biotechnol. 2020, 5(2), 12-20. doi: 10.11648/j.ijfsb.20200502.12
AMA Style
Ibrahim Ishag Ibrahim Omer, Ebrahim Alfaig Alnoor Alfaig. Chemical Composition and Nutritional Value of Some Type of Wild Mushrooms in Blue Nile State. Int J Food Sci Biotechnol. 2020;5(2):12-20. doi: 10.11648/j.ijfsb.20200502.12
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Download@article{10.11648/j.ijfsb.20200502.12,
author = {Ibrahim Ishag Ibrahim Omer and Ebrahim Alfaig Alnoor Alfaig},
title = {Chemical Composition and Nutritional Value of Some Type of Wild Mushrooms in Blue Nile State},
journal = {International Journal of Food Science and Biotechnology},
volume = {5},
number = {2},
pages = {12-20},
doi = {10.11648/j.ijfsb.20200502.12},
url = {https://doi.org/10.11648/j.ijfsb.20200502.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20200502.12},
abstract = {This study was conducted to determine the chemical composition and nutritional value for eight samples of edible mushrooms, including seven samples of wild edible mushrooms collected from Blue Nile State and one commercial sample. All samples were classified by Mycokey software program and mushroom expert web site. In addition, the mushrooms varieties found are Agaricus bisporus, Chlorophyllum rhacodes, Agaricus lutosus, Volvariella volvacea, Agaricus impudicus, Agaricus arvensis, Agaricus silvicola and the commercial sample (Agaricus bisporus). Also, toxicity was detected using potassium hydroxide (4%) during collection in the field and for all samples the toxicity test was negative. The results showed that the samples containing varying moisture content between samples ranged from 5.26% to 11.11%. Fat content ranged from 0.94% to 2.99%. Protein content ranged between 19.41% to 34.14%. Ash content ranged from 0.22% to 1.47%. Add to that, the fiber content ranged from 5.25% to 23.86%. Carbohydrate content ranged from 26.76% to 77.91%. The calcium content (mg/kg) ranged from 5.80 to 8.60. The magnesium content (mg/kg) ranged from 3.07 to 5.50. The phosphorus content (mg/kg) ranged from 2.15 to 2.50. The potassium content (mg/kg) ranged from 21.20 to 21.50. The iron content (mg/100g) ranged from 1.30 to 1.55. The zinc content (mg/100g) ranged from 0.51 to 0.52. The copper content (mg/100g) ranged from 0.10 to 0.11. The manganese content (mg/100g) ranged from 0.10 to 0.12. The essential amino acids content (mg/100g) of mushroom samples were: arginine content ranged from 6.30 to 6.40. Histidine content ranged from 1.90 to 2.20. Lysine content ranged from 5.00 to 5.10. Tryptophan content ranged from 0.88 to 0.90. Phenylalanine content ranged from 2.00 to 2.10. Methionine content ranged from 1.00 to 1.15. Threonine content ranged from 4.05 to 4.10. Leucine content ranged from 3.90 to 4.10. Isoleucine content ranged from 5.56 to 5.70. Valine content ranged from 4.20 to 4.50. All samples contain high levels of protein, minerals and essential amino acids. However, the Volvariella volvacea sample is the best sample in terms of containing the protein so it can be entered as a dietary supplement in some processed foods that contain very small amounts of protein.},
year = {2020}
}
TY - JOUR T1 - Chemical Composition and Nutritional Value of Some Type of Wild Mushrooms in Blue Nile State AU - Ibrahim Ishag Ibrahim Omer AU - Ebrahim Alfaig Alnoor Alfaig Y1 - 2020/05/15 PY - 2020 N1 - https://doi.org/10.11648/j.ijfsb.20200502.12 DO - 10.11648/j.ijfsb.20200502.12 T2 - International Journal of Food Science and Biotechnology JF - International Journal of Food Science and Biotechnology JO - International Journal of Food Science and Biotechnology SP - 12 EP - 20 PB - Science Publishing Group SN - 2578-9643 UR - https://doi.org/10.11648/j.ijfsb.20200502.12 AB - This study was conducted to determine the chemical composition and nutritional value for eight samples of edible mushrooms, including seven samples of wild edible mushrooms collected from Blue Nile State and one commercial sample. All samples were classified by Mycokey software program and mushroom expert web site. In addition, the mushrooms varieties found are Agaricus bisporus, Chlorophyllum rhacodes, Agaricus lutosus, Volvariella volvacea, Agaricus impudicus, Agaricus arvensis, Agaricus silvicola and the commercial sample (Agaricus bisporus). Also, toxicity was detected using potassium hydroxide (4%) during collection in the field and for all samples the toxicity test was negative. The results showed that the samples containing varying moisture content between samples ranged from 5.26% to 11.11%. Fat content ranged from 0.94% to 2.99%. Protein content ranged between 19.41% to 34.14%. Ash content ranged from 0.22% to 1.47%. Add to that, the fiber content ranged from 5.25% to 23.86%. Carbohydrate content ranged from 26.76% to 77.91%. The calcium content (mg/kg) ranged from 5.80 to 8.60. The magnesium content (mg/kg) ranged from 3.07 to 5.50. The phosphorus content (mg/kg) ranged from 2.15 to 2.50. The potassium content (mg/kg) ranged from 21.20 to 21.50. The iron content (mg/100g) ranged from 1.30 to 1.55. The zinc content (mg/100g) ranged from 0.51 to 0.52. The copper content (mg/100g) ranged from 0.10 to 0.11. The manganese content (mg/100g) ranged from 0.10 to 0.12. The essential amino acids content (mg/100g) of mushroom samples were: arginine content ranged from 6.30 to 6.40. Histidine content ranged from 1.90 to 2.20. Lysine content ranged from 5.00 to 5.10. Tryptophan content ranged from 0.88 to 0.90. Phenylalanine content ranged from 2.00 to 2.10. Methionine content ranged from 1.00 to 1.15. Threonine content ranged from 4.05 to 4.10. Leucine content ranged from 3.90 to 4.10. Isoleucine content ranged from 5.56 to 5.70. Valine content ranged from 4.20 to 4.50. All samples contain high levels of protein, minerals and essential amino acids. However, the Volvariella volvacea sample is the best sample in terms of containing the protein so it can be entered as a dietary supplement in some processed foods that contain very small amounts of protein. VL - 5 IS - 2 ER -
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