Chemical Composition and Nutritional Value of Some Type of Wild Mushrooms in Blue Nile State
Ibrahim Ishag Ibrahim Omer,
Ebrahim Alfaig Alnoor Alfaig
Issue:
Volume 5, Issue 2, June 2020
Pages:
12-20
Received:
10 April 2020
Accepted:
26 April 2020
Published:
15 May 2020
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.
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 variet...
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Interaction Effect of Seasonal Variations on the Presence of Heavy Metals in the Environment and Ready-to-Eat Food in Parts of Port Harcourt Metropolis
Oyet Gogomary Israel,
Achinewhu Simeon Chituru,
Kiin-Kabari David Barine,
Akusu Ohwesiri Monday
Issue:
Volume 5, Issue 2, June 2020
Pages:
21-30
Received:
21 April 2020
Accepted:
7 May 2020
Published:
4 June 2020
Abstract: The presence of heavy metals in the environment and ready-to-eat street food were investigated to determine the interaction effect of seasonal variations on food safety in parts of Port Harcourt city. The study was carried out using complete randomization design in factorial experiment. The experiment was conducted in dry and wet seasons along the 3 locations (Makoba- 1, Elekahia- 2 and Rivers State University-3). The Six Food products studied were roasted plantain, fish, yam, suya, meat pie and doughnuts. Lead, Cadmium, Nickel, Mercury and Arsenic in Foods and Environment were examined. Heavy metal distribution in ambient air from stations 1-3 showed Cadmium (Cd) ranged from <0.01mg/100g – 0.2154mg/100g, with significantly high value of 0.2154mg/100g observed at Elekahia during the raining season. Arsenic was detected from Makoba at raining season and stations 1 and 2 during the dry season, with values of 0.0057mg/100g, 0.0104mg/100g and 0.0099mg/100g, respectively. Nickel values were negligible (<0.001). Lead values 0.0492mg/100g and 0.0650mg/100g were seen only at Makobar during the raining and dry seasons. The presence of Lead during the dry season was significantly different (P<0.05) higher value of 0.0650mg/100g at Makoba than the raining season. Cadmium (Cd) value of 0.0023mg/100g each were detected in roasted Yam (RY1) and Doughnut (DN1) from Makobar, while Lead, Arsenic, Nickel and Mercury were not detected in any of the Ready-to eat food samples during the raining season. Cd values of 0.003mg/100g, 0.003mg/100g and 0.004mg/100g were detected in roasted plantain (RP1, RP3), and roasted fish (RF2), respectively. Arsenic was noticed in suya (SY1-3) values of 0.025, 0.010 and 0.005mg/100g, respectively. While, Ni was only detected in meat pie (MP1 and MP2) (0.06mg/100g each). Lead and Mercury were not detected at dry season. The interaction effects of season and location on heavy metal deposit in ready –to-eat-street foods showed that while Cd was detected at levels of 0.0023mg/100g in roasted yam and doughnut from Makobar during the raining season, Cd was not present in same foods during the dry season. Arsenic was high during the dry season at Makobar, but not detected during the raining season. Nickel was present at level of 0.006mg/100g in meat pie during the dry season but not detected during the raining season. Further work on the comprehensive outdoor air quality and street food quality in Port Harcourt metropolis to serve as a protection to public health and consumer interest is hereby suggested.
Abstract: The presence of heavy metals in the environment and ready-to-eat street food were investigated to determine the interaction effect of seasonal variations on food safety in parts of Port Harcourt city. The study was carried out using complete randomization design in factorial experiment. The experiment was conducted in dry and wet seasons along the ...
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