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

Amabye, Teklit Gebregiorgis; Bezabh, Afework Mulugeta

doi:10.11648/j.ajac.20150305.12

Cited by 2 publications

(3 citation statements)

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“…This indicates that fresh mushroom is a highly moist food item. Almost similar results were obtained in previous studies [ 20 , 51 ]. The highest content of mushrooms was total carbohydrate (51.0 wt% in fresh mushrooms and 50.2 wt% in dried mushrooms).…”

Section: Resultssupporting

confidence: 92%

“…From the point of food processing and preservation, some works were studied with drying kinetics, nutritional value, and compositions of different grains and fruits, including mushrooms [ 20 , 21 ]. However, there was a lack of specific information on the drying kinetics study with optimization of the drying parameters of tray dryer and analysis of nutritional content for Ethiopian oyster mushroom drying.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Oyster mushroom drying in tray dryer: Parameter optimization using response surface methodology, drying kinetics, and characterization

Nadew,

Reshad,

Tedla

2024

Heliyon

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Oyster mushroom drying in tray dryer: Parameter optimization using response surface methodology, drying kinetics, and characterization

Nadew,

Reshad,

Tedla

2024

Heliyon

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“…Supplementation of labneh with mushroom powder caused a slight significant difference (P≤0.05) in protein content of the resultant treatments (Table 3). Supplementation of labneh with mushroom powder increased the protein content, which might be due to the higher protein content of mushroom (Table 1) Abou Raya et al, (2014); Amabye and Bezabh (2015) and Gonzále et al, (2020). Protein content also did not significantly (p≤0.05) changed across all treatments throughout the storage period.…”

Section: Chemical Compositionmentioning

confidence: 94%

Production of Functional Labneh Supplemented With Mushroom (Agaricus Bisporus) Powder

Kamaly

Kebary

Hussain

et al. 2023

Menoufia Journal of Food and Dairy Sciences

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The purpose of this study was to manufacture functional Labneh supplemented with mushroom (Agaricus bisporus) powder as a source of antioxidant compounds to increase its health benefits. Labneh was made by adding mushroom powder at zero, 0.5, 1, 1.5, 2, 2.5 and 3%. Labneh treatments were stored at 6±1ºC for 28 days and analysed on days fresh, 7, 14, 21 and 28 of the storage period to evaluate its chemical, microbiological and sensory properties. The obtained results revealed that supplementing labneh treatments with mushroom powder caused a significant increase of total bacteria counts, streptococci, lactobacilli, titratable acidity, total solids, total protein, ash, carbohydrates, total phenolic contents and antioxidant activity, while decreased significantly pH values and preventing the growth of molds and yeasts. Addition of mushroom powder up to 1.5% did not significantly affect the organoleptic properties of labneh, while increasing the rate of supplementation above 1.5% caused a significant decrease of organoleptic scores. During storage period, there were no significant differences in total solids, fat, total protein, and ash of all labneh treatments, while pH, carbohydrates, total phenolic contents, and antioxidant activity decreased, and titratable acidity increased. Streptococci and lactobacilli counts of labneh treatments increased up to the seventh day of storage period, while total bacterial counts increased up to the fourteenth day of storage, then all counts declined as the storage period proceeded. According to the panelists, treatment T3 supplemented with 1.5% mushroom powder was the most acceptable.

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

Cited by 2 publications

References 0 publications

Oyster mushroom drying in tray dryer: Parameter optimization using response surface methodology, drying kinetics, and characterization

Oyster mushroom drying in tray dryer: Parameter optimization using response surface methodology, drying kinetics, and characterization

Production of Functional Labneh Supplemented With Mushroom (Agaricus Bisporus) Powder

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