Farinha De Cogumelo Pleurotus Ostreatus (Hiratake) Enriquecido Em Ferro

Condé, Viviane Flaviana; Oliveira, José Emílio Zanzirolani de; Oliveira, Deise Machado Ferreira de

doi:10.5902/2179460x21437

Cited by 5 publications

(2 citation statements)

References 4 publications

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“…Various agricultural wastes have been used in formulations of substrates to grow P. ostreatus, straw from alfalfa, pecan nuts, wheat, rice, corn, coffee, coconut, eucalyptus, sugarcane, cocoa, cotton, sawdust from bamboo, and several woods (CONDÉ et al, 2017;RODRÍGUEZ, 2018;YAMAUCHI et al, 2019). However, the combination of the agro-industrial wastes POFM and CAP as substrates for the production of high-protein foods such as P. ostreatus has not been investigated so far.…”

Section: Abstract: Oyster Mushroom; Fungal Protein;mentioning

confidence: 99%

Biological efficiency and nutritional value of Pleurotus ostreatus cultivated in agroindustrial wastes of palm oil fruits and cocoa almonds

Silva

Carmo

Oliveira³

et al. 2020

Arq. Inst. Biol.

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The cocoa and palm oil agro-industries active in the state of Bahia, Brazil, generate high quantities of lignocellulosic wastes that could be recycled through their use in the formulation of substrates to cultivate edible mushrooms. Pleurotus ostreatus, also known as oyster mushroom, is the second most cultivated mushroom in the world due to its highly appreciated gastronomic, nutritional, and medicinal characteristics. This work evaluated the vertical mycelium growth, biological efficiency, mushroom yield, and nutritional composition of P. ostreatus produced in substrates formulated with a combination of palm oil fruit mesocarp (POFM) and cocoa almond peels (CAP) processing wastes. The substrates were formulated with the following POFM/CAP proportions (%/%): S1 – 86.4/9.6; S2 – 76.8/19.2; S3 – 67.2/28.8; S4 – 57.6/38.4, and S5 – 48.0/48.0. Substrates also received 3% powdered charcoal and 1% calcium carbonate. Substrates S1, S2, S3, and S4 were superior for vertical mycelium growth. S2 promoted the best biological efficiency (148.8%) and yield (560.5g·kg-1).The mushrooms produced in all substrates presented good nutritional values, although mushrooms produced using the S2 presented the highest crude protein content. Overall, S1 is the recommended substrate as it results in higher yields of nutrient rich mushrooms. Production of P. ostreatus in substrates composed of POFM and CAP represents a good alternative for recycling these wastes with potential economic and ecological benefits to regions where palm oil and cocoa are grown.

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Section: Abstract: Oyster Mushroom; Fungal Protein;mentioning

confidence: 99%

Biological efficiency and nutritional value of Pleurotus ostreatus cultivated in agroindustrial wastes of palm oil fruits and cocoa almonds

Silva

Carmo

Oliveira³

et al. 2020

Arq. Inst. Biol.

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“…Some natural sources used as flour fortifiers a Cardwell et al (2018),. Chaudhari, Wandhekar, Shaikh, and Devkatte (2018),Chauhan, Kumar, Kumar, and Kumar (2018),Condé, Oliveira, and Oliveira (2017),Ishara, Sila, Kenji, and Buzera (2018),Mahamud, Shirshir, and Hasan (2012),Prodhan et al (2015),Sonkar and Singh (2015), andSulieman et al (2019) The natural sources mentioned are already used to fortify flours or can be used for the same purpose.…”

mentioning

confidence: 99%

Flour fortification for nutritional and health improvement: A review

Cardoso

Fernandes

Gonzaléz-Paramás

et al. 2019

Food Research International

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Deficiencies of micronutrients, essentially vitamins and minerals, have mainly cause several illnesses, especially in children and women worldwide. Governments and world organizations have focused great efforts to address these shortcomings and improve the health of the populations. This malnutrition can be combated by fortifying basic foods that are consumed daily. Thus, flours, especially wheat, maize and rice, are a popular and common food in the world's populations diet and are gaining considerable attention as a suitable vehicle for micronutrient fortification. There are some studies that show the effectiveness of flour fortification in combating micronutrient deficiencies and several diseases and the flour fortification strategies are directed to meet nutritional and health needs of the populations. The main points discussed in this review are food fortification, with great focus in flour fortification, health benefits, and legislative issues. This review also highlights multifaceted issues related to flour fortification to meet nutritional needs and to improve the health of vulnerable populations.

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