Proximate and nutritient composition of three types of indigenous edible wild mushrooms grown in Tanzania and their utilization prospects

Abstract

In Tanzania wild edible mushrooms collected during the rainy season have broad cultural acceptance and constitute a traditionally very important nutritious food. However, their assessment as food, which is based on their chemical analysis, has not been adequately studied and documented. The objective of the study was to determine the proximate nutritive potential of three indigenous edible wild mushrooms namely Coprinus cinereus, (Schaeff) S. Gray s.lat., Pleurotus flabellatus, (Berk and Br.) Sacc. and Volvariella volvaceae (Bull.ex.Fr) Singer, grown on composted solid sisal decortication residues. Standard procedures were used to determine the proximate chemical composition of dried samples of domesticated indigenous edible wild mushrooms. Atomic absorption spectrophotometry was used to determine the mineral element composition. The results were compared using an analysis of variance test. There were significant differences in the proximate nutritive values of the three edible mushrooms (p>0.05). Despite differences in the chemical composition of the three indigenous edible mushroom species, the overall nutritional potential of the three mushroom species was quite good. Furthermore, the overall results indicated that the fruit bodies of the three native mushrooms studied have nutrient qualities similar to other cultivated exotic edible mushrooms, and a higher protein content than many cereals and vegetables. The results on a dry weight basis demonstrated significant amounts of protein, vitamin C and minerals, ranging from 17-28 %, 33-55 mg/100g and 5.2-3232 mg/100g, respectively. Furthermore crude fibre ranged between 6.6-11 % and carbohydrate, at 50-62 %, both of which were found to be relatively high. All three species were low in fat content, with a range of 1 to 3.3 %, and energy value (calculated), 302-313 kcal/100g. These results indicated that the studied mushrooms have good nutritive value for human beings. The fact that the domesticated mushrooms were grown using locally adapted biotechnology increases the likelihood of their incorporation in the diet as a food item contributing protein, vitamin C and mineral nutrients. The high crude fibre and low fat content are also important from a nutritional perspective. The researchers believe that it would be appropriate to popularise the utilization of the three mushrooms as unconventional protein rich food sources to supplement the traditional cereal Tanzanian based diet, aimed at combating the problem of protein malnutrition in Tanzania in particular and in developing counties in general.

Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing

“…Carbohydrates and proteins are the most abundant compounds (84.51 g/100 g dw and 6.68 g/ 100 g dw, respectively). Mushrooms are generally considered to be a good source of digestable proteins, and are reported to contain all the essential amino acids needed in the human diet (Mshandete and Cuff 2007). Ash content was low (6.69 g/ 100 g dw); A. aegerita was also poor in fat (2.13 g/ 100 g dw) and had low caloric value (383.91 kcal/ 100 g dw), which makes this mushroom a good candidate for low-caloric diets (Table 1).…”

Cultivation and nutritional studies of an edible mushroom from North Brazil

“…Ash and crude fiber of P. ostreatoroseus DPUA 1720 was 6.49 and 12.79%, respectively (Table 5). Mshandete and Cuff (2007) obtained 6.1% of ash and 11% of fiber in P. flabellatus basidiomata cultivated on sisal waste. In the same study, P. djamor cultivated in banana tree straw presented 6.34% of ash and 12.69% of crude fiber.…”

“…These differences are according to species and cultivation substrate. Total energy of P. ostreatoroseus DPUA 1720 presented 309.7 kcal while in P. flabellatus and Volvariella volvaceae were 302 and 305 kcal, respectively (Mshandete and Cuff, 2007;Bernardi et al, 2009;Rampinelli et al, 2010).…”

Bioactive composition, antimicrobial activities and the influence of Agrocybe aegerita (Brig.) Sing on certain quorum-sensing-regulated functions and biofilm formation by Pseudomonas aeruginosa

“…Mushrooms are generally considered to be a good source of digestable proteins, and are reported to contain all the essential amino acids needed in the human diet. 37 Ash content is low (6.69 g/100 g dw); A. aegerita is also poor in fat (2.13 g/100 g dw) and energetic value (383.91 kcal/100 g dw), which makes this mushroom a good candidate for low-caloric diets ( Table 4). Trehalose was the dominant sugar (12.49 g/100g dw), while mannitol was presented at 0.93 g/100g dw ( Table 4).…”