The Nutritional Value of Some Uganda Mushrooms

Mukiibi, J.

doi:10.17660/actahortic.1973.33.22

Cited by 9 publications

(6 citation statements)

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“…A number of studies have been carried out on cultivated and wild edible mushrooms with respect to their nutritional value (Mukiibi ; Manzi et al . ; Sanmee et al .…”

Section: Introductionmentioning

confidence: 99%

“…A number of studies have been carried out on cultivated and wild edible mushrooms with respect to their nutritional value (Mukiibi 1973;Manzi et al 1999;Sanmee et al 2003;Ouzouni et al 2009;Manjunathan and Kaviyarasan 2011). Processes like blanching, brining and drying are believed to impact on the nutritional and sensory qualities of the mushrooms.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

Muyanja

Kyambadde

Namugumya

2012

Journal of Food Processing and Preservation

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In Uganda, mushrooms constitute a very important nutritious food that is prepared in different ways. The aim of the work was to determine the effects of pretreatments and drying methods on the chemical composition and sensory characteristics of oyster mushrooms (Pluerotus oestreatus). Blanching had no significant (P = 0.10) effect on protein content but resulted in decreases in ash and increases in the carbohydrate content. Brining decreased protein, moisture content and increased ash content. The drying methods had no significant (P = 0.06) effect on the carbohydrate content. The treatments did not significantly affect the iron and zinc content of mushrooms. No significant difference in taste (P = 0.37) and flavor (P = 0.10) of the prepared soups was observed. Soups prepared from sun‐dried powders had the highest overall acceptability scores. Blanching maintained the color of mushrooms and combined with brining for 60 min could be used to produce dried oyster mushrooms of acceptable quality. Practical Applications The growing of oyster mushroom is increasing in Uganda. Mushrooms are highly perishable because of their moisture content and fragile cell structure; hence they need preservation by drying to extend the shelf life. Drying of mushrooms and production of dried mushrooms and their powders is a practical approach where farmers can add value to mushrooms and enhance their incomes.

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“…A number of studies have been carried out on cultivated and wild edible mushrooms with respect to their nutritional value (Mukiibi ; Manzi et al . ; Sanmee et al .…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

Muyanja

Kyambadde

Namugumya

2012

Journal of Food Processing and Preservation

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“…Some exceptions exist; in Lentinula edodes or Termitomyces spp. the protein quality is inferior to that of grain legumes and cereals, but is still comparable with that of many vegetables (Mukhiibi, 1973;Longvah & Deosthale, 1998).…”

Section: The Nutritional Value Of Fungimentioning

confidence: 89%

“…Many studies have been undertaken on the nutritional composition of cultivated edible fungi and WEF (for a summary of the most informative of these studies, see Table 1 and for further information, see Mukhiibi, 1973;Seeger et al 1983;Coli et al 1988;Mattila et al 1994;Outila et al 1999;Vetter, 1999;Ilievska & Petrovska, 2000;Caglarirmak et al 2002;Sadler, 2003;Sanmee et al 2003;Yildiz et al 2005).…”

Section: The Nutritional Value Of Fungimentioning

confidence: 99%

Wild-gathered fungi for health and rural livelihoods

2006

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Fungi are a good source of digestible proteins and fibre, are low in fat and energy and make a useful contribution to vitamin and mineral intake. In terms of current dietary advice, 80 g fungi represent one portion of vegetables. Dried fungi and concentrated extracts are also used as medicines and dietary supplements. Some species show strong anti-tumour and antioxidant activity by enhancing various immune system functions and lowering cholesterol levels. Nevertheless, there are also some safety concerns. Edible species might be mistaken for poisonous ones, high heavy-metal concentrations in wild edible fungi (WEF) are a known source of chronic poisoning and the consumption of WEF can contribute markedly to the radiocaesium intake of human subjects. Some regions of Europe have a strong WEF tradition, especially eastern Europe. In the UK the consumption of wild fungi is considered of minor importance. Only one-third of adults consume fungi (cultivated species and WEF) throughout the UK; the average intake of fungi in the UK is estimated to be 0 . 12 kg fresh weight per capita per year. At least eighty-two species of wild fungi are recorded as being consumed in the UK, although certain species (e.g. chanterelle (Cantharellus cibarius), cep (Boletus edulis), oyster mushroom (Pleurotus ostreatus)) are favoured over others. Although WEF are not essential components in the daily diet, they are a nutritionally-valuable addition to the range of vegetables consumed, and their role in helping to avert food shortages in less-favoured areas should be definitely considered.

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“….More detailed figures on protein, fat, carbohydrates, fibre, minerals, amino acids, fatty acids and energy content of several species can be found (Adriano and Cruz, 1933;Mukhiibi, 1973;Parent and Thoen, 1977;Alsheikh and Trappe, 1983;Seeger et al, 1983;Coli et al, 1988;Alofe, 1991;Botha and Eicker, 1992;Bokhary and Parvez, 1993;Mattila et al, 1994;Vetter, 1994;Eisenhut et al, 1995;A10fe et al, 1996;Degreef et al, 1997;Leon-Guzman et al, 1997;Longvah and Deosthale, 1998;Outila et al, 1999;Vetter, 1999;Aaronson, 2000;Ilievska and Petrovska, 2000;Diez and Alvarez, 2001;Manzi et al, 2001;Caglarirmak et al, 2002;Sadler 2003;Sanmee et al, 2003;Didukh et al, 2004;Agrahar-Murugkar and Subbulakshmi, 2005;Vetter, 2005;Yildiz et al, 2005).…”

Section: The Nutritional Value Of Fungimentioning

confidence: 99%

The Contribution of Wild Fungi to Diet, Income and Health: A World Review

Román

2010

Progress in Mycology

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The Nutritional Value of Some Uganda Mushrooms

Cited by 9 publications

References 0 publications

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

Wild-gathered fungi for health and rural livelihoods

The Contribution of Wild Fungi to Diet, Income and Health: A World Review

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