{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/21560"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/21560","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Studies on the production, chemical composition and nutritional value of mushroom","abstract":"Chemical and biological assays were performed with freeze-dried samples of the cultivated mushroom Agaricus brunnescens. Dried fruitbodies were subjected to proximate analysis, and protein, carbohydrates, fat, moisture, ash, and amino acid contents were determined. Diets containing 10% mushroom protein resulted in PER of 1.5 and NPR of 0.74 compared with values for casein of 2.7 and 2.4, respectively. No significant differences were observed between the weights of the pancreas, spleen and livers of the mushroom protein-fed rats and casein-fed rats. The mushroom fruitbodies were found to contain 10.7% dry matter and the chemical composition of 39.5% protein, 2.0% fat, 39.2% carbohydrates and 9.5% ash. Furthermore, the amino acid analysis showed that mushrooms contain all the essential amino acids and has a protein score of 51.2. In addition, mushroom was found to be nutrient dense in protein, iron, magnesium, phosphorus, thiamin, riboflavin, niacin, and vitamin C.","abstract_html":"Chemical and biological assays were performed with freeze-dried samples of the cultivated mushroom Agaricus brunnescens. Dried fruitbodies were subjected to proximate analysis, and protein, carbohydrates, fat, moisture, ash, and amino acid contents were determined. Diets containing 10% mushroom protein resulted in PER of 1.5 and NPR of 0.74 compared with values for casein of 2.7 and 2.4, respectively. No significant differences were observed between the weights of the pancreas, spleen and livers of the mushroom protein-fed rats and casein-fed rats. The mushroom fruitbodies were found to contain 10.7% dry matter and the chemical composition of 39.5% protein, 2.0% fat, 39.2% carbohydrates and 9.5% ash. Furthermore, the amino acid analysis showed that mushrooms contain all the essential amino acids and has a protein score of 51.2. In addition, mushroom was found to be nutrient dense in protein, iron, magnesium, phosphorus, thiamin, riboflavin, niacin, and vitamin C.","abstract_has_math":false,"creators":["El-Bahrawy, Abdalla Zaky"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science and Human Nutrition","degree_department":null,"school":null,"contributors":["Layman, Donald K."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011-05-07T13:12:15Z","date_published":"2011-05-07T13:12:15Z","updated_at":"2026-07-22T22:25:18Z","subjects":["Agriculture, Food Science and Technology"],"languages":["eng"],"rights":["Copyright 1989 El-Bahrawy, Abdalla Zaky"],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["AAI9010851","(UMI)AAI9010851"],"render_values":[{"text":"AAI9010851","href":null,"code":true},{"text":"(UMI)AAI9010851","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/21560","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Layman, Donald K."]},{"key":"dc:creator","label":"Author","values":["El-Bahrawy, Abdalla Zaky"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2011-05-07T13:12:15Z","10000-01-01","1989"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 1989 El-Bahrawy, Abdalla Zaky"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["AAI9010851","(UMI)AAI9010851","http://hdl.handle.net/2142/21560"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Chemical and biological assays were performed with freeze-dried samples of the cultivated mushroom Agaricus brunnescens. Dried fruitbodies were subjected to proximate analysis, and protein, carbohydrates, fat, moisture, ash, and amino acid contents were determined. Diets containing 10% mushroom protein resulted in PER of 1.5 and NPR of 0.74 compared with values for casein of 2.7 and 2.4, respectively. No significant differences were observed between the weights of the pancreas, spleen and livers of the mushroom protein-fed rats and casein-fed rats. The mushroom fruitbodies were found to contain 10.7% dry matter and the chemical composition of 39.5% protein, 2.0% fat, 39.2% carbohydrates and 9.5% ash. Furthermore, the amino acid analysis showed that mushrooms contain all the essential amino acids and has a protein score of 51.2. In addition, mushroom was found to be nutrient dense in protein, iron, magnesium, phosphorus, thiamin, riboflavin, niacin, and vitamin C.","Dried blood and soybean meal were added separately to the mushroom compost at spawning at the rates of 0, 2.5, 5.0 and 10.0 percent of the dried compost spawned. The effect of supplementation on yield, chemical composition and amino acid content of the mushroom produced were studied. Supplementation with dried blood resulted in 28.1% to 56.3% increase in yield obtained as a result of different levels of application. The addition of dried blood at 10% level increased the amount of threonine, tyrosine, phenylalanine, tryptophan, proline and serine with a 19.4% increase in the sulfur-containing amino acids. Supplementation with soybean meal resulted in an increase of lysine, phenylalanine, alanine, arginine, glutamic acid, histidine, proline and serine. Further supplementation with 5% dried blood resulted in yield increase of 25% at first break (crop), 29.3% at second break and 22.1% at third break. Dry matter and protein content increased in the first and second breaks then started to decrease in the third break.","Made available in DSpace on 2011-05-07T13:12:15Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9010851.pdf: 2578812 bytes, checksum: c1861a6d09f14fd9f0aaf8d8160f506d (MD5) Previous issue date: 1989","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T14:51:37Z Item is restricted indefinitely.","Restriction data tranferred 2014-07-01T11:23:42-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission","ETDs are only available to UIUC Users without author permission","U of I Only"]},{"key":"dc:title","label":"Title","values":["Studies on the production, chemical composition and nutritional value of mushroom"]}]}],"canonical_facts":{"dc:contributor":["Layman, Donald K."],"dc:creator":["El-Bahrawy, Abdalla Zaky"],"dc:date":["2011-05-07T13:12:15Z","10000-01-01","1989"],"dc:description":["Chemical and biological assays were performed with freeze-dried samples of the cultivated mushroom Agaricus brunnescens. Dried fruitbodies were subjected to proximate analysis, and protein, carbohydrates, fat, moisture, ash, and amino acid contents were determined. Diets containing 10% mushroom protein resulted in PER of 1.5 and NPR of 0.74 compared with values for casein of 2.7 and 2.4, respectively. No significant differences were observed between the weights of the pancreas, spleen and livers of the mushroom protein-fed rats and casein-fed rats. The mushroom fruitbodies were found to contain 10.7% dry matter and the chemical composition of 39.5% protein, 2.0% fat, 39.2% carbohydrates and 9.5% ash. Furthermore, the amino acid analysis showed that mushrooms contain all the essential amino acids and has a protein score of 51.2. In addition, mushroom was found to be nutrient dense in protein, iron, magnesium, phosphorus, thiamin, riboflavin, niacin, and vitamin C.","Dried blood and soybean meal were added separately to the mushroom compost at spawning at the rates of 0, 2.5, 5.0 and 10.0 percent of the dried compost spawned. The effect of supplementation on yield, chemical composition and amino acid content of the mushroom produced were studied. Supplementation with dried blood resulted in 28.1% to 56.3% increase in yield obtained as a result of different levels of application. The addition of dried blood at 10% level increased the amount of threonine, tyrosine, phenylalanine, tryptophan, proline and serine with a 19.4% increase in the sulfur-containing amino acids. Supplementation with soybean meal resulted in an increase of lysine, phenylalanine, alanine, arginine, glutamic acid, histidine, proline and serine. Further supplementation with 5% dried blood resulted in yield increase of 25% at first break (crop), 29.3% at second break and 22.1% at third break. Dry matter and protein content increased in the first and second breaks then started to decrease in the third break.","Made available in DSpace on 2011-05-07T13:12:15Z (GMT). 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