Studies on the production, chemical composition and nutritional value of mushroom

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.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• El-Bahrawy, Abdalla Zaky

Contributors dc:contributor

• Layman, Donald K.

• Agriculture, Food Science and Technology

Statement dc:rights

• Copyright 1989 El-Bahrawy, Abdalla Zaky

Language dc:language

eng

Identifier

AAI9010851
(UMI)AAI9010851

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/21560