Abstract:
This study was conducted to determine the chemical composition and
nutritional value for eight samples of edible mushrooms, including seven
samples of wild edible mushrooms collected from Blue Nile State and one
commercial sample. All samples were classified by mycokey software program
and mushroom expert web site.
The mushrooms varieties found are: Agaricus bisporus, Chlorophyllum
rhacodes, Agaricus lutosus, Volvariella volvacea, Agaricus impudicus,
Agaricus arvensis, Agaricus silvicola and the commercial sample
(Agaricus bisporus). Also toxicity was detected using potassium hydroxide
(4%) during collection in the field and for all samples the toxicity test was
negative. The results showed that the samples containing varying moisture
content between samples ranged from 5.26% to 11.11%. Fat content ranged
from 0.94% to 2.99%. Protein content ranged between 19.41% to 34.14%. Ash
content ranged from 0.22% to 1.47%. Fiber content ranged from 5.25% to
23.86%. Carbohydrate content ranged from 26.76% to 77.91%. The calcium
content (mg/kg) ranged from 5.80 to 8.60. The magnesium content (mg/kg)
ranged from 3.07 to 5.50. The phosphorus content (mg/kg) ranged from 2.15 to
2.50. The potassium content (mg/kg) ranged from 21.20 to 21.50. The iron
content (mg/100g) ranged from 1.30 to 1.55. The zinc content (mg/100g)
ranged from 0.51 to 0.52. The copper content (mg/100g) ranged from 0.10 to
0.11. The manganese content (mg/100g) ranged from 0.10 to 0.12.
The essential amino acids content (mg/100g) of mushroom samples were:
arginine content ranged from 6.30 to 6.40. Histidine content ranged from 1.90
to 2.20. Lysine content ranged from 5.00 to 5.10. Tryptophan content ranged
from 0.88 to 0.90. Phenylalanine content ranged from 2.00 to 2.10. Methionine
content ranged from 1.00 to 1.15. Threonine content ranged from 4.05 to 4.10.
Leucine content ranged from 3.90 to 4.10. Isoleucine content ranged from 5.56
to 5.70. Valine content ranged from 4.20 to 4.50.
V
All samples contain high levels of protein, minerals and essential amino acids.
However the Volvariella volvacea sample is the best sample in terms of
containing the protein so it can be entered as a dietary supplement in some
processed foods that contain very small amounts of protein.
