NUTRITIVE VALUE OF THE SCLEROTIA OF PLEUROTUS TUBERREGIUM: A MUSHROOM

  • B.O. Ekute Department of Pure and Applied Science, National Open University of Nigeria, Jabi-Abuja,
  • L.M. Nwokocha Department of Chemistry, University of Ibadan, Ibadan,

Abstract

Edible mushrooms have been found to contain valuable nutrients as shown in various research works. This aim of this study is to evaluate the nutritive value of an edible mushroom (Pleurotus tuberregium) sclerotia which is commonly used as a soup thickener. The proximate values (Crude protein, Crude fat, crude fibre, Ash, Moisture and Carbohydrate) and mineral composition (Potassium, Calcium, Magnesium, Iron, Zinc, Copper and Magnesium) of the sclerotia of Pleurotus tuberregium were analysed. The results of analysis showed that Pleurotus tuberregium is a good source of carbohydrate with an average value of 85.81g/100g on dry weight basis. The crude fibre content was higher than the crude protein content with average values of 9.29g/100g and 3.53g/100g respectively. Of the minerals analysed, K, Ca and Mg were significantly higher than the other elements with average values of 3.74g/100g, 1.28g/100g and 1.12g/100g respectively.  Pleurotus tuberregium can be said to be a good source of dietary macro-elements (K and Mg) essential for preventing osteoporosis, reducing kidney stones, etc. The carbohydrate, fibre and protein content of Pleurotus tuberregium indicate that it is a healthy source of nutrients and as such can be included in diets of especially diabetic individuals.

Published
2021-10-02
Section
ARTICLES