Volume 5, Issue 2, June 2020, Page: 22-30
Chemical Composition and Nutritional Value of Some Type of Wild Mushrooms in Blue Nile State
Ibrahim Ishag Ibrahim Omer, Ministry of Agriculture Animal Resources and Forestry, Department of Horticulture, Damazin, Blue Nile State, Sudan
Ebrahim Alfaig Alnoor Alfaig, Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, Khartoum, Sudan
Received: Apr. 10, 2020;       Accepted: Apr. 26, 2020;       Published: May 15, 2020
DOI: 10.11648/j.ijfsb.20200502.12      View  16      Downloads  12
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. In addition, 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%. Add to that, the 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. 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.
Wild Mushrooms, Chemical Composition, Nutritional Value, Minerals, Amino Acids.
To cite this article
Ibrahim Ishag Ibrahim Omer, Ebrahim Alfaig Alnoor Alfaig, Chemical Composition and Nutritional Value of Some Type of Wild Mushrooms in Blue Nile State, International Journal of Food Science and Biotechnology. Vol. 5, No. 2, 2020, pp. 22-30. doi: 10.11648/j.ijfsb.20200502.12
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abdalla, R. (2015). Morphological and chemical characteristics of some edible and Medicinal wild mushrooms of Khartoum and Sinner State. A dissertation submitted to Al Zaiem AL Azhari University in partial fulfillment of requirements for the degree of Master of Science in Agriculture.
Alves, M. J.; Ferreira, I. C.; Dias, J., Teixeira, V.; Martins, A. and Pintado, M. (2012). A review on antimicrobial activity of mushroom (Basidiomycetes) extracts and isolated compounds. Planta Medica, 78 (16): 1707-1718.
AOAC (2003). Official Methods of Analysis of Association of Official Analytical Chemists. 17th. Washington, D. C.
AOAC (2005). Official Methods of Analysis of Association of Official Analytical Chemists. 18th. Washington, D. C.
AOAC (2006). Official Methods of Analysis. 18th Edn. Association of Official Analytical Chemists Inc., Arlington, TX., USA.
Barros, L.; Baptista, P.; Estevinho, L. M. and Ferreira, I. (2007). Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of lactariussp. Mushrooms. J. Agric. Food Chemistry, 55, 8766-8771. http://dx.doi.org/10.1021/jf071435+.
Chang, S. T. and Buswell, J. A. (1996). Mushroom nutriceuticals, World J. Microbiol. Biotechnol., 12: 473–476.
Chang, S. T. and Miles, P. G. (1989) Edible mushrooms and their cultivation: CRC press: Baco Raton. FL 1-38.
Crisan, E. W. and Sands, A. (1978). A Nutritional value. In: Chang S. T. and Hayes W. A. (Eds.). The biology and cultivation of edible mushrooms. Academic press, New York, pp. 172-189.
Elmer, P. (1996). Atomic Absorption Spectroscopy Analytical Methods. The Perkin Elmer Corporation, 132-145.
Ferreira, I. C. F. R.; Barros, L. and Abreu, R. M. V. (2009). Antioxidant in Wild mushrooms. Current Medicinal Chemistry, 16, 1543-1560.
Ferreira, I. C. F. R.; Vaz, J. A.; Vasconcelos, M. H. and Martins, A. (2010). Compounds from Wild Mushrooms with Antitumor Potential. Anti-Cancer Agents in Medicinal Chemistry, 10: 424-436.
Heleno, S. A.; Barros, L.; Sousa, M. J.; Martins, A. and Ferreira, I. C. F. R. (2009). Study and characterization of selected nutrients in wild mushrooms from Portugal by gas chromatography and high-performance liquid chromatography. Microchemical Journal, 93: 195-199.
Kalac, P. (2012). Chemical composition and nutritional value of European species of wild growing mushrooms, In Mushrooms: types, properties and nutrition. Editors: S. Andres and N. Baumann. Nova Science Publishers, 130-151.
Mshandete, A. M. and Cuff, J. (2007). Proximate and nutrient composition of three types of indigenous edible wild mushrooms grown in Tanzania and their utilization prospects. African Journal of Food, Nutrition and Development, 7 (6). ISSN 1684-5374.
Mushroom expert website. (2008). By Michael Kuo http://www.mushroomexpert.com/.
Mycokey Software program version 4.1. (2016). Jens, H. Peterson, Thomas Lassoe, http://www.mycokey.com/.
Saiqa, S.; Haq, N. B.; Muhammad, A. H. and Ali, M. A. (2008). Studies on chemical composition and nutritive evaluation of wild edible mushrooms. Iran. J. Chem. Chem. Eng. Research Note, 27 (3): pp 151-154.
Shiuan, C. (2004). Anticancer activities of white button mushrooms. Journal of Nutrition Bethesda, 134 (12S): 3532S-3533S.
Tseng, Y. H. and Mau, J. L. (1999). 5о-nucleotides in mushrooms, Agaricus bisporus, during post-harvest storage. Journal of the Science of Food and Agriculture, 79: 1519-1523.
Yu, S.; Weaver, V.; Martin, K. and Cantorna, M. T. (2009). Effect of whole mushrooms during inflammation BMC Immunology Journal. 10 (1): 12.
Browse journals by subject