Journal de la nutrition et des sciences alimentaires

Journal de la nutrition et des sciences alimentaires
Libre accès

ISSN: 2155-9600

Abstrait

Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia

Teklit GA

The basic composition (The total protein, total carbohydrate, total lipid, crude fiber and ash content of each mushroom were studied on dry weight contents were determined in the cultivated mushrooms Agaricus bisporus/ white, Agaricus bisporus/brown, Lentinula edodes, and Pleurotus ostreatus and they ranged from 28.38-49.2, 1.54- 4.96, 13.2-29.02 and 7.01-17.92, respectively. This study suggested that cultivated mushrooms were in rich of protein and fiber with low fat content. Hence these nutrients contents made mushroom as a low energy, healthy foodstuff and these mushrooms may also be used as protein supplementary diet.

Clause de non-responsabilité: Ce résumé a été traduit à l'aide d'outils d'intelligence artificielle et n'a pas encore été révisé ou vérifié.
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