Proximate Composition and Mineral Content of Selected Edible Mushroom Varieties of Bangladesh.

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1 Proximate Composition and Mineral Content of Seleted Edible Mushroom Varieties of Bangladesh. Md. Khurshidul Zahid 1 *, Sagarmay Barua 1 and S. M. Imamul Haque 2 Institute of Nutrition and Food Siene, University of Dhaka, Dhaka Department of Soil, Water and Environment, University of Dhaka, Dhaka 2. Abstrat Proximate omposition and mineral ontent of five speies of edible mushrooms namely Pleurotus ostreatus, Pleurotus sajor-aju, Pleurotus florida and Pleurotus HK- 51 belonging to the family: Pleurotaeae and genus: Pleurotus and Caloybe india belonging to the family: Triholomataeae and Genus: Caloybe have been analyzed.crude protein, total lipids, availle arbohydrates, dietary fiber and total arbohydrates ontent in mushrooms were found to be in the ranges of , , , and g per 100g of fresh edible portion(ep) respetively. Moisture, total solids and ash ontent were found to be in the ranges of , and g/100g of fresh EP respetively. Where as total alorie values in mushrooms were found to be in the ranges of Kal / 100g fresh EP. The values of Zin, opper, iron, sodium and potassium ontent in mushrooms were found to be in the ranges of , , , and mg/100g of fresh EP respetively while alium, magnesium, phosphorus and manganese ontent were in the ranges of , , and mg/100g of fresh EP respetively. Key words: Mushroom, Proximate omposition, Mineral ontent. Introdution: Mushrooms are inredibly popular foods in most ountries. Edible and mediinal mushrooms are regarded as the ideal health foods. They are well appreiated for their exquisite taste and flavor and are onsumed both in the fresh and proessed forms 1.Edible mushrooms are potential to ontribute enormously to food value of our hitual diet as they may ontribute enormously to the supply of both maroand miro-nutrients in our diet. Nutritive value of mushrooms is attributed to their high ontent of essential amino aids, vitamins, minerals and low lipid ontent. Mushroom eaters are generally found to have greater intake levels of most vitamins and minerals and in some ases to onsume less alohol, fat and sodium. Bangladesh Journal of Nutrition. Vol Deember, Institute of Nutrition and Food Siene, University of Dhaka, Dhaka-1000, Bangladesh. *Author for Correspondene 61

2 Bangladesh J. Nutr. Vol De 2010 A greater perentage of mushroom eaters meet the reommended daily allowane(rda) and daily reommended intake(dri) for alium, opper, iron, magnesium, phosphorus, zin, folate, niain, riboflavin, thiamin, vitamin A, B6, B12, C, E, energy, arbohydrate, fiber and protein than non-mushroom eaters. Thus they have a better nutrient profile than do those who do not eat mushrooms. 1 Without doubt, edible mushroom in fresh, ooked or proessed forms are nutritionally sound, tasteful food soure for most people and an be a signifiant dietary omponent for vegetarians 2. The nutritional value of edible mushrooms ompares favorly to that of most vegetles. Within a single mushroom speies, the nutrient ontent varies widely depending on hitat, the growing medium and handling proedures subsequent to harvest. Regular onsumption of whole mediinal and edible mushrooms ould introdue a funtional or mediinal ontribution within the individual s diet. Mediinal mushrooms may prevent or treat "lifestyle-related diseases". The extent of the health benefiial effet will depend on the level and regularity of onsumption and the relevane of whole fresh mediinal mushrooms and onentrates to the partiular disease. Materials and methods: Colletion of sample: Fresh edible mushrooms were olleted from the selling enter of Bangladesh Mushroom Center and loal market at Savar in Dhaka. Mushrooms seleted for Present study were Pleurotus ostreatus, Pleurotus sajor-kaju, Pleurotus florida, Pleurotus HK-51 and Caloybe india. They were seleted for the present study as they were availle in the market for sale. Sampling: Immediately after prourement from the selling enter and loal markets, weight of fresh mushrooms (as purhased) were reorded. Then non-edible portions and unwanted wastes or partiles (e.g., soil, portion of ompost where they were grown, spoiled portion of mushrooms, et.) if remained were separated and removed. Then total weight of edible fresh mushrooms were reorded. Weighed mushrooms were then ut into small piees. A small amount(2-5g) in tripliate(from eah type of mushroom )were taken for the determination of moisture. Rest of the samples were olleted, fresh weight were reorded and samples were dried in an oven at 105 o C for 4 hours to redue their moisture ontent. Weight for dried samples were reorded and drying fators for the samples were determined. Eah dried sample was then ground in a mehanial grinder and kept in a air-tight ontainer. Containers with ground samples were kept in a desiator to inhibit moisture gain 62

3 Zahid et al.: Proximate Composition and Mineral or loss. Nutrient analysis were aomplished in dry samples and the values were later alulated in terms of fresh weight. Analytial tehniques: Moisture, total lipids and ash were determined by following the standard AOAC method 3. Crude protein was determined by modified Kjeldhal method 4. Availle arbohydrate was estimated indiretly by differene 5. Dietary fiber was determined by gravimetri method 6. Total energy was also determined by the alulation of energy values of arbohydrate, fat, protein and rude fiber 5. For the estimation of mineral, mushroom sample(1g) was wet digested in a digestion mixture onsisting of 18 M sulfuri aid, 12M Perhlori aid and 16 M nitri aid(0.5:1.0:0.5 by volume) 7. After proper dilution, ontent of Zn, Cu, Fe, Ca, Mg, Mn, Na and K were determined by measuring atomi sorption 8. An appropriate dilution was done with 0.4% lanthanum(w/w) to overome ioni interferene during the estimation of Ca and Mg. Estimation of phosphorus was done olorimetrially using the method of Fiske and Subbaraw 9. Statistial analysis : Mean, S.E.(Standard Error) were determined for all nutrients under present study. Then pair sample t-test of samples were done to determine the signifianes of inter and intra genus variations. Statistial analysis was aomplished by using Statistial Pakage for Soial Sienes(SPSS/PC; Version12.0; SPSS In., Chiago). 63

4 Bangladesh J. Nutr. Vol De 2010 Tle -1 : Proximate omposition of fresh edible mushrooms Nutrients Oyster Milky white Pleurotus ostreatus Pleurotus sajor-aju Pleurotus florida Pleurotus HK-51 Caloybe india Moisture a ± ± ± d ± 0.32 de ± 1.05 Total solids a ± ± b ± ad ± 0.32 de ± 1.05 Crude protein 4.83 a ± ± ± d de 3.22 ± 0.17 Total lipids 0.46 a ± ± ± d ± 0.01 e 1.05 ± 0.03 Availle CHO Dietary fiber 0.63 a ± ± ± d bde 1.11 ± 0.02 Ash 1.41 a ± ± ± d ± 0.02 de 2.30 ± 0.73 Calorie (Kal/100gEP) Results were expressed as mean± SE and as g/100g EP. Figure in the parenthesis indiates the number of sample analyzed. Values in the same row not sharing ommon supersript letter(s) are signifiantly ( P 0.05) different. Tle- 2: Zin, opper,iron and manganese ontent in different varieties of edible mushrooms Minerals Oyster Milky white Pleurotus ostreatus Pleurotus sajor-aju Pleurotus florida Pleurotus HK-51 Caloybe india Zin 1.10 a ± ± b 1.24 ± 0.07 e 0.78 Copper 0.18 a ± ± d ± 0.02 e 0.91 Iron 1.76 a ± ± ± d ± 0.12 ade 1.81 ± 0.07 Manganese 0.27 a ± ± d ae 0.53 ± 0.04 Results were expressed as mean±se and as mg/100g EP. Figure in the parenthesis indiates the number of sample analyzed. Values in the same row not sharing ommon supersript letter(s) are signifiantly ( P 0.05) different. 64

5 Zahid et al.: Proximate Composition and Mineral Tle3:Calium, magnesium and phosphorus ontent in different varieties of edible mushrooms Minerals Oyster Milky white Pleurotus ostreatus Pleurotus sajor-aju Pleurotus florida Pleurotus HK-51 Caloybe india Calium 0.19 a ± ± d ± 0.06 de 0.58 ± 0.03 Magnesium a ± ± ± d ± de ± Phosphorus a b ± ± ± d ± 1.03 be ± 0.73 Results were expressed as mean±se and as mg/100g EP.Figure in the parenthesis Indiates the number of sample analyzed. Values in the same row not sharing ommon supersript letter(s) are signifiantly ( P 0.05) different. Tle-4: Sodium and potassium ontent in different varieties of edible mushrooms Minerals Oyster Milky white Pleurotus ostreatus Pleurotus sajor-aju Pleurotus florida Pleurotus HK-51 Caloybe india Sodium 5.31 a b ± ± ± bd ± 0.08 e ± 0.79 Potassium a b ± ± ± bd ± 4.03 e ±11.61 Results were expressed as mean ±SE and as mg/100g EP. Figure in the parenthesis Indiates the number of sample analyzed. Values in the same row not sharing ommon supersript letter(s) are signifiantly ( P 0.05) different. Results and Disussion: Mushrooms generally are lassified into four groups: edible mushrooms, mediinal mushrooms, poisonous mushrooms and magi or halluinogeni mushrooms. Edible mushrooms are an ideal healthy foods. They may ontribute enormously to the supply of both maro and miro nutrients in our diet. They are onsidered to be the potential soure of arbohydrates, proteins, fat, and minerals. All of whih ontribute to the food value. 65

6 Bangladesh J. Nutr. Vol De 2010 The present study depits the ontent of moisture, total solids, rude protein, total lipids, availle arbohydrates, dietary fiber, total ash, alorie values and minerals(zn, Cu, Fe, Ca, Mg, Mn, P, Na and K) in five speies of edible mushrooms. Speies seleted for analysis were Pleurotus ostreatus, Pleurotus sajor-aju, Pleurotus florida, Pleurotus HK-51 belonging to the family - Pleurotaeae and genus - Pleurotus and Caloybe india belonging to the family - Triholomataeae and Genus - Caloybe. Mushrooms are generally high in their moisture ontent, the ontent being approximately 90% of their fresh weight. In present study, moisture ontent in mushrooms was found to be in a range of g %. Total solid ontent was found to be relatively high(14.05g%) in Caloybe india and low(9.93 g%) in Pleurotus florida. Mushrooms are onsidered to be a good soure of digestible proteins. In present study, rude protein ontent in mushrooms was found to be in a range of g%. Crude protein ontent was found to be relatively high(4.83g%) in Pleurotus ostreatus and low(3.22g%) in Caloybe india, though the ontent did not differ signifiantly between the varieties. Fresh mushrooms usually ontain less fat, the amount being 1-8% of dry weight 2. In present study, total lipids ontent in mushrooms was found to be in a range of g%. Mushrooms have no holesterol and are virtually low in fat. All fresh mushrooms are free of trans fats. The fat ontent of edible mushrooms onsists mostly of unsaturated fatty aids, whih are less hazardous to the health than the saturated fatty aids of animal fats 2. Availle arbohydrates are the seond major nutrient omponent of mushrooms, amounting to an average of 4.2% 10. In present study, availle arbohydrates ontent in mushrooms was found to be in a range of g %. Availle arbohydrate ontent in oyster varieties ompared well, while the ontent was relatively high(6.38g%) in Caloybe india. Mushrooms are valule soures of dietary fibre 12. Dietary fiber ontent of mushrooms, in present study, was found to be in a range of g%. Dietary fiber ontent in oyster varieties was found to be in a omparle range and did not differ signifiantly, while the ontent in Caloybe india appeared to be relatively high(1.11g%) as ompared to oyster varieties.total arbohydrates ontent of mushrooms was found to be in a range of g %. Total arbohydrates ontent in mushrooms was found to be relatively high (7.48 g%) in Caloybe india and low (4.82 g %) in Pleurotus HK-51. Calorie value of mushrooms, in present study, was found to be in a range of Kal / 100 g. Calorie value was found to be highest (50.03 kal/100g) in Caloybe india and lowest (35.51 Kal/100g) in Pleurotus florida. Mushrooms are regarded as low fat alorie foods. This low alorie value is attributle to the ontent of high fiber, low fat, no holesterol and no free fatty aids in mushroom. 2,22 In this study, we found that the ontents of moisture, rude protein, total lipids, availle arbohydrates, dietary fiber, total ash and alorie were in a good agreement with the values reported in some previous studies. 12,15, 66

7 Zahid et al.: Proximate Composition and Mineral 16,17,18 It is important to be noted that Caloybe india whih belongs to another genus - Caloybe is relatively rih in total solids, total lipids, availle arbohydrates, dietary fiber, total arbohydrates, total energy, total ash, opper, iron, alium, phosphorus, magnesium, manganese, sodium, and potassium as ompared to all varieties of Pleurotus. Caloybe india was low only in moisture as ompared to Pleurotus varieties. Zin, opper, iron and manganese ontent in mushrooms were found to be in the ranges of , , and mg per 100g of fresh edible portion respetively while alium, magnesium and phosphorus ontent were in the ranges of , and mg per 100g of fresh edible portion respetively. The value of sodium and potassium ontent in mushrooms were found to be in the ranges of and mg per 100g of fresh edible portion respetively. Values of opper 13,14,15,17, sodium 13,14,15,17 and iron 17,18 were in a good agreement with some of the previous studies on mushroom where as values of zin, alium, magnesium, manganese potassium and phosphorus were low as ompared with previous studies 13,14,15,17,18,20,21. Amongst the Pleurotus varieties of mushrooms, Pleurotus ostreatus stands out to be relatively rih in rude protein, zin and iron while Pleurotus sajor-aju appears to be relatively rih in phosphorus,sodium and potassium. Pleurotus florida stands out to be high in moisture. Pleurotus HK-51 is relatively rih in zin, iron, sodium and potassium. The present study reveals an inter and intra genus variation in nutrient ontent of mushrooms. Despite the differenes in their nutrient ontent, the overall nutritive piture of these mushrooms appears to be quite sound. They hold out a promise to ontribute signifiantly to the intake of miro-nutrients amongst our people. So, the mushrooms should surely be inorporated into our diets more frequently in order to improve the quality of our hitual diets. This endeavor will ertainly improve our mironutrient situation, improving the overall health and ensuring the general wellbeing of the people. Referenes: 1. Stamets P, Growing Gourmet and Mediinal Mushrooms, Berkeley/Toronto: Ten Speed Press, Breene W, Nutritional and mediinal value of speiality mushrooms, Journal of Food Prodution, 1990; 53: AOAC (Assoiation of Offiial Analytial Chemist),Offiial Methods of Analysis, 15 th edition, Washington DC, Bradstreet RB, The Kjeldahl Method for organi Nitrogen, Aademi Press, New York, Food and Agriulture Organization, Food and Nutrition paper, 77, ISSN Food energy methods of analysis and onversion fator, Report of the tehnial workshop, Rome, 2002 De 3-6, FAO,

8 Bangladesh J. Nutr. Vol De Offiial Methods of Analysis, 15 th edition, Method , 3 rd supplement, AOAC (Assoiation of Offiial Analytial Chemist ), Washington DC, 1992; Davis NT, Hillary R, An evaluation of the phytate, zin, opper, iron and manganese ontents and zin availility from soya-based textured vegetle-protein, meat substitutes or meat extenders, British Journal of Nutrition, 1979; 41: Milner BA, Whitside PJ, An Introdution to Atomi Absorption Spetrophotometry, Pye Uniam Ltd.,York Street, Cambridge, England, CBI-2px; 1981; Fiske and Subba Row, Estimation of phosphorus, J. Biol Si. 1925; 66: Fukushima M et al, LDL reeptor mrna in rats is inreased by dietary mushroom (Agarius bisporus) fibre and sugar beet fibre, Journal of Nutrition 2000; 130: States of Mushroom Nutrition Researh(SMNR),2004, Mushroom Counil ( 12. Chandravadana MV, Vekateshwarlu G, Bujji Bu CS, Roy TK, Shivashankara K, Meera Pandey, Tewari RP, Selvaraj Y,2005, Volatile flavour omponents of dry milky mushrooms (Caloybe india), Flavour and Fragrane Journal, 20(6): Lebensm Z,1994, The opper, manganese and zin ontent of some edible mushrooms. Med Gen Mede Journal,198(6): , ISSN: Mattila P, Konko K, Eurola M, Pihlava JM, Astola J, Vahteristo L, Hietaniemi V, Kumpulainen J, Valtonen M, Piironen V, 2001, Contents of vitamins, mineral elements, and some phenoli ompounds in ultivated mushrooms, J Agri Food Chem, 49(5): M.S. Thesis,1998, Nutritional analysis of edible mushrooms in different developmental stages, Exam roll: 3809 Session: , INFS(Institute of nutrition and food siene ), DU. 16. Mushroom Bureau, 2004( Pehrsson PR, Haytowitz DB, Holden JM, 2003,The USDA s National Food and Nutrient Analysis Program: Update 2002, J Food Comp. Anal. 16: Prasad Padmaja,1994, Let the mushrooms mushroom, Nutrition 31, 1, 3, National Institute of Nutrition, ICMR, Hyderad, ISSN: , In : Food Siene; Srilaskshmi B; 3 rd edition; New age international publiation, India, PP: Berkeley CA, 2003, Third National Health and Nutrition Examination Survey of 20,050 adults, U.S.A. 20. Murphy EW, Criner PE, and Gray BC,1975, Comparison of methods for determining retention of nutrients in ooked foods, Journal of Agriulture and Food hemistry, 23: Patransh S, Madan M, 1999, Mineral ontent of the fruiting bodies of Pleurotus sajor-aju (FR.), Jn: Ata Biotehnologia, 19: Chang ST, 1991, Cultivated mushrooms, In: Handbook of Applied Myology, PP 3:

EFFECT OF DIFFERENT METHODS OF PRESERVATION ON THE QUALITY OF CATTLE AND GOAT MEAT. Abstract

Bang. J. Anim. Si. 2009, 38(1&2) : 86 91 ISSN 0003-3588 EFFECT OF DIFFERENT METHODS OF PRESERVATION ON THE QUALITY OF CATTLE AND GOAT MEAT S. Bin. Faisal, S. Akhter 1 and M. M. Hossain Abstrat The study