International Journal of Agriculture, Environment and Biotechnology
  • Year: 2015
  • Volume: 8
  • Issue: 3

Chemical profile and amino acids composition of edible mushroom

1Department of Basic Sciences, Dr YS Parmar University of Horticulture and Forestry, Nauni-173230, Solan, HP, India

2Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni-173230, Solan, HP, India

3Institute of Food Science and Technology, VCSG Uttarakand University of Horticulture and Forestry, Majrigrant, Dehradun,, Uttarakhand, India

*Corresponding author: surbhisml@gmail.com

Online published on 20 November, 2015.

Abstract

Study was conducted to evaluate the functional properties of popularly cultivated mushrooms viz., white button mushrooms (Agaricus bisporus) and oyster mushrooms (Pleurotus pulmonarius. Both types of mushroom exhibited high moisture, crude protein and amino acid content. The Pleurotus and Agaricus mushrooms contained 3.26% and 1.78% soluble protein, respectively. Further, the qualitative amino acid analysis revealed these proteins to be rich source of essential amino acids. A total of 17 amino acids were qualitatively identified in the fresh samples of both types of mushrooms. The Thin Layer Chromatography separation of amino acids showed that all the nine essential amino acid were present in Agaricus bisporus whereas, only five are present in Pleurotus pulmonarius. Hence, the supplementation of these mushrooms with cereal diet can help to overcome essential amino acids deficiency and reduce the post-harvest losses of this high value perishable crop.

The two species of mushrooms i.e. Agaricus bisporus and Pleurotus pulmonarius are rich source of essential amino acids

Thin Layer Chromatography separation of amino acids showed nine essential amino acid in Agaricus bisporus and five in Pleurotus pulmonarius

The conversion of fresh mushroom into dried powder can increase the shelf life and retains the amino acids present

Keywords

Pleurotus pulmonarius, Agaricus bisporus, Mushroom, protein, amino acid profile, protein content