Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray EthiopiaTeklit GA*
Department of Chemistry, College of Natural and computational science, Mekelle University, Ethiopia
- *Corresponding Author:
- Teklit GA
Department of Chemistry
College of Natural and computational science
Mekelle University, Ethiopia
E-mail: [email protected]
Received Date: August 04, 2015; Accepted Date: August 28, 2015; Published Date: August 31, 2015
Citation: Teklit GA (2015) Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia. J Nutr Food Sci 5:408. doi:10.4172/2155-9600.1000408
Copyright: © 2015 Teklit GA. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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.