PAPER TITLE :INFLUENCE OF DRYING ON THE ANTINUTRITIONAL CONTENTS AND ANTIOXIDANT CAPACITIES OF OYSTER MUSHROOMS (PLEUROTUSSAJUR-CAJU)

APPLIED TROPICAL AGRICULTURE | VOLUME 24 NUMBER 1 2019

Paper Details

  • Author(s) : Bello, M, Oluwamukomi*, M. O. and Enujiugha, V. N.
  • Abstract:

This study was conducted to determine theantinutritional contents and antioxidant activities of fresh and dried
species of Oyster Mushrooms Pleurotussajur-caju. The antioxidant capacity were investigated using
Ferricreducing/antioxidant power (FRAP) assay, 2,2'-azino-bis(3-ethylbenzothiazoline6-sulphonic acid (ABTS) and
2, 2-diphenyl-1-pycryl-hydrazyl (DPPH) free radical scavenging assays were used to investigate the antioxidant
capacity. The antinutritional compositions were all below level considered harmful and the drying process bring
about reduction in the antinutritional compositions of mushroom samples.With drying process there was decrease in
the antioxidant content. Generally, processing reduced the antinutrients, antioxidant of the mushroom samples.