The use of mushroom as food ingredient has been practiced over years, though many species are consumed for their nutritional and health benefits, the chemical composition of most of these wild edible mushrooms in the tropics has been poorly studied. In this work, a wild mushroom Marasmius oreades; commonly eaten among inhabitants of Bunu land in Nigeria was assessed. The mushrooms were harvested from forests in three villages namely Aduratedo-Ape (AA), Okebukun (OK) and Aiyetoro-Kiri (AK). Proximate, phytochemical, mineral, fatty acid and amino acid constituents of the mushrooms were assessed using standard methods. The proximate on dry matter basis were; protein (12.06-14.54%), fat (7.73-8.38%), fibre (0.56-0.62%), total ash (10.15-14.90%) and carbohydrate (56.01-57.60%). There was no significant (P<0.05) difference in the parameters tested except the protein (14.54%) and ash (14.90%) of samples AK and OB respectively. The predominant phytochemical was flavonoids (12.052%) with others occurring at lower concentrations. Linoleic are most predominant fatty acids with an average result of 51.78%. The range of values obtained for both monounsaturated (28.77-29.34%) and polyunsaturated (51.68-53.20%) fatty acids were greater than saturated fatty acid (18.22-18.29%) in all samples. M. oreades contains great amount of potassium (1270.61 mg/kg), sodium (822.34 mg/kg), phosphorus (619.77 mg/kg), calcium (180.27 mg/kg) and magnesium (95.49 mg/kg). Some amino acids were significantly (P<0.05) affected by sampling locations such as threonine, lysine, cysteine, serine, aspartate and glutamate. The essential amino acids score (1.340) and essential amino acid index (1.261) indicated M. oreades as a good source of quality protein. However, it was limiting in tryptophan and leucine. This study concludes by recommending M. oreades as a good dietary supplement for adults.
PAPER TITLE :CHEMICAL COMPOSITION OF MARASMIUS OREADES: A WILD EDIBLE MUSHROOM AMONG KABBA-BUNU INHABITANTS OF NI
FUTA JOURNAL OF RESEARCH IN SCIENCE | VOLUME 12 NUMBER 1 2016
- Author(s) : R.M.O. Kayode, S.A. Laba, B.I. Kayode, T.H. Aliyu, K.O. Salami, and D.O. Opaleke