Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600


Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia

Teklit GA

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.