Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Yusran Yusran, Erniwati Erniwati and Akhmad Khumaidi
Tadulako University, Indonesia
Posters & Accepted Abstracts: J Nutr Food Sci
This study provides the nutritional qualities of some wild mushrooms (Auricularia sp., Auricularia auricular-judae, Termitomyces sp.1, Lentinus sp., Pleurotus ostreatus, Schizophyllum sp.) commonly consumed by the indigenous people around The Lore Lindu National Park, Central Sulawesi, Indonesia. Atomic absorption spectrophotometry was used to determine the mineral element composition, while the crude protein of the mushroom flours was estimated by micro-Kjeldahl method. The differences in proximate composition, minerals and protein fractions between the uncooked and cooked samples of mushrooms were assessed by t-test. The results showed that all the tested samples contained appreciable amount of essential nutrients and proteins. The results on a dry weight (mg/kg) basis demonstrated that all the tested mushroom samples shows significant amount of macro and micronutrients ranging from Ca, Mg, P, K, S, Cu, Mn, Fe and Zn, respectively between cooked and uncooked mushroom samples. The total protein of mushroom samples was also significantly influenced by cooking process. This study demonstrated that cooked and uncooked mushrooms were endowed with potential nutritional principles. From the present study, further research is required for commercial cultivation and evaluation bioactive compounds of different parts of these mushrooms.
Email: yusran_ysrn@yahoo.ca