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Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia

Received: 31 January 2015     Accepted: 9 March 2015     Published: 19 March 2015
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Abstract

First four cultivated (P.ostreatus, L.edodes, A.bisporus#1, A. bisporus#2) and eight wild (A.campestris, L.sulphureus, T.clypeatus, T.microcarpus#1, T.aurantiacus, T.microcarpus#2, T.letestui and Termitomyces spps) edible mushrooms collected from Ethiopia were analyzed for their proximate composition. Then to measure the quality of the crude protein, nine mushrooms were selected for further investigation of their amino acid composition. The proximate (g/100g) composition in dry weight basis was significantly (P<0.05) varied and ranged: protein 6.84-36.7, fat 1.34-5.16, ash 1.75 - 25.3 (T.microcarpus#2), dietary fiber 6.40-13.4, utilizable carbohydrate 32.3-82.3 and energy 266.8 -381.1 kcal on average. All mushrooms contained 18 amino acids ranging in percentage (%): Asp (4.87-10.4), Glu (0.64-2.75), Ser (1.46-2.64), Asn (1.90-4.45), Gln (1.06-4.51), His-Gly-Thr (4.05-15.9), Ala (1.07-6.6), Arg (1.62-6.77), Tyr (1.176-10.0), Cys-SS-Cys (1.08-3.67), Val-Met (2.27-6.15), Phe (0.93-1.75), Ile (0.84-1.71), Leu (0.79-9.66) and Lys (0.869-2.37). Hence, the edible mushrooms have good nutrition value and could be a good addition to diet of the Ethiopian people.

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 2)
DOI 10.11648/j.jfns.20150302.14
Page(s) 48-55
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Mushroom, Wild, Cultivated, Proximate, Amino Acid

References
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    Ashagrie Z. Woldegiorgis, Dawit Abate, Gulelat D. Haki, Gregory R. Ziegler. (2015). Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia. Journal of Food and Nutrition Sciences, 3(2), 48-55. https://doi.org/10.11648/j.jfns.20150302.14

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    ACS Style

    Ashagrie Z. Woldegiorgis; Dawit Abate; Gulelat D. Haki; Gregory R. Ziegler. Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia. J. Food Nutr. Sci. 2015, 3(2), 48-55. doi: 10.11648/j.jfns.20150302.14

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    AMA Style

    Ashagrie Z. Woldegiorgis, Dawit Abate, Gulelat D. Haki, Gregory R. Ziegler. Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia. J Food Nutr Sci. 2015;3(2):48-55. doi: 10.11648/j.jfns.20150302.14

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  • @article{10.11648/j.jfns.20150302.14,
      author = {Ashagrie Z. Woldegiorgis and Dawit Abate and Gulelat D. Haki and Gregory R. Ziegler},
      title = {Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {2},
      pages = {48-55},
      doi = {10.11648/j.jfns.20150302.14},
      url = {https://doi.org/10.11648/j.jfns.20150302.14},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150302.14},
      abstract = {First four cultivated (P.ostreatus, L.edodes, A.bisporus#1, A. bisporus#2) and eight wild (A.campestris, L.sulphureus, T.clypeatus, T.microcarpus#1, T.aurantiacus, T.microcarpus#2, T.letestui and Termitomyces spps) edible mushrooms collected from Ethiopia were analyzed for their proximate composition. Then to measure the quality of the crude protein, nine mushrooms were selected for further investigation of their amino acid composition. The proximate (g/100g) composition in dry weight basis was significantly (P<0.05) varied and ranged: protein 6.84-36.7, fat 1.34-5.16, ash 1.75 - 25.3 (T.microcarpus#2), dietary fiber 6.40-13.4, utilizable carbohydrate 32.3-82.3 and energy 266.8 -381.1 kcal on average. All mushrooms contained 18 amino acids ranging in percentage (%): Asp (4.87-10.4), Glu (0.64-2.75), Ser (1.46-2.64), Asn (1.90-4.45), Gln (1.06-4.51), His-Gly-Thr (4.05-15.9), Ala (1.07-6.6), Arg (1.62-6.77), Tyr (1.176-10.0), Cys-SS-Cys (1.08-3.67), Val-Met (2.27-6.15), Phe (0.93-1.75), Ile (0.84-1.71), Leu (0.79-9.66) and Lys (0.869-2.37). Hence, the edible mushrooms have good nutrition value and could be a good addition to diet of the Ethiopian people.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia
    AU  - Ashagrie Z. Woldegiorgis
    AU  - Dawit Abate
    AU  - Gulelat D. Haki
    AU  - Gregory R. Ziegler
    Y1  - 2015/03/19
    PY  - 2015
    N1  - https://doi.org/10.11648/j.jfns.20150302.14
    DO  - 10.11648/j.jfns.20150302.14
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 48
    EP  - 55
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20150302.14
    AB  - First four cultivated (P.ostreatus, L.edodes, A.bisporus#1, A. bisporus#2) and eight wild (A.campestris, L.sulphureus, T.clypeatus, T.microcarpus#1, T.aurantiacus, T.microcarpus#2, T.letestui and Termitomyces spps) edible mushrooms collected from Ethiopia were analyzed for their proximate composition. Then to measure the quality of the crude protein, nine mushrooms were selected for further investigation of their amino acid composition. The proximate (g/100g) composition in dry weight basis was significantly (P<0.05) varied and ranged: protein 6.84-36.7, fat 1.34-5.16, ash 1.75 - 25.3 (T.microcarpus#2), dietary fiber 6.40-13.4, utilizable carbohydrate 32.3-82.3 and energy 266.8 -381.1 kcal on average. All mushrooms contained 18 amino acids ranging in percentage (%): Asp (4.87-10.4), Glu (0.64-2.75), Ser (1.46-2.64), Asn (1.90-4.45), Gln (1.06-4.51), His-Gly-Thr (4.05-15.9), Ala (1.07-6.6), Arg (1.62-6.77), Tyr (1.176-10.0), Cys-SS-Cys (1.08-3.67), Val-Met (2.27-6.15), Phe (0.93-1.75), Ile (0.84-1.71), Leu (0.79-9.66) and Lys (0.869-2.37). Hence, the edible mushrooms have good nutrition value and could be a good addition to diet of the Ethiopian people.
    VL  - 3
    IS  - 2
    ER  - 

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Author Information
  • Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia

  • Department of Life Sciences, Addis Ababa University, College of Natural Sciences, Addis Ababa, Ethiopia

  • Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia

  • Department of Food Science, the Pennsylvania State University, University Park, United States of America

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