Composition and food value of sclerotium (osu) and edible mushroom (Pleurotus tuber-regium)

C. M. Ude, A. E N Ezenwugo, R. C. Agu

    Research output: Contribution to journalArticle

    Abstract

    The composition and food value of edible mushroom (Pleurotus tuber, regium) and the sclerotium or tuber (osu) from which the mushroom was grown showed that the latter (sclerotium) was a richer source of most of the food nutrients assessed than the former (mushroom). The sclerotium was found to be a rich source of proteins, fat, crude fibre, minerals and carbohydrates. When compared with some of the other important food materials widely consumed in Nigeria, such as root tubers (cassava and yam) or cereals (maize, sorghum and rice), the mushrrom (P. tuber-regium) and the tuber (sclerotium) contained a wider range of food nutrients than those of the root tuber and cereal, indicating that P. tuber-regium and the sclerotium had a more balanced food value. The fungus could, therefore, be a cheap source of proteins for many Nigerians who may not afford proteins in their diets from the more commonly known but expensive sources of Proteins such as beef or eggs.

    Original languageEnglish
    Pages (from-to)612-614
    Number of pages3
    JournalJournal of Food Science and Technology
    Volume38
    Issue number6
    Publication statusPublished - Nov 2001

    Keywords

    • Composition
    • Food value
    • Pleurotus tuber-regium
    • Sclerotium

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