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.

    LanguageEnglish
    Pages612-614
    Number of pages3
    JournalJournal of Food Science and Technology
    Volume38
    Issue number6
    Publication statusPublished - Nov 2001

    Fingerprint

    Pleurotus tuber-regium
    Sclerotium
    mushrooms
    tubers
    nutritive value
    protein sources
    yams
    nutrients
    crude fiber
    cassava
    dietary protein
    Nigeria
    beef
    minerals
    carbohydrates
    rice
    fungi
    corn
    lipids

    Keywords

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

    Cite this

    Ude, C. M. ; Ezenwugo, A. E N ; Agu, R. C. / Composition and food value of sclerotium (osu) and edible mushroom (Pleurotus tuber-regium). In: Journal of Food Science and Technology. 2001 ; Vol. 38, No. 6. pp. 612-614.
    @article{6ecb0f41bb1d4382834b4cb1c0224962,
    title = "Composition and food value of sclerotium (osu) and edible mushroom (Pleurotus tuber-regium)",
    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.",
    keywords = "Composition, Food value, Pleurotus tuber-regium, Sclerotium",
    author = "Ude, {C. M.} and Ezenwugo, {A. E N} and Agu, {R. C.}",
    year = "2001",
    month = "11",
    language = "English",
    volume = "38",
    pages = "612--614",
    journal = "Journal of Food Science and Technology",
    issn = "0022-1155",
    publisher = "Springer",
    number = "6",

    }

    Composition and food value of sclerotium (osu) and edible mushroom (Pleurotus tuber-regium). / Ude, C. M.; Ezenwugo, A. E N; Agu, R. C.

    In: Journal of Food Science and Technology, Vol. 38, No. 6, 11.2001, p. 612-614.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Composition and food value of sclerotium (osu) and edible mushroom (Pleurotus tuber-regium)

    AU - Ude, C. M.

    AU - Ezenwugo, A. E N

    AU - Agu, R. C.

    PY - 2001/11

    Y1 - 2001/11

    N2 - 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.

    AB - 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.

    KW - Composition

    KW - Food value

    KW - Pleurotus tuber-regium

    KW - Sclerotium

    UR - http://www.scopus.com/inward/record.url?scp=0035520256&partnerID=8YFLogxK

    M3 - Article

    VL - 38

    SP - 612

    EP - 614

    JO - Journal of Food Science and Technology

    T2 - Journal of Food Science and Technology

    JF - Journal of Food Science and Technology

    SN - 0022-1155

    IS - 6

    ER -