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All Journal Journal of Multidisciplinary Science: MIKAILALSYS African Journal of Biochemistry and Molecular Biology Research Open Access DRIVERset
Dooshima, Arowora Mercy
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Physics Social Sciences Other

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Comparative Study on the Proximate Composition and Amino Acid Levels in Chanterelle (Cantharellus cibarius) and Wood Ear (Auricularia auricula) Mushroom Samples Adebisi, Arowora Kayode; Abah, Moses Adondua; Ugwuoke, Kenneth Chinekwu; Dooshima, Arowora Mercy; Ndoma, Odi Raphael; Okani, Precious Chizaram; Ominisan, Kimi Smith; Gbadebo, Adetoyi Moses; Olamilekan, Aliyu Najeeb; Kwame, Asare Bernard
Journal of Multidisciplinary Science: MIKAILALSYS Vol 2 No 3 (2024): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v2i3.4052

Abstract

Mushrooms have been consumed by mankind for millennia. They are macrofungi with a distinctive fruiting body which can be hypogeous or epigeous, large enough to be seen with unaided eyes. They are not widely consumed due to lack of information on its nutritive value. Therefore, this research was carried out to compare the proximate gross energy composition as well as amino acids levels in two selected edible mushrooms (Cantharellus cibarius and Auricularia auricula). Fully matured species of Chanterelle mushroom (Cantherellus cibarius) and Wood ear mushroom (Auricularia auricula) were collected from different parts of Southern and Northern Cross River; Ikom and Bekwara precisely. The collected samples were air dried for 5 days and then stored in transparent polythene bag for analysis. The dried and stored mushroom were pounded to powdered form and then subjected to amino acid analysis using isocratic HPLC and proximate analysis for proximate composition using the standard methods of Association of Official Analytical Chemist (AOAC). The results of this research showed that chanterelle mushroom has high concentration of amino acids compared to Wood ear mushroom. However, there was significant differences (p<0.05) in the levels of isoleucine in both mushrooms. There were no significant differences in the proximate composition and gross energy levels of both mushroom species. Some of the amino acids detected in both mushrooms were: methionine, threonine, isoleucine, leucine, phenylalanine, valine, tryptophan, histidine, arginine, aspartic acid, glycine, alanine and glutamic acid. Based on the findings of this study, the two edible mushrooms were observed to have appreciable levels of gross energy and amino acids. However, Chanterelle mushroom had higher protein composition than wood ear. Hence, it can be concluded that Chanterelle mushroom has greater nutritive value and more suitable for consumption.
Comparative Study on the Phytochemical and Micronutrients Levels in Selected Edible Mushroom Samples Abah, Moses Adondua; Adebisi, Arowora Kayode; Moses, Iyekekpolor Osamudiame; Dooshima, Arowora Mercy; Umaru, Isaac John; Uchechukwu, Ukoh Daniel; Timothy, Mgbede
African Journal of Biochemistry and Molecular Biology Research Vol 1 No 1 (2024): African Journal of Biochemistry and Molecular Biology Research
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajbmbr.v1i1.3707

Abstract

Edible mushrooms have been known to possess various phytochemical and micro nutrient levels. Edible mushrooms can be eaten and they supply nutritional benefits to the human body system. It is not widely consumed mainly due to paucity of information about it. Therefore, this research was conducted to compare the phytochemicals and micronutrients levels in two selected edible mushrooms (Pleurotus ostreatus and Agrocybe aegerita). Fully matured mushroom species of Oyster and Tea tree mushroom were collected, air dried and then stored in transparent polythene bags. Quantitative determination of phytochemicals and micronutrients (minerals and vitamins) present was carried out. Tea tree mushroom used in this research can be said to have the higher concentration of phytochemicals (phenols and poly-phenols), as there was no significant difference (p>0.05) in Oyster mushroom in comparison to Tea tree mushroom for phenols and poly-phenols. The results obtained from this research indicated that there was no significant decrease(p>0.05) in Oyster mushroom in comparison to Tea tree mushroom for Sodium, Iron, Magnesium, Selenium, Manganese. While there was a non-significant increase (p>0.05) in Oyster mushroom in comparison to Tea tree mushroom for Potassium, Calcium, Phosphorus, Copper. Tea tree mushroom had higher composition of vitamins A and C than oyster mushroom which were not significantly different (p>0.05). The findings in this study revealed that Tea tree mushroom (Agrocybe aegerita) is slightly better than Oyster mushroom (Pleurotus ostreatus) based on their phytochemicals and micronutrients (minerals and vitamins).
Comparative Study on the Phytochemical and Micronutrients Levels in Selected Edible Mushroom Samples Abah, Moses Adondua; Adebisi, Arowora Kayode; Moses, Iyekekpolor Osamudiame; Dooshima, Arowora Mercy; Umaru, Isaac John; Uchechukwu, Ukoh Daniel; Timothy, Mgbede
African Journal of Biochemistry and Molecular Biology Research Vol 1 No 1 (2024): African Journal of Biochemistry and Molecular Biology Research
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajbmbr.v1i1.3707

Abstract

Edible mushrooms have been known to possess various phytochemical and micro nutrient levels. Edible mushrooms can be eaten and they supply nutritional benefits to the human body system. It is not widely consumed mainly due to paucity of information about it. Therefore, this research was conducted to compare the phytochemicals and micronutrients levels in two selected edible mushrooms (Pleurotus ostreatus and Agrocybe aegerita). Fully matured mushroom species of Oyster and Tea tree mushroom were collected, air dried and then stored in transparent polythene bags. Quantitative determination of phytochemicals and micronutrients (minerals and vitamins) present was carried out. Tea tree mushroom used in this research can be said to have the higher concentration of phytochemicals (phenols and poly-phenols), as there was no significant difference (p>0.05) in Oyster mushroom in comparison to Tea tree mushroom for phenols and poly-phenols. The results obtained from this research indicated that there was no significant decrease(p>0.05) in Oyster mushroom in comparison to Tea tree mushroom for Sodium, Iron, Magnesium, Selenium, Manganese. While there was a non-significant increase (p>0.05) in Oyster mushroom in comparison to Tea tree mushroom for Potassium, Calcium, Phosphorus, Copper. Tea tree mushroom had higher composition of vitamins A and C than oyster mushroom which were not significantly different (p>0.05). The findings in this study revealed that Tea tree mushroom (Agrocybe aegerita) is slightly better than Oyster mushroom (Pleurotus ostreatus) based on their phytochemicals and micronutrients (minerals and vitamins).
Co-Authors Abah, Moses Adondua Adebisi, Arowora Kayode Gbadebo, Adetoyi Moses Kwame, Asare Bernard Moses, Iyekekpolor Osamudiame Ndoma, Odi Raphael Okani, Precious Chizaram Olamilekan, Aliyu Najeeb Ominisan, Kimi Smith Timothy, Mgbede Uchechukwu, Ukoh Daniel Ugwuoke, Kenneth Chinekwu Umaru, Isaac John