International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 6 (2018)

Analysis of nutritional composition and antioxidant activity of oyster mushrooms grown in Bangladesh

Author(s): Nasiruddin M, Sultana MS, Ali Haydar FM, Bodrul Islam M, Ahmed Imtiaj
Abstract: In the present investigation, two species of oyster mushroom (Pleurotus hiking and Pleurotus ostreatus) were analyzed for nutritional values (carbohydrate, protein, vit-B2, vit-C, β-carotene, lycopene, ash, moisture and minerals concentration) and antioxidant activities. The research showed significantly different results for most of the parameters studied. Between the two oyster mushrooms P. hiking contained the higher concentration of protein, ash, calcium (Ca), zinc (Zn) and iron (Fe) than P.ostreatus. On the other hand, P. ostreatus contained the higher amount of carbohydrate, vit-B2, vit-C, total moisture and manganese (Mn) content as well as pleasing antioxidant activities than P. hiking. The concentration of β-carotene and lycopene were found very negligible in both the species. The findings also showed that the studied oyster mushrooms may be used not only as an admirable nutritious dietary food but also unobjectionable pharmaceutically significant with high antioxidant.
Pages: 223-229  |  164 Views  56 Downloads
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