IDEALS Home University of Illinois at Urbana-Champaign logo The Alma Mater The Main Quad

Studies on the production, chemical composition and nutritional value of mushroom

Show full item record

Bookmark or cite this item: http://hdl.handle.net/2142/21560

Files in this item

File Description Format
PDF 9010851.pdf (3MB) Restricted to U of Illinois (no description provided) PDF
Title: Studies on the production, chemical composition and nutritional value of mushroom
Author(s): El-Bahrawy, Abdalla Zaky
Doctoral Committee Chair(s): Layman, Donald K.
Department / Program: Food Science and Human Nutrition
Discipline: Food Science and Human Nutrition
Degree Granting Institution: University of Illinois at Urbana-Champaign
Degree: Ph.D.
Genre: Dissertation
Subject(s): Agriculture, Food Science and Technology
Abstract: Chemical and biological assays were performed with freeze-dried samples of the cultivated mushroom Agaricus brunnescens. Dried fruitbodies were subjected to proximate analysis, and protein, carbohydrates, fat, moisture, ash, and amino acid contents were determined. Diets containing 10% mushroom protein resulted in PER of 1.5 and NPR of 0.74 compared with values for casein of 2.7 and 2.4, respectively. No significant differences were observed between the weights of the pancreas, spleen and livers of the mushroom protein-fed rats and casein-fed rats. The mushroom fruitbodies were found to contain 10.7% dry matter and the chemical composition of 39.5% protein, 2.0% fat, 39.2% carbohydrates and 9.5% ash. Furthermore, the amino acid analysis showed that mushrooms contain all the essential amino acids and has a protein score of 51.2. In addition, mushroom was found to be nutrient dense in protein, iron, magnesium, phosphorus, thiamin, riboflavin, niacin, and vitamin C.Dried blood and soybean meal were added separately to the mushroom compost at spawning at the rates of 0, 2.5, 5.0 and 10.0 percent of the dried compost spawned. The effect of supplementation on yield, chemical composition and amino acid content of the mushroom produced were studied. Supplementation with dried blood resulted in 28.1% to 56.3% increase in yield obtained as a result of different levels of application. The addition of dried blood at 10% level increased the amount of threonine, tyrosine, phenylalanine, tryptophan, proline and serine with a 19.4% increase in the sulfur-containing amino acids. Supplementation with soybean meal resulted in an increase of lysine, phenylalanine, alanine, arginine, glutamic acid, histidine, proline and serine. Further supplementation with 5% dried blood resulted in yield increase of 25% at first break (crop), 29.3% at second break and 22.1% at third break. Dry matter and protein content increased in the first and second breaks then started to decrease in the third break.
Issue Date: 1989
Type: Text
Language: English
URI: http://hdl.handle.net/2142/21560
Rights Information: Copyright 1989 El-Bahrawy, Abdalla Zaky
Date Available in IDEALS: 2011-05-07
Identifier in Online Catalog: AAI9010851
OCLC Identifier: (UMI)AAI9010851
 

This item appears in the following Collection(s)

Show full item record

Item Statistics

  • Total Downloads: 0
  • Downloads this Month: 0
  • Downloads Today: 0

Browse

My Account

Information

Access Key