• Corpus ID: 21546543

Proximate Composition and Functional Properties of Mushroom Flours from Ganoderma spp., Omphalotus olearius (DC.) Sing. and Hebeloma mesophaeum (Pers.) Quél. Used in Nasarawa State, Nigeria.

@article{Aremu2009ProximateCA,
  title={Proximate Composition and Functional Properties of Mushroom Flours from Ganoderma spp., Omphalotus olearius (DC.) Sing. and Hebeloma mesophaeum (Pers.) Qu{\'e}l. Used in Nasarawa State, Nigeria.},
  author={Matthew Olaleke Aremu and Saikat Kumar Basu and Silas Dogara Gyar and Aakash K. Goyal and P. K. Bhowmik and Sudip Datta Banik},
  journal={Malaysian journal of nutrition},
  year={2009},
  volume={15 2},
  pages={
          233-41
        }
}
The proximate composition and functional properties of three edible mushroom (Ganoderma spp., Omphalotus olearius (DC.) Sing. and Hebeloma mesophaeum (Pers.) Quél.) flours used in Nasarawa state, Nigaria were investigated using standard analytical techniques. The samples contained crude protein in the range of 18.5% in Omphalotus olearius to 21.5% in Ganoderma spp. Crude fat varied with values ranging from 6.9% in Ganoderma spp. to 8.7% in Omphalotus olearius. Other proximate composition values… 

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