• 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
        }
}

• M. O. Aremu, S. Basu, +3 authors S. Datta Banik
• Published 1 September 2009
• Chemistry, Medicine
• Malaysian journal of nutrition

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 were in the following ranges: moisture content 10.0 - 11.1%, ash 7.3 - 8.3%, crude fibre 2.8 - 3.5% and carbohydrate (by difference) 50.3 - 50.9%. The range values of functional properties were: foaming capacity 101.8 - 131.5%, foaming stability 51.0 - 54.0%, water absorption capacity 260.0 - 390.0%, oil absorption capacity 450 - 480%, oil emulsion capacity 57.3 - 61.0mLg- 1, least gelation concentration 12.0 - 14.0% and bulk density 230.0 - 410.0gmL-1. The results showed that these nutrient rich mushroom flours under investigation may prove useful in the formulation of different food products where foaming, emulsification, retention of flavour and palatability as well as gel formation are required.