Nutritional Value of some Edible Mushrooms from Egbe Farmland, West Yagba Local Government Area, Kogi State, Nigeria

Adedayo, M. R. and Olasehinde, G. I and Ajayi, A. A. (2010) Nutritional Value of some Edible Mushrooms from Egbe Farmland, West Yagba Local Government Area, Kogi State, Nigeria. African Journal of Food Science, 4 (4). pp. 1-3. ISSN 1996-0794

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Abstract

Studies were carried out on four different Species of wild mushrooms: Lentinus subnudus, Chlorophyllum molybditis, Marasmus species and Pleurotus tuberregium. The fungal species were analyzed for their nutritional compositions, biological and Structural characteristics. The fungal species were rich in proteins (amino acids) and carbohydrates. The fibres contained in the different species were also good sources of roughages. Moreover, their low acidity confirms their edibility. This study strongly recommends the commercialization of mushroom production as a means of additional source of protein requirements and income to the people in the developing economy of Nigeria

Item Type:	Article
Uncontrolled Keywords:	Mushrooms, protein content, carbohydrate content
Subjects:	Q Science > QH Natural history > QH301 Biology Q Science > QR Microbiology
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Mr Solomon Bayoko
Date Deposited:	17 Jan 2015 20:01
Last Modified:	17 Jan 2015 20:01
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/3343

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