Abstract
Chemical and biological assays were performed with freeze-dried samples of the cultivated mushroom A. brunnescens. Dried fruitbodies were subjected to proximate analysis and protein, carbohydrates, fat, moisture, ash, and amino acid contents were determined. The mushroom fruitbodies were found to contain 39.5% protein, 2.0% fat, 39.2% carbohydrates and 9.5% ash, on dry weight basis. Furthermore, the amino acid analysis showed that mushroom contains all the essential amino acids, and the limiting amino acid is methionine, with an amino acid score of 51.2. Diets containing 10% mushroom protein resulted in Protein Efficiency Ratio (PER) of 1.5 and Net Protein Ratio (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 caseinfed rats. In addition, mushroom was found to be a good source of protein, iron, magnesium, phosphorus, thiamin, riboflavin, niacin, and vitamin C.
Highlights
World food supplies, in particular, seem to be growing at a slower rate than the needs, and the situation in many developing countries has reached a most critical point
The present study was carried out to evaluate the nutritive value of mushroom through the determination of the Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), chemical score, and Index of Nutritional Quality (INQ)
All essential amino acids can be found in the fruitbody of Agaricus brunnescens
Summary
In particular, seem to be growing at a slower rate than the needs, and the situation in many developing countries has reached a most critical point. Their protein is of a good quality and contains all dietary essential amino acids. The present study was carried out to evaluate the nutritive value of mushroom through the determination of the Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), chemical score, and Index of Nutritional Quality (INQ).
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