Nutritional-Medicinal Profile and Quality Categorization of Fresh White Button Mushroom

Abstract

Due to susceptible change era for the world, limited land resources; vast encounter to meet the food demand and medicine for the growing populations make the necessity to discover any alternative food which has good nutritional and medicinal value. Hence, the quality categorization of Fresh White Button Mushroom has been necessitated by the need for harmonizing requirements governing the quality of products. The contents and categorizations were formulated in accordance with the procedures established by standards physiochemical and sensory determination methods. The chemical composition (moisture, ash, protein, carbohydrate, total fat) and minerals composition (Se, Ni, Mn, Cu, Zn, Na, N, Fe, P, Ca, Mg, S, and K) of white button mushroom were determined. Results show that edible mushrooms are rich sources of protein (3.27±0.12), fiber(1.87±0.08), carbohydrates (2.66±0.61), fats (0.22±0.05) and energy (28.50±1.22 Kcal) g/100g fresh weight basis respectively. In addition to these, white button mushrooms also contain the highest content of potassium (3560±153.33) and sulfur (2195.59±1405.60) mg/kg fresh weight basis mineral elements. The quality categorization was monitored under a controlled environmental condition (Temp. 5-6±10C) and packed in a 30µm thickness polyethylene bag. The data were categorized by organoleptic, physicochemical, and bacterial count (CFU/g) basis. The grades SSQM: size<33.44mm, whiteness(Hunter) >80 number of pieces: 19/200g, open veils; Nil, Veiled: Nil; lactic acid: > 0.7%, Lactococcus lactis: >9.5x105,SQM: Size range of 33.57-38.55,whiteness (Hunter):70-80,Veiled 1, open veiled 1, open veiled 6.25%, lactic acid: 0.4-0.7 % and Lactococcus lactis: > 8.4 x 105, AQM: size>38.62, Whiteness (Hunter): 60-70,Veiled 1, open veiled 2, open veiled 16.6%, lactic acid: 0.3-0.4 % and Lactococcus lactis:>3.4 x105. The overall fruiting body has a significantly high level of nutrient and mineral composition, Lactic acid, and probiotic bacteria, thus WBM can be used as a good source of food as well as medicine.