Macronutrients analysis of Fresh and Canned “Agaricus Bisporus” and “Pleurotus Ostreatus” Mushroom Species sold in Alexandria Markets, Egypt.

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Doaa A. Shbeeb
Mohamed Fawzi Farahat
Hanaa Mohamed Ismail

Keywords

Agaricus bisporus, Pleurotus ostreatus, Macronutrients

Abstract

Background and aim: Mushroom became a new and alternative demand for poultry and animal protein. The demand is increasing rapidly as consumers discover the delicious meaty flavor of mushrooms. The Egyptians are in general highly suspicious of mushroom and few are prepared to eat. This study was to analyze the macronutrients analysis of fresh and canned Agaricus bisporus and Pleurotus ostreatus mushroom species sold in Alexandria markets. Egypt. Materials and Methods: Sixty fresh mushroom samples (30 of each of Agaricus bisporus (Button mushroom) and Pleurotus ostreatus (Oyster mushroom), in addition to 35 canned samples were analyzed for their macronutrients contents. Results: Fresh Agaricus mushrooms had significantly higher ash, protein and fat contents than fresh Pleurotus despite their lower carbohydrate contents. Canned Agaricus species were higher in their macronutrient contents than canned cut Pleurotus except for their carbohydrate contents. Fresh Agaricus showed lower moisture, ash, and fiber contents, similar protein contents but higher fat and carbohydrate contents compared to the canned varieties with significant variations only in their ash and carbohydrate contents. Fresh Pleurotus mushroom was higher in its macronutrients contents than canned Pleurotus except for fiber and carbohydrate where canned Pleurotus showed higher contents with significant variations only in case of carbohydrate contents. Conclusion: Macronutrients analysis of two mushroom species revealed their little fat contents, this beside their fiber contents making them a useful food that can be used for low calories diet and in preventing diseases such as hypertension, hypercholesterolemia, diabetes, heart disease and cancer.

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