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Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia
American Journal of Applied Chemistry
Volume 3, Issue 5, October 2015, Pages: 164-167
Received: Aug. 1, 2015; Accepted: Aug. 11, 2015; Published: Aug. 29, 2015
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Authors
Teklit Gebregiorgis Amabye, Department of Chemistry, Mekelle University, Mekelle Tigray, Ethiopia
Afework Mulugeta Bezabh, Department of Public Health, Mekelle University, Mekelle, Tigray, Ethiopia
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Abstract
The basic composition (The total protein, total carbohydrate, total lipid, crude fiber and ash content of each mushroom were studied on dry weight contents were determined in the cultivated mushrooms Agaricus bisporus/white, Agaricus bisporus/brown, Lentinula edodes, and Pleurotus ostreatus and they ranged from 28.38-49.2, 1.54-4.96, 13.2-29.02 and 7.01-17.92, respectively and this shows it has high content of protein and fat fiber and low fat and this good for as alternatives food stuff andtheseresults asserve as the basis of further scientific study into various ways of enhancing the livelihood of particular areas of northern Mekelle through increased mushroom domestication as well as assessing the possible bioactivity of mushrooms against foodcertain human diseases.
Keywords
Mushrooms, Basic Composition, Moisture, Carbohydrates, Dietary Fiber, Fat, Ash, Nitrogen, Protein
To cite this article
Teklit Gebregiorgis Amabye, Afework Mulugeta Bezabh, Chemical Composition and Nutritional Value of the Most Widely Used Mushrooms Cultivated in Mekelle Tigray Ethiopia, American Journal of Applied Chemistry. Vol. 3, No. 5, 2015, pp. 164-167. doi: 10.11648/j.ajac.20150305.12
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