Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia

Ashagrie Z. Woldegiorgis; Dawit Abate; Gulelat D. Haki; Gregory R. Ziegler

doi:doi:10.11648/j.jfns.20150302.14

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Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia

Ashagrie Z. Woldegiorgis, Dawit Abate, Gulelat D. Haki, Gregory R. Ziegler

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 2)

Received: 31 January 2015 Accepted: 9 March 2015 Published: 19 March 2015

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Abstract

First four cultivated (P.ostreatus, L.edodes, A.bisporus#1, A. bisporus#2) and eight wild (A.campestris, L.sulphureus, T.clypeatus, T.microcarpus#1, T.aurantiacus, T.microcarpus#2, T.letestui and Termitomyces spps) edible mushrooms collected from Ethiopia were analyzed for their proximate composition. Then to measure the quality of the crude protein, nine mushrooms were selected for further investigation of their amino acid composition. The proximate (g/100g) composition in dry weight basis was significantly (P<0.05) varied and ranged: protein 6.84-36.7, fat 1.34-5.16, ash 1.75 - 25.3 (T.microcarpus#2), dietary fiber 6.40-13.4, utilizable carbohydrate 32.3-82.3 and energy 266.8 -381.1 kcal on average. All mushrooms contained 18 amino acids ranging in percentage (%): Asp (4.87-10.4), Glu (0.64-2.75), Ser (1.46-2.64), Asn (1.90-4.45), Gln (1.06-4.51), His-Gly-Thr (4.05-15.9), Ala (1.07-6.6), Arg (1.62-6.77), Tyr (1.176-10.0), Cys-SS-Cys (1.08-3.67), Val-Met (2.27-6.15), Phe (0.93-1.75), Ile (0.84-1.71), Leu (0.79-9.66) and Lys (0.869-2.37). Hence, the edible mushrooms have good nutrition value and could be a good addition to diet of the Ethiopian people.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 2)
DOI	10.11648/j.jfns.20150302.14
Page(s)	48-55
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Mushroom, Wild, Cultivated, Proximate, Amino Acid

References

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APA Style

Ashagrie Z. Woldegiorgis, Dawit Abate, Gulelat D. Haki, Gregory R. Ziegler. (2015). Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia. Journal of Food and Nutrition Sciences, 3(2), 48-55. https://doi.org/10.11648/j.jfns.20150302.14

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ACS Style

Ashagrie Z. Woldegiorgis; Dawit Abate; Gulelat D. Haki; Gregory R. Ziegler. Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia. J. Food Nutr. Sci. 2015, 3(2), 48-55. doi: 10.11648/j.jfns.20150302.14

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AMA Style

Ashagrie Z. Woldegiorgis, Dawit Abate, Gulelat D. Haki, Gregory R. Ziegler. Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia. J Food Nutr Sci. 2015;3(2):48-55. doi: 10.11648/j.jfns.20150302.14

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@article{10.11648/j.jfns.20150302.14,
  author = {Ashagrie Z. Woldegiorgis and Dawit Abate and Gulelat D. Haki and Gregory R. Ziegler},
  title = {Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {2},
  pages = {48-55},
  doi = {10.11648/j.jfns.20150302.14},
  url = {https://doi.org/10.11648/j.jfns.20150302.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150302.14},
  abstract = {First four cultivated (P.ostreatus, L.edodes, A.bisporus#1, A. bisporus#2) and eight wild (A.campestris, L.sulphureus, T.clypeatus, T.microcarpus#1, T.aurantiacus, T.microcarpus#2, T.letestui and Termitomyces spps) edible mushrooms collected from Ethiopia were analyzed for their proximate composition. Then to measure the quality of the crude protein, nine mushrooms were selected for further investigation of their amino acid composition. The proximate (g/100g) composition in dry weight basis was significantly (P<0.05) varied and ranged: protein 6.84-36.7, fat 1.34-5.16, ash 1.75 - 25.3 (T.microcarpus#2), dietary fiber 6.40-13.4, utilizable carbohydrate 32.3-82.3 and energy 266.8 -381.1 kcal on average. All mushrooms contained 18 amino acids ranging in percentage (%): Asp (4.87-10.4), Glu (0.64-2.75), Ser (1.46-2.64), Asn (1.90-4.45), Gln (1.06-4.51), His-Gly-Thr (4.05-15.9), Ala (1.07-6.6), Arg (1.62-6.77), Tyr (1.176-10.0), Cys-SS-Cys (1.08-3.67), Val-Met (2.27-6.15), Phe (0.93-1.75), Ile (0.84-1.71), Leu (0.79-9.66) and Lys (0.869-2.37). Hence, the edible mushrooms have good nutrition value and could be a good addition to diet of the Ethiopian people.},
 year = {2015}
}

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TY  - JOUR
T1  - Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia
AU  - Ashagrie Z. Woldegiorgis
AU  - Dawit Abate
AU  - Gulelat D. Haki
AU  - Gregory R. Ziegler
Y1  - 2015/03/19
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150302.14
DO  - 10.11648/j.jfns.20150302.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 48
EP  - 55
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150302.14
AB  - First four cultivated (P.ostreatus, L.edodes, A.bisporus#1, A. bisporus#2) and eight wild (A.campestris, L.sulphureus, T.clypeatus, T.microcarpus#1, T.aurantiacus, T.microcarpus#2, T.letestui and Termitomyces spps) edible mushrooms collected from Ethiopia were analyzed for their proximate composition. Then to measure the quality of the crude protein, nine mushrooms were selected for further investigation of their amino acid composition. The proximate (g/100g) composition in dry weight basis was significantly (P<0.05) varied and ranged: protein 6.84-36.7, fat 1.34-5.16, ash 1.75 - 25.3 (T.microcarpus#2), dietary fiber 6.40-13.4, utilizable carbohydrate 32.3-82.3 and energy 266.8 -381.1 kcal on average. All mushrooms contained 18 amino acids ranging in percentage (%): Asp (4.87-10.4), Glu (0.64-2.75), Ser (1.46-2.64), Asn (1.90-4.45), Gln (1.06-4.51), His-Gly-Thr (4.05-15.9), Ala (1.07-6.6), Arg (1.62-6.77), Tyr (1.176-10.0), Cys-SS-Cys (1.08-3.67), Val-Met (2.27-6.15), Phe (0.93-1.75), Ile (0.84-1.71), Leu (0.79-9.66) and Lys (0.869-2.37). Hence, the edible mushrooms have good nutrition value and could be a good addition to diet of the Ethiopian people.
VL  - 3
IS  - 2
ER  -

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Author Information

Ashagrie Z. Woldegiorgis

Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia
Dawit Abate

Department of Life Sciences, Addis Ababa University, College of Natural Sciences, Addis Ababa, Ethiopia
Gulelat D. Haki

Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia
Gregory R. Ziegler

Department of Food Science, the Pennsylvania State University, University Park, United States of America

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APA Style

Ashagrie Z. Woldegiorgis, Dawit Abate, Gulelat D. Haki, Gregory R. Ziegler. (2015). Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia. Journal of Food and Nutrition Sciences, 3(2), 48-55. https://doi.org/10.11648/j.jfns.20150302.14

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ACS Style

Ashagrie Z. Woldegiorgis; Dawit Abate; Gulelat D. Haki; Gregory R. Ziegler. Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia. J. Food Nutr. Sci. 2015, 3(2), 48-55. doi: 10.11648/j.jfns.20150302.14

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AMA Style

Ashagrie Z. Woldegiorgis, Dawit Abate, Gulelat D. Haki, Gregory R. Ziegler. Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia. J Food Nutr Sci. 2015;3(2):48-55. doi: 10.11648/j.jfns.20150302.14

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@article{10.11648/j.jfns.20150302.14,
  author = {Ashagrie Z. Woldegiorgis and Dawit Abate and Gulelat D. Haki and Gregory R. Ziegler},
  title = {Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {2},
  pages = {48-55},
  doi = {10.11648/j.jfns.20150302.14},
  url = {https://doi.org/10.11648/j.jfns.20150302.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150302.14},
  abstract = {First four cultivated (P.ostreatus, L.edodes, A.bisporus#1, A. bisporus#2) and eight wild (A.campestris, L.sulphureus, T.clypeatus, T.microcarpus#1, T.aurantiacus, T.microcarpus#2, T.letestui and Termitomyces spps) edible mushrooms collected from Ethiopia were analyzed for their proximate composition. Then to measure the quality of the crude protein, nine mushrooms were selected for further investigation of their amino acid composition. The proximate (g/100g) composition in dry weight basis was significantly (P<0.05) varied and ranged: protein 6.84-36.7, fat 1.34-5.16, ash 1.75 - 25.3 (T.microcarpus#2), dietary fiber 6.40-13.4, utilizable carbohydrate 32.3-82.3 and energy 266.8 -381.1 kcal on average. All mushrooms contained 18 amino acids ranging in percentage (%): Asp (4.87-10.4), Glu (0.64-2.75), Ser (1.46-2.64), Asn (1.90-4.45), Gln (1.06-4.51), His-Gly-Thr (4.05-15.9), Ala (1.07-6.6), Arg (1.62-6.77), Tyr (1.176-10.0), Cys-SS-Cys (1.08-3.67), Val-Met (2.27-6.15), Phe (0.93-1.75), Ile (0.84-1.71), Leu (0.79-9.66) and Lys (0.869-2.37). Hence, the edible mushrooms have good nutrition value and could be a good addition to diet of the Ethiopian people.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia
AU  - Ashagrie Z. Woldegiorgis
AU  - Dawit Abate
AU  - Gulelat D. Haki
AU  - Gregory R. Ziegler
Y1  - 2015/03/19
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150302.14
DO  - 10.11648/j.jfns.20150302.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 48
EP  - 55
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150302.14
AB  - First four cultivated (P.ostreatus, L.edodes, A.bisporus#1, A. bisporus#2) and eight wild (A.campestris, L.sulphureus, T.clypeatus, T.microcarpus#1, T.aurantiacus, T.microcarpus#2, T.letestui and Termitomyces spps) edible mushrooms collected from Ethiopia were analyzed for their proximate composition. Then to measure the quality of the crude protein, nine mushrooms were selected for further investigation of their amino acid composition. The proximate (g/100g) composition in dry weight basis was significantly (P<0.05) varied and ranged: protein 6.84-36.7, fat 1.34-5.16, ash 1.75 - 25.3 (T.microcarpus#2), dietary fiber 6.40-13.4, utilizable carbohydrate 32.3-82.3 and energy 266.8 -381.1 kcal on average. All mushrooms contained 18 amino acids ranging in percentage (%): Asp (4.87-10.4), Glu (0.64-2.75), Ser (1.46-2.64), Asn (1.90-4.45), Gln (1.06-4.51), His-Gly-Thr (4.05-15.9), Ala (1.07-6.6), Arg (1.62-6.77), Tyr (1.176-10.0), Cys-SS-Cys (1.08-3.67), Val-Met (2.27-6.15), Phe (0.93-1.75), Ile (0.84-1.71), Leu (0.79-9.66) and Lys (0.869-2.37). Hence, the edible mushrooms have good nutrition value and could be a good addition to diet of the Ethiopian people.
VL  - 3
IS  - 2
ER  -

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