Food Science and Technology (Campinas)
Print version ISSN 0101-2061
SALES-CAMPOS, Ceci; ARAUJO, Lidia Medina; MINHONI, Marli Teixeira de Almeida and ANDRADE, Meire Cristina Nogueira de. Physiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the Amazon. Ciênc. Tecnol. Aliment. [online]. 2011, vol.31, n.2, pp. 456-461. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612011000200027.
The objective of the present work was to evaluate the nutritional composition of mushrooms produced in alternative substrates in agricultural and agro-industrial residues from the Amazon. C, N, pH, moisture, soluble solids, protein, lipids, total fibers, ashes, carbohydrates and energy were determined. Substrates were formulated from Simarouba amara Aubl. and Ochroma piramidale Cav. ex. Lam. Sawdust and from Bactris gasipaes Kunth and Saccharum officinarum stipe. Results showed that the nutritional composition of P. ostreatus varied according to the cultivation substrate and that it can be considered important food due to its nutritional characteristics such as: high protein content; metabolizable carbohydrates and fiber; and low lipids and calories contents.
Keywords : edible mushroom; nutritional value; minerals; protein; fiber.