Search results for: mushrooms

Authors: N. O. Omaka, I. F. Offor, R.C. Ehiri

Abstract:

The health and environmental risk of eating mushrooms grown in Abakaliki were evaluated in terms of heavy metals accumulation. Mushroom samples were collected from four different farms located at Izzi, Amajim, Amana and Amudo and analyzed for (iron, lead, manganese and cadmium) using Bulk Scientific Atomic Absorption Spectrophotometer 205. Results indicates mean range of concentrations of the trace metals in the mushrooms were Fe (0.22-152. 03), Mn (0.74-9.76), Pb (0.01.0.80), Cd (0.61-0.82) mg/L respectively. Accumulation of Cd on the four locations under investigation was higher than the UK Government Food Science Surveillance and World Health Organization maximum recommended levels in mushroom for human consumption. The Fe and Mn contaminants of Amudo were significant and show the impact of anthropogenic/atmospheric pollution. The potential sources of the heavy metals in the mushrooms were from urban waste, dust from mining and quarrying activities, natural geochemistry of the area, and use of inorganic fertilizers

Keywords: Agaricus campestris, edible, health implication heavy metal, mushroom.

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Authors: Parisa Farzaneh, Azade Harati

Abstract:

Mushrooms or macro-fungi, as an important superfood, contain many bioactive compounds, particularly bio-peptides. In this research, mushroom proteins were extracted by buffer or buffer plus salt (0.15 M), along with ultrasound bath to extract the intercellular protein. As a result, the highest amount of proteins in mushrooms were categorized into albumin. Proteins were also hydrolyzed and changed into peptides through endogenous and exogenous proteases, including gastrointestinal enzymes. The potency of endogenous proteases was also higher in Agaricus bisporus than Terfezia claveryi, as their activity ended at 75 for 15 min. The blanching process, endogenous enzymes, the mixture of gastrointestinal enzymes (pepsin-trypsin-α-chymotrypsin or trypsin- α-chymotrypsin) produced the different antioxidant and antibacterial hydrolysates. The peptide fractions produced with different cut-off ultrafilters also had various levels of radical scavenging, lipid peroxidation inhibition, and antibacterial activities. The bio-peptides with the superior bio-activities (less than 3 kD of T. claveryi) were resistance to various environmental conditions (pH and temperatures). Therefore, they are good options to be added in nutraceutical and pharmaceutical preparations or functional foods, even during processing. 

Keywords: Bio-peptides, mushrooms, gastrointestinal enzymes, bioactivities.

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Authors: M. Ghasemi-Varnamkhasti, S. H. Yoosefian. A. Mohammad- Razdari

Abstract:

The effect of 1.0 kJ/m² Ultraviolet-C (UV-C) light on pH, weight loss, color, and firmness of button mushroom (Agaricus bisporus) tissues during 21-days storage at 4 ºC was studied. UV-C irradiation enhanced pH, weight, color parameters, and firmness of mushroom during storage compared to control treatment. However, application of 1.0 kJ/m² UV-C treatment could effectively induce the increase of weight loss, firmness, and pH to 14.53%, 49.82%, and 10.39%, respectively. These results suggest that the application of UV-C irradiation could be an effective method to maintain the postharvest quality of mushrooms.

Keywords: Mushroom, polyethylene film, quality, UV-C irradiation.

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Authors: Behrouz Mosayebi Dehkordi

Abstract:

Simultaneous effects of temperature, immersion time, salt concentration, sucrose concentration, pressure and convective dryer temperature on the combined osmotic dehydration - convective drying of edible button mushrooms were investigated. Experiments were designed according to Central Composite Design with six factors each at five different levels. Response Surface Methodology (RSM) was used to determine the optimum processing conditions that yield maximum water loss and rehydration ratio and minimum solid gain and shrinkage in osmotic-convective drying of edible button mushrooms. Applying surfaces profiler and contour plots optimum operation conditions were found to be temperature of 39 °C, immersion time of 164 min, salt concentration of 14%, sucrose concentration of 53%, pressure of 600 mbar and drying temperature of 40 °C. At these optimum conditions, water loss, solid gain, rehydration ratio and shrinkage were found to be 63.38 (g/100 g initial sample), 3.17 (g/100 g initial sample), 2.26 and 7.15%, respectively.

Keywords: Dehydration, Mushroom, Optimization, Osmotic, Response Surface Methodology

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Authors: Behrouz Mosayebi Dehkordi

Abstract:

Simultaneous effects of temperature, immersion time, salt concentration, sucrose concentration, pressure and convective dryer temperature on the combined osmotic dehydration - convective drying of edible button mushrooms were investigated. Experiments were designed according to Central Composite Design with six factors each at five different levels. Response Surface Methodology (RSM) was used to determine the optimum processing conditions that yield maximum water loss and rehydration ratio and minimum solid gain and shrinkage in osmotic-convective drying of edible button mushrooms. Applying surfaces profiler and contour plots optimum operation conditions were found to be temperature of 39 °C, immersion time of 164 min, salt concentration of 14%, sucrose concentration of 53%, pressure of 600 mbar and drying temperature of 40 °C. At these optimum conditions, water loss, solid gain, rehydration ratio and shrinkage were found to be 63.38 (g/100 g initial sample), 3.17 (g/100 g initial sample), 2.26 and 7.15%, respectively.

Keywords: Dehydration, mushroom, optimization, osmotic, response surface methodology.

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Authors: Shanmugasundaram Krishnakumari, Paramasivam Rajeswari, Subramanian Kathiravan

Abstract:

Mushrooms are a group of fleshy macroscopic fungi. They have been valued throughout the world as both edible and medicine. They are highly nutritious with good amount of quality proteins, vitamins and minerals. An edible mushroom, Calocybe indica was selected to validate its nutritional and medicinal properties. Since tissue damage in hyperglycemia has been related to oxidative stress, we evaluated the enzymatic and non-enzymatic antioxidant status in the serum, liver and kidney since they are the target organs in diabetic complications. From the results, increased oxidative stress and decreased antioxidants might be related to the causation of diabetes mellitus. The treatment in the diabetic rats with the Calocybe indica showed an increase in the antioxidant system and decrease in the production of free radicals. The mushrooms which contain antioxidant phytochemicals has potential free radical scavenging capacity and hence can induce the antioxidant system in the body significantly reduces the generated free radicals thereby maintaining the normal levels of the antioxidants

Keywords: Antioxidants, Calocybe indica, diabetes mellitus, edible mushroom, oxidative stress.

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Authors: Terna T. Paul, Iloechuba P. Ngozika

Abstract:

A study was carried out to evaluate the growth and yield performance of Pleurotus ostreatus spawn on different organic substrates in Lafia, Nasarawa State, Nigeria. 50 g each of four different substrates namely; corncobs, rice straw, sugarcane bagasse and sawdust sourced locally from farmlands and processing sites, were amended with 2% calcium carbonate and calcium sulphide and sterilized using three sterilization methods namely; hot water, steam, and lime. Five grams of P. ostreatus spawn were inoculated unto treated substrates, incubated in the dark for 16 days and in light for 19 days at 25 ⁰C for the commencement of pinhead and fruit body formations respectively. Growth and yield parameters such as days to full colonization, days to pinhead formation and days to fruit body formation were recorded. Cap diameter and fresh weight of mature mushrooms were also measured for a total count of four flushes. P. ostreatus spawn grown on sugarcane bagasse recorded the highest mean cap diameter (4.69 cm), highest mean fresh weight (34.68 g), highest biological efficiency (69.37%) and highest production rate (2.83 g per day). Spawn grown on rice straw recorded the least number of days to full substrate colonization (11.00). Spawn grown on corn cobs recorded the least mean number of days to pin head (18.75) and fruiting body formations (20.25). There were no significant differences (P ≤ 0.05) among the evaluated substrates with respect to growth and yield performance of P. ostreatus. Substrates sterilized with hot water supported the highest mean cap diameter (5.64 cm), highest biological efficiency (87.04%) and highest production rate (3.43 g per day) of P. ostreatus. Significant differences (P ≤ 0.05) were observed in cap diameter, fresh weight, biological efficiency and production rates among the evaluated sterilization methods. Hot water sterilization of sugarcane bagasse could be adopted for enhanced yield of oyster mushrooms, especially among indigent farming communities in Nigeria and beyond.

Keywords: Agro wastes, growth, Pleurotus ostreatus, sterilization methods, yield.

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Authors: Mary Josephine

Abstract:

Waste of certain process can be the input source of  other sectors in order to reduce environmental pollution. Today there  are more and more solid wastes are generated, but only very small  amount of those are recycled. So, the threatening of environmental  pressure to public health is very serious. The methods considered for  the treatment of solid waste are biogas tanks or processing to make  animal feed and fertilizer, however, they did not perform well. An  alternative approach is growing mushrooms on waste residues. This  is regarded as an environmental friendly solution with potential  economical benefit. The substrate producers do their best to produce  quality substrate at low cost. Apart from other methods, this can be  achieved by employing biologically degradable wastes used as the  resource material component of the substrate. Mushroom growing is  a significant tool for the restoration, replenishment and remediation  of Earth’s overburdened ecosphere. One of the rational methods of  waste utilization involves locally available wastes. The present study  aims to find out the yield of mushroom grown on locally available  waste for free and to conserve our environment by recycling wastes.

 

Keywords: Biodegradable, environment, mushroom, remediation.

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