Abstract: Experiments were carried out to find out the chemical composition of eleven species of edible mushrooms reported from the Forests of Azad Kashmir. The results obtained were used to compare with those of some commonly known edible mushrooms. Some lesser known edible mushrooms identified in Azad Kashmir Such as Amanita ceciliae, Volvariella bommbycina, Collybia dryophila, C. ellipsoidia, Flammulina velutipes, Laccaria globosia, Marasmiellus najmii, Marasmius oreades, Oudemansiella radicata, Russula aeruginea and R. chamaeleontina were analyzed for their chemical constituents including total dietary fiber, crude protein, fat, ash, moisture and carbohydrate. Despite the differences in the chemical composition of mushroom samples, when compared to the common edible mushroom Lentinius edodes (shiitake), the overall nutritional values of the mushrooms were good.
Introduction
Mushrooms are good source of quality protein, minerals and vitamins (Wahid et al., 1988). It is a saprophytic plant which can easily be grown on agricultural waste materials (Zafar, 1986). Mushrooms have been relished as a delicacy for centuries because of their subtle flavor (Priestly, 1984), nice aroma and physical taste appeal (Bhatti et al., 1989). They have medicinal (Bukhari, 1375 A.H.) and ritual use (Ramzan, 1982). People of Pakistan are suffering from malnutrition especially diets are deficient in protein. During last decades, efforts have been made to increase the production of mushrooms by many governmental agencies and in the private sector.
Stewart (1924) collected mushrooms from Kashmir at an elevation varying from nine to twelve thousand feet. Khan (1962) described some wild mushrooms in Kashmir. Gardezi (1998) collected and reported three new Species of mushrooms from Forests of Azad Kashmir. These species were identified by following the Alexopoulos and Mims (1979) and Courtenay and Burdsall (1982). These three Specimens were later on identified as edible. Edible mushrooms contain high level of dietary fiber, Substantial amount of protein, vitamins and minerals but are low in fat. They also have various health benefits such as antioxidative, antitumour and hypercholesterolemic effects (Wong and Cheung, 2001). Therefore, edible mushrooms are regarded as an ideal health food. Our objective was to investigate the chemical composition in some novel edible mushrooms in order to evaluate their nutritional values. The results obtained were used to compare with those of some commonly known edible mushrooms. Some lesser known edible mushrooms identified in Azad Kashmir Such as Amanita ceciliae, Volvariella bommbycina, Collybia dryophila, C. ellipsoidia, Flammulina velutipes, Laccaria globosia, Marasmiellus najmii, Marasmius oreades, Oudemansiella radicata, Russula aeruginea and R. chamaeleontina were analyzed for their chemical constituents including total dietary fiber, crude protein, fat, ash, moisture, carbohydrate and compared with one of the most important mushroom Lentinius edodes, commonly called shiitake. This flavorful mushroom is mainstay in the Japanese diet and is highly regarded for its nutritional and healthful qualities. Infact, shiitake ranks second in the world in total yearly mushroom production. The proteins in shiitake are composed of 18 types of amino acids and researchers have found over 30 enzymes in shiitake. Nutritional analysis of this mushroom shows 15% moisture, 15-18% protein, 1-2% fat, 65-75% carbohydrate, 7-14% fiber and 5-7% ash (Anonymous, 2002).
Materials and Methods
Proximate analysis
Proximate analysis for moisture, crude protein, crude fat, crude fiber and
ash was performed in accordance with the official Methods of Analysis of the
Association of Official Analytical Chemist (AOAC, 1984) from the mycelium of
mushrooms. Percentage of total carbohydrates was determined by subtracting the
sum percentage of moisture, crude protein, crude fat and ash from one hundred.
All the calculations were carried out on dry weight basis of mushrooms.
Results and Discussion
The present investigation was to find out the chemical composition in some novel edible mushrooms in order to evaluate their nutritional values. The results obtained were used to compare with those of some commonly known edible mushrooms. Some lesser known edible mushrooms identified in Azad Kashmir Such as Amanita ceciliae, Volvariella bommbycina, Collybia dryophila, C. ellipsoidia, Flammulina velutipes, Laccaria globosia, Marasmiellus najmii, Marasmius oreades, Oudemansiella radicata , Russula aeruginea and R.chamaeleontina were analyzed for their chemical constituents including total dietary fiber, crude protein, fat, ash, moisture and carbohydrate.
Crude protein
The total protein in eleven samples of mushrooms varied from 15.65 to 30.56%
as shown in Table 1. The protein contents of the mushrooms
were Amanita ceciliae (15.65%), Volvariella bommbycina (30.56%),
Collybia dryophila (24.92%), C. ellipsoidia (17.28%), Flammulina
velutipes (25.32%), Laccaria globosia (21.18%), Marasmiellus najmii
(19.88%), Marasmius oreades (20.21%), Oudemansiella radicata
(20.23%), Russula aeruginea (23.58%) and R.chamaeleontina (22.21%).
Amanita ceciliae had the lowest 15.65% protein while, Volvariella
bommbycina had the highest 30.56% protein. The protein content of these
mushrooms was reported highest among vegetables.
Crude fiber
The total fiber in eleven samples of mushrooms varied from 5.44 to 17.93%
as shown in Table 1.
| Table 1: | Proximate analysis of mushrooms of Azad Kashmir (Percentage gx100-1g) |
The fiber contents of the mushrooms were Amanita ceciliae (5.44 %), Volvariella bommbycina (10.24%), Collybia dryophila (12.49%), C. ellipsoidia (7.54%), Flammulina velutipes (11.90%), Laccaria globosia (11.74%), Marasmiellus najmii (14.43%), Marasmius oreades (12.90%), Oudemansiella radicata (17.93%), Russula aeruginea (17.85 %) and R.chamaeleontina (14.14 %). Amanita ceciliae had the lowest (5.44 %) fiber while, Oudemansiella radicata had the highest fiber (17.93%).
Moisture
The moisture in eleven samples of mushrooms varied from 10.17 to 20.17%
as shown in Table 1. The moisture contents of the mushrooms
were Amanita ceciliae (10.27%), Volvariella bommbycina (20.17%),
Collybia dryophila (10.92%), C. ellipsoidia (10.92%), Flammulina
velutipes (13.45%), Laccaria globosia (13.29%), Marasmiellus najmii
(19.23%), Marasmius oreades (11.83%), Oudemansiella radicata (11.15%),
Russula aeruginea (10.17%) and R.chamaeleontina (10.99%). Russula
aeruginea (10.17%) had the lowest while; Volvariella bombycina (20.17%)
had the highest moisture. Collybia dryophila and C. ellipsoidia
contained the same amount of water 10.92%.
Ash
The quantity of ash in different mushrooms varied from 5.99 to 20.38 % as
shown in Table 1. The quantity of ash in the mushrooms was
Amanita ceciliae (18.97%), Volvariella bommbycina (13.14%), Collybia
dryophila (12.42%), C. ellipsoidia (5.99%), Flammulina velutipes
(8.17%), Laccaria globosia (7.62%), Marasmiellus najmii (20.23%),
Marasmius oreades (20.38%), Oudemansiella radicata (14.57%), Russula
aeruginea (17.01%) and R.chamaeleontina (13.95%). C. ellipsoidia
(5.99%) had the lowest while; Marasmius oreades (20.38%) had the highest
amount of ash.
Crude fat
The quantity of fat was reported very less i.e. from 0.05 to 2.66% in different
mushrooms as shown in Table 1. The fat content of the samples
was Amanita ceciliae (1.54%), Volvariella bommbycina (1.11%),
Collybia dryophila (1.25%), C. ellipsoidia (2.66%), Flammulina
velutipes (1.95%), Laccaria globosia (1.29%), Marasmiellus najmii
(0.20%), Marasmius oreades (0.07%), Oudemansiella radicata (1.74%),
Russula aeruginea (2.66%) and R.chamaeleontina (0.05%). R.
chamaeleontina had the lowest (0.05%) fat while, C. ellipsoidiae
and Russsula aeruginea had the highest (2.66%) crude fat.
Carbohydrate
The carbohydrate content of these mushrooms raged from 24.78 to 55.61% as
shown in Table 1. The amount of carbohydrate in these mushrooms
was Amanita ceciliae (48.13%), Volvariella bommbycina (24.78%),
Collybia dryophila (38%), C. ellipsoidia (55.61%), Flammulina
velutipes (39.21%), Laccaria globosia (44.88%), Marasmiellus najmii
(26.03%), Marasmius oreades (34.61%), Oudemansiella radicata (34.38%),
Russula aeruginea (28.73%) and R.chamaeleontina (38.66%). Volvariella
bommbycina had the lowest (24.78%) while; C. ellipsoidia had the
highest (55.61%) carbohydrate.
The proximate analysis showed a difference in the chemical composition of mushrooms. Despite the differences in the chemical composition of mushroom samples when compared to the common edible mushroom Lentinius edodes (shiitake), the overall nutritional values of the mushrooms were good. These mushrooms should be surely incorporated into our diets to play an important role in overall health and well-being.