Proximate analysis on four edible mushrooms ADEDAYO, MAJEKODUNMI RACHEL

Proximate study was conducted on four edible mushrooms commonly found in farmlands in West Yagba Local Government Areas of Kogi state of Nigeria to ascertain their nutritional composition. The specimens identified as Lentinus subnudus, Chlorophyllum molybditis, Marasmus species and Pleurotus tuberregium were analysed for protein, carbohydrate, fibre and ash ( minerals) content. The result shows that protein level ranged from 3.25mg/g in Lentinus subnudus to 10.88mg/g in Chlorophyllum molybditis, the carbohydrate level ranged from 1.92mg/g in Marasmus species to 3.48mg/g in Pleurotus tuberregium while the ash content is between 85% to 90% and the p H tends toward neutrality in all the specimen. The high fibre content make them a good source of roughages while their low acidity and alkalinity confirms their edibility and the fact that they are not likely to contain poisonous substances which may make them toxic to human and animals after consumption. Their commercial production will be of multiple advantages to the nation. @JASEM Mushrooms are the fruit bodies of macroscopic, filamentous and epigeal fungi made up of hyphae which form interwoven web of tissue known as mycelium in the substrate upon which the fungus feeds; most often their mycelia are buried in the soil around the root of trees, beneath leaf litters, in the tissue of a tree trunk or in other nourishing substrate (Ramsbottom; (1989), Wilkinson and Buezaeki; 1982). Mushrooms belong to the class basidomycetes in the order Agaricales whose fleshy fruit bodies and hymenia are borne on gills. Their fruit bodies are ephemeral structures whereas their mycelia, living on dead organic matters in the soil may last for years. The fruit bodies are commonly called mushroom or toadstool. Ordinarily the edible species are called mushrooms while the poisonous species are referred to as toadstools. Morphologically, the two groups are indistinguishable but often differing in chemical composition. Mushrooms are of great economic importance to man and their occurrence dated back to the time of the early man. The word “mykes”from which mycology is derived actually meant mushroom to the ancient Greek and thus, etymologically, mycology is the study of mushrooms (Alexopoulus and Mims; 1979).In Nigeria edible mushrooms are highly priced, not only as food but also in traditional medicine(Oso, 1977a). Mushroom appears in traditional Yoruba art work in form of drawings on their” tie and dye” (adire) material of their traditional costume (Adenle, 1985) and mushroom also feature in Yoruba folklore and mythology (Oso, 1977b). Several authors like Fasidi and Kadiri, (1990a and 1993), Zoberi, (1972 and 1973), Kadiri, (1991), Oso, (1975) and Nicholson, (1989) have shown in their various works that edible mushrooms are rich in ascorbic acid, amino acids, protein, minerals, glycogen, sugar and that protein is their most abundant nutrient, and also mushrooms are sought for because of their toughness, meaty taste, desirable flavour and medicinal value. Mushrooms are considered to be healthy food because of their high and qualitatively good protein content, low fat and cholesterol content, minerals and vitamins. Mushrooms are one of the few natural sources of vitamin D, which is essential for healthy bones and teeth. Mushrooms are also a good source of the B vitamins, riboflavin (B2), niacin (B3) and pantothenic acid (B5). These vitamins help break down proteins, fats and carbohydrates so they can be used for energy. Mushrooms can be an important source of B-vitamins for people who don’t eat meat (Duyff, 2006, USDA, 2006 and USFDA, 1999). This work is therefore aimed at screening some species of mushroom commonly found in abundance in Egbe, Yagba West Local Government Area of Kogi state for their protein, carbohydrate, fibre and ash content. MATERIALS AND METHODS Collection of Specimens: specimen were collected from four different locations very early in the morning from farmlands in Egbe, Yagba West L.G.A. of Kogi State. The specimens were carefully uprooted by lifting them up holding the stipe gently but firmly very close to the rhizomorph thus carrying some soil along with it .This is to avoid damaging the tissues of the mushrooms. Each specimen was carefully labelled before transporting them to town. Preservation of Specimens: the specimens were air dried for 14 days and stored in transparent polythene bags that are loosely tightened to allow for proper aeration of specimens. Each of the specimens was properly labelled. Identification of Specimen: the specimens were sent to Prof. Fasidi and Prof. Kadiri of College of Nature Studies, University of Agriculture, Abeokuta in Ogun State for identification. The four specimens used were identified by them as; specimen A, Lentinus subnudus locally known as Olu oba, specimen B, Chlorophyllum molybditis locally known as Ese ediye, specimen C, Marasmus species, locally known as Wowo and specimen D,Pleurotus tuber-regium locally known as Olumoyi. Nutritional Analysis: The samples were subjected to various nutritional analyses as follows;