Nutritional value of a dietary supplement of Moringa oleifera and Pleurotus ostreatus

Moringa oleifera and Pleurotus ostreatus are widely used as food or food supplements. They are demonstrated to have many beneficial effects on nutritional status and human health. The aim of the present study was to evaluate the nutritional value of M. oleifera and P. ostreatus mixture in specific proportions. The mushroom species was cultivated at the Mushroom Biotechnology Laboratory and M. oleifera at the botanical garden of the University Cheikh Anta Diop de Dakar, Senegal. The compost of P. ostreatus culture was corn and straw peanut. Mixtures of different proportion powders of M. oleifera and P.ostreatus were used for investigations. Results showed that the product contain 35.08% crude proteins, 14.28% carbohydrates, 22.71% fat, 20.96% fibers and 6.98% of total ash. The energy was 401.79 kcal for 100 g of dry matter. Among minerals, potassium (1566.83 mg/100 g) are the most abundant mineral element followed by phosphorus (318.55 mg/100 g), calcium (284.33 mg/100 g) and magnesium (253.14 mg/100 g); the less abundant was copper with 0.53 mg/100 g. This study shows that the used proportion of M. oleifera leaves and P. ostreatus powders mixture could be a good source of minerals, proteins and carbohydrates. Key words: Moringa oleifera, Pleurotus ostreatus, dietary supplement.