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Chemical composition and toxic trace element composition of some Nigerian edible wild mushrooms
Author(s) -
Falade Olumuyiwa S.,
Adepoju Oluwatoyin O.,
Owoyomi Olanrewaja,
Adewusi Steve R.
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01375.x
Subject(s) - composition (language) , tannin , methionine , chemistry , food science , trypsin inhibitor , trace element , chemical composition , tryptophan , amino acid , trypsin , biochemistry , enzyme , organic chemistry , philosophy , linguistics
Summary Two essential amino acids (methionine and tryptophan); anti‐nutritional factors (tannin and trypsin inhibitor) and toxic elements (Pb, Cd, Ni, As, Hg and Cr) were determined spectrophotometrically from five edible wild mushrooms. The tryptophan content was between 1.00 and 1.82 g (100 g) −1 but methionine was low at 0.26–1.38 g (100 g) −1 . Tannin content was high (30.3–40.0 mg g −1 ) but trypsin inhibitor was low (22.0–39.5 TIU g −1 ). Trace elements analysis reviled Pb (0.34–5.06 mg kg −1 ) to be the highest of all the trace elements. Cd was (0.06–1.70 mg kg −1 ), Ni (0.26–2.08 mg kg −1 ), As (0.17–0.92 mg kg −1 ), Hg (0.01–0.05 mg kg −1 ) and Cr (0.04–0.22 mg kg −1 ). These mushrooms are nutritious but must be well processed to eliminate or at least reduce the levels of tannin and Pb to improve their nutritional values.