Open AccessEvaluation of Nutraceutical Properties of Pleurotus ostreatus (Jacq.) P. Kumm (Pleurotaceae)
Author(s) -
Gideon Olarewaju Okunlola,
Samson Akintayo Akinyemi,
Mahboob Adekilekun Jimoh,
Ezekiel Dare Olowolaju,
Y.O. Ajao
Publication year - 2021
Publication title -
journal of applied science and environmental management
Language(s) - English
Resource type - Journals
eISSN - 2659-1499
pISSN - 2659-1502
DOI - 10.4314/jasem.v25i4.25
Subject(s) - pleurotus ostreatus , food science , chemistry , nutraceutical , proximate , mushroom , ascorbic acid , composition (language) , philosophy , linguistics
Recently, consumption of mushroom is on the increase in many developing countries. They serve as food supplements in diets of the people. The present study was conducted to evaluate nutraceutical properties of the oyster mushroom (Pleurotus ostreatus), a widely cultivated mushroom in Nigeria. Properties such as proximate composition, mineral ions and antioxidants contents were analyzed using standard methods. P. ostreatus was found to contain high percentage of crude fibre, moisture content, carbohydrates, crude fat, total ash, crude protein and oil matter. Percentage of mineral ion such as sodium, calcium, potassium, magnesium, phosphorus, iron, copper and zinc were found to be lower in value. Antioxidants such as flavonoid, phenol, lycopene, β Carotene and ascorbic acid in P. ostreatus were found to be high in value. Overall, the percentage content of minerals in P. ostreatus was less than 1%, proximate composition was 33.64% and antioxidants was 66.16%. This showed that P. ostreatus had a high content of antioxidants, moderate amount of proximate composition and low amount of minerals. As P. ostreatus contains low calorific value and very high content of antioxidants, dietary fibres and minerals, it can therefore be said to be potentially good for medicinal purposes especially among the vegetarian consumers