Open AccessNutritional values of different strains of mushrooms (Agaricus bisporus)
Author(s) -
J. Bakowski,
Ryszard Kosson,
Marcin Horbowicz
Publication year - 2013
Publication title -
acta agrobotanica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.4
H-Index - 9
eISSN - 2300-357X
pISSN - 0065-0951
DOI - 10.5586/aa.1986.010
Subject(s) - agaricus bisporus , pileus , food science , mushroom , strain (injury) , dry matter , chemistry , composition (language) , chemical composition , nitrogen , trehalose , botany , biology , biochemistry , linguistics , philosophy , organic chemistry , anatomy
The nutritional values and chemical composition of different strains of the mushroom (Agaricus bisporus) were studied. The study covered four strains cultivated in Poland: OCNOS-1, Somycel-11 , Somycel-92, and Somycel-653. The samples were analyzed for dry matter, vitamin C, nitrates, nitrites, total nitrogen and crude protein (N × 4.38), amino acid composition, soluble carbohydrates composition, and minerals content. Besides, whiteness values were determined by Hunter's method. All determinations were made on two of fruit-bodies of two sizes: 25-40 mm in pileus diameter (small) and 40-50 mm in pileus diameter (large). A significantly higher dry matter content was found in strain 1 in comparison with strain 92. The lowest value of total nitrogen was detected for strain 92 and the highest for strain 653. From among the four analyzed strains, strain 92 contained the highest amount of essential amino acids. Trehalose content was significantly lower in strain 11 in comparison with other strains both in small and large fruit-body