Proximate composition and nutritional value of three edible mushrooms ectomycorrhizal (Russula mustelina, Russula Delica and Russula Lepida) from Côte d’Ivoire according to the maturity stages
1 Laboratory of Biocatalysis and Bioprocesses, Faculty of Science and Food Technology, University Nangui Abrogoua (Abidjan, Ivory Coast), 02 BP 801 Abidjan 02, Ivory Coast.
2 Department of Biochemistry, Faculty of Biological Sciences, Péléforo Gon Coulibaly University (Korhogo, Ivory Coast) BP 1328, Korhogo, Ivory Coast.
* Corresponding author
Research Article
World Journal of Advanced Research and Reviews, 2019, 02(03), 021–030.
Article DOI: 10.30574/wjarr.2019.2.3.0040
Publication history:
Received on 05 July 2018; revised on 30 July 2019; accepted on 31 July 2019
Abstract:
In Côte d’Ivoire, wild edible mushrooms harvested have a wide cultural acceptance and are a traditionally important nutritious food. However, there is no scientific data to define the appropriate stage to harvest these mushrooms for better nutritional needs. The present work aims to study the variation of chemical composition during mushrooms development. Thus, in this study, the proximate composition, mineral element profile and amino acid profile of three edible mushrooms ectomycorrhizal (Russula mustelina, Russula Delica and Russula Lepida) from Côte d’Ivoire were harvested at 3 different stages of maturity (immature, mature and post-mature) and investigated. The results showed a significant increase in Proteins, Ash, Crude fibers, Lipids and Energy values up to the stage post-mature, excepted carbohydrate contents which were high for all the species at immature stage; ash and reducing sugar were high at mature stage. Then they decrease with maturation. Mineral analysis of all species indicated the mushrooms were specifically rich in potassium, phosphorus and calcium at stage mature. They were found to be the most abundant mineral present in all specie in spite of their decrease during maturation. The mushrooms contained 17 amino acids among with the presence of all essential amino acids at immature stage. Also, these mushrooms could be considered a potential health food and may be of use to the food industry as a source of ingredients with high nutritional value at mature and post-mature stages.
Keywords:
Wild mushrooms; Nutritional value; Mineral composition; Amino acid composition; Stage of maturity
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