PROXIMATE AND MINERAL ANALYSIS OF MOST WIDELY USED MUSHROOM CULTIVATED IN CHATTOGRAM AND DEVELOPED MUSHROOM BISCUITS

Abstract

Mushroom is a rich source of nutrients and widely consumed in Asian countries. Biscuits can be easily fortified with Mushroom rich flour to provide convenient foods, in order to supplement protein in the diet. The research study was conducted to evaluate proximate and mineral analysis of most widely used mushroom cultivated in Chattogram and developed mushroom biscuits. The mushroom varieties (Pleurotus ostreatus, Pleurotus sajor-caju, Agaricus bitorquis, Ganoderma lucidum) were collected and dried, then taken to the laboratory for proximate and mineral analysis by following standard assay methods. Results demonstrated that the moisture, total solids, protein, fat, carbohydrate, fiber, ash and energy content of different types of mushrooms were ranged from 53.10to 90.10 %, 9.90 to 47.00 %, 3.23 to 19.70 %, 0.47 to 4.20 %, 4.21 to13.02 %, 0.51 to 3.90 %, 1.28 to 6.18 and 34.78 to 172.37 (Kcal/100g) respectively. The highest value of sodium, phosphorus and copper content was found in Agaricus bitorquis. Magnesium content was found the highest in Pleurotus ostreatus. Potassium, calcium, chloride, iron and zinc content was found the highest in Ganoderma lucidum. In mushroom biscuits, the moisture, ash, protein, fat, fiber, carbohydrate and energy value were ranged from 4.03 to 3.89 %, 3.47 to 4.11 %, 12.15 to 13.43 %, 5.43 to 5.83 %, 4.71 to 5.09 %, 67.03 to 70.35 % and 374.15 to 378.87 (Kcal/100g) respectively. From the sensory and microbiological point of view, mushrooms biscuits exhibited a significant acceptability and stability. Mushroom and mushroom based products are valuable food source of some human needs, able to meet day-to-day nutritional requirements as a food and help the economy of the country.