INFLUENCE OF DRYING ON THE ANTINUTRITIONAL CONTENTS AND ANTIOXIDANT CAPACITIES OF OYSTER MUSHROOMS (Pleurotussajur-caju)

• V. N. Enujiugha

  Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

  Author

This study was conducted to determine theantinutritional contents and antioxidant activities of fresh and dried species of Oyster Mushrooms Pleurotussajur-caju. The antioxidant capacity were investigated using Ferricreducing/antioxidant power (FRAP) assay, 2,2'-azino-bis(3-ethylbenzothiazoline6-sulphonic acid (ABTS) and 2, 2-diphenyl-1-pycryl-hydrazyl (DPPH) free radical scavenging assays were used to investigate the antioxidant capacity. The antinutritional compositions were all below level considered harmful and the drying process bring about reduction in the antinutritional compositions of mushroom samples.With drying process there was decrease in the antioxidant content. Generally, processing reduced the antinutrients, antioxidant of the mushroom samples. INTRODUCTION Methods of data collection Mushrooms has been found to be of important from nutritive, medicinal as well as the economic point of view. There are various varieties however, the edibility, ease of cultivation, nutritional values and the medicinal potential of oyster mushroom makes there highly significant when compared to other mushroom species. The high potassium and low sodium content of the mushroom makes them an ideal diet in the therapeutic treatment of hypertension and heart patients. Cultivation of the mushroom Cultivation of the mushroom was carried out using Pleurotussajurcajuspawn, saw-dust and wheat grain.The spawn was used to inoculate sterilized mixtures of saw-dust and wheat grain it remained in the inoculating chamber for a period of 5 weeks for the mushroom to grow. Figure 1 shows theflow-chart for mushroom production. Mixing (80kg moistened sawdust, 20 kg rice bran, 200g CaCo3 100g CaSo4 and water) Mushrooms have high moisture content of about 8590% (Khan, 2010) which makes them highly perishable. After harvest their shelf life is only about 2 to 5 days depending on the varietyand the problem of seasonal availability makes there cultivation and drying essential to solve these problems. This study is focusing on determining the antinutritional and the antioxidant composition of the mushroom Pleurotussajurcajuspecie and the effect of drying on these parameters. Filling (Mixed Substrate) Stacking Heating Cooling Inoculation MATERIALS AND METHODS Spawn running Sources of Materials The Spawns of Pleurotussajur-cajuwere obtained from the Federal Institute for Industrial Research Oshodi; (FIIRO) in Lagos, Nigeria and were dully identified by Botanists in FIIRO and Nigerian Institute of Horticultural Research and Training, Ibadan, Nigeria (NIHORT) Fruiting / Cropping Wetting Harvesting Fresh mushroom Fig. 1: Flow Chart of the substrate production/Cultivation of Oyster Mushroom Species (Pleurotus sajur caju) Source: Bello et al., (2017a) 49

1. V. N. Enujiugha, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

   Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

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