Determining the basic composition and total phenolic compounds of Pleurotus sajor-caju cultivated in three different substrates by solid state bioprocess
DOI:
https://doi.org/10.20873/jbb.uft.cemaf.v3n2.pazKeywords:
Pleurotus sajor - caju, nutritional composition, oyster mushroom, phenolic compounds, grape bagasse, apple pomaceAbstract
Oyster mushrooms (Pleurotus sajor-caju) were grown in grape bagasse, apple pomace or bean straw. Samples were taken for each one of the substrates and analyzed for moisture, ash, carbohydrate, crude fat, crude fiber, crude protein content and total phenolic compounds. The substrate affected all the parameter content and mainly the total phenolic compounds. In general, the nutritional aspects of mushrooms produced using grape bagasse tended to be better. Changes in the total phenolic compound content of the fruit could be explained by the biosorption capacity from substrate. It was possible to confirm that composition depends on cultivation substrate.
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