World Journal of
Pharmaceutical and Life Sciences

NUTRITIONAL PRIFILE AND MINERAL COMPOSITION OF TWO EDIBLE MUSHROOM VARITIES CONSUMED AND CULTIVATED IN BANGLADESH

Debendra Nath Roy*, A. K. Azad, Farzana Sultana, A.S.M.Anisuzzaman and Proma Khondkar

ABSTRACT

In this study we have evaluated the nutritional analysis and mineral content of two varieties of mushroom species included oyster (Pleurotus ostreatus) and Reshii (Ganoderma lucidum). The mushroom varieties were harvested and dried, then taken to the laboratory for proximate and mineral analysis by standard assay methods. For both mushrooms the nutritional composition was analyzed namely pH, moisture content, crude fibre, ash, water soluble protein, total lipid, total soluble sugar, reducing sugar, non-reducing sugar and starch content. However; ten mineral elements were analyzed: potassium, calcium, magnesium, sodium, phosphorus, sulfur, cupper, iron, manganese and zinc having no significance difference in values of both mushroom species. Based on the result these mushrooms have high nutrient potentials hence it will serve as a good means of reducing the incidence and high prevalence of malnutrition in Bangladesh since it is a cheap food source that is within the reach of the poor.

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