MC

Current Trends in Science and Technology

an Open Access Publication ISSN: 0976-9730 | 0976-9498

Biotechnology

Amino Acids and Vitamins Determination of Laboratory Cultivated and Wild Mushrooms (Agaricus bisporus) with other Protein Sources

Gberikon, G.M
Department of Microbiology, University of Agriculture Makurdi, Benue State
Golmwen, S.A
Biology Department, College of Education Gindiri, Plateau State Nigeria
Aernan. P.T.
Department of Microbiology, University of Agriculture Makurdi, Benue State
Online First: February 15, 2019
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Abstract

Amino acids and vitamins determination of laboratory cultivated and wild mushrooms with other protein sources were investigated to ascertain their contents in edible mushrooms. Mushrooms seeds (spores) were purchased at Wedotatory Kuru, Jos South. Samples of wild mushrooms were collected from Gindiri and Maijuju forest in Jos, Plateau state. Samples were packaged in sterile polythene bags and were transported to the Laboratory, Veterinary Research Institute, VOM. Wheat straw, paddy straw and cotton waste were used as substrate at different combinations. Spores were inoculated under standard procedure. Method of identification of edible mushrooms was the cluster analysis using Unweight Pair of Group Method. Amino acids composition and vitamins were analyzed using standard methods. Results showed that essential and non-essential amino acids values were low in both mushrooms as compared to beans, meat and eggs analyzed. Levels of glutamic acids in conditional amino acids were significant p<0.05 in both mushrooms and other sources analyzed. Vitamin A was highest in both mushrooms as compared to beef and beans. Vitamin B12 and vitamin E were more in cultivated and wild mushrooms than beans, beef and meat. Cultivated and wild edible mushrooms are rich in vitamins and can be used to address issues of vitamin deficiency.

  Submitted
Feb 15, 2019
Published
Feb 15, 2019
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  • Gberikon, G.M
  • Golmwen, S.A
  • Aernan. P.T.

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