2009, Volume 15 No. 2

ARTICLE 12

Proximate Composition and Functional Properties of Mushroom Flours from Ganoderma spp., Omphalotus olearius (DC.) Sing. and Hebeloma mesophaeum (Pers.) Quél. Used in Nasarawa State, Nigeria

Aremu MO^1, Basu SK², Gyar SD³, Goyal A⁴, Bhowmik PK⁵ & Datta Banik S⁶*
¹ Department of Chemistry, Nasarawa State University, PMB 1022 Keffi, Nigeria
² Department of Biological Sciences, University of Lethbridge, 4401 University Drive Lethbridge, AB Canada
³ Department of Biological Sciences Nasarawa State University, PMB 1022 Keffi, Nigeria
⁴ Sustainable Production System, Lethbridge Research Centre, Agriculture and Agri-Food Canada Lethbridge, AB Canada
⁵ Bioproducts and Bioprocesses, Lethbridge Research Centre, Agriculture and Agri-Food Canada Lethbridge, AB Canada
⁶ Department of Anthropology, Vidyasagar University, Midnapore, West Bengal, India

ABSTRACT
The proximate composition and functional properties of three edible mushroom (Ganoderma spp., Omphalotus olearius (DC.) Sing. and Hebeloma mesophaeum (Pers.) Quél.) flours used in Nasarawa state, Nigaria were investigated using standard analytical techniques. The samples contained crude protein in the range of 18.5% in Omphalotus olearius to 21.5% in Ganoderma spp. Crude fat varied with values ranging from 6.9% in Ganoderma spp. to 8.7% in Omphalotus olearius. Other proximate composition values were in the following ranges: moisture content 10.0 - 11.1%, ash 7.3 - 8.3%, crude fibre 2.8 - 3.5% and carbohydrate (by difference) 50.3 - 50.9%. The range values of functional properties were: foaming capacity 101.8 - 131.5%, foaming stability 51.0 - 54.0%, water absorption capacity 260.0 – 390.0%, oil absorption capacity 450 - 480%, oil emulsion capacity 57.3 - 61.0mLg- 1, least gelation concentration 12.0 - 14.0% and bulk density 230.0 - 410.0gmL-1. The results showed that these nutrient rich mushroom flours under investigation may prove useful in the formulation of different food products where foaming, emulsification, retention of flavour and palatability as well as gel formation are required.

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