NUTRITIONAL QUALITY OF FRESH AND CANNED CALOCYBE INDICA P&C

The nutritional value of mushrooms is attributed to their high content of essential amino acids, vitamins, and minerals as well as their low lipid content. The essential, nonessential and conditional amino acids profile of raw and canned Calocybe indica was investigated in this study. Standard method of analyses was used to carry out amino acids profile of the samples. Results were expressed as mean values and standard deviation of two (2) determinations. Quality of the amino acids were calculated using proposed standard formulas. Data were analysed using one-way analyses of variance (ANOVA) using Statistical Package for Social Sciences (SPSS) version 20.0 software 2011 to test the level of significance (p < 0.05). The results revealed that essential amino-acids; isoleucine, leucine, lysine, methionine, valine, phenylalanine, histidine, threonine and tryptophan varies from 4.43-7.54 g/100g, 7.22-10.32 g/100g, 5.04-7.30 g/100g, 1.65-2.50 g/100g, 5.23-6.45 g/100g, 6.12-8.65 g/100g, 2.15-4.30 g/100g, 4.66-6.30 and 1.21-2.50 g/100g respectively while non-essential amino acids; cystine, arginine, alanine, aspartic, glutamic, glycine,  proline, serine and tyrosine varies from 1.19-2.35g/100g, 6.36-8.45 g/100g, 2.45 – 4.50 g/100g, 10.21-13.50 g/100g, 16.98-25.25 g/100g, 2.03-3.05 g/100g, 3.83-5.20 g/100g, 6.16-8.70 g/100g and 6.33-8.25 g/100g respectively. The result reveal significant increase in the amino acids profile with increase in storage period. The observed fluctuations in these parameters may be ascribed to the impact of the storage duration. The outcomes demonstrated that the mushrooms under investigation were abundant in vital amino acids, which is consistent with the conclusions made by other researchers in literature.