Nutritional and functional properties of protein concentrate from two edible mushrooms

Mushrooms (Pleurotus florida and Pleurotus sajor-caju) protein concentrates were prepared using the iso-electric precipitate method. Nutritional and functional properties of the concentrates were evaluated. P-florida had moisture content of 12.17%, which is higher than 10.51% obtained for P-sajor-caju. Significant differences existed in the protein content of mushrooms concentrates estimated by kjedahl method. P-florida and P-sajor-caju had estimated protein concentration of 38.33% and 54.55% respectively based on nitrogen content. The ash and crude fibre content were higher in P-florida. The fat content of the concentrates were less than 1%. Carbohydrate contents of P-florida and P-sajor-caju were 40.96 % and 30.14% respectively. Water absorption capacity in P-florida and P-sajor-caju were 3.09g/g and 3.39g/g respectively, while oil absorption capacity was within the range of 2.16g/g-1.49g/g of P-florida and P-sajor-caju. The loose bulk density varies as 0.30g/ml in p-florida and 0.44g/ml in p-sajor-caju. The bulk density ranged between 0.37g/ml in P-florida and 0.61g/ml in P-sajor-caju. It could be recommended that edible mushroom may be used as thickener and flavor enhancer in some food production.