Mycochemical and Proximate Composition of Selected Mushrooms in Lapai, Niger State. Nigeria

Abstract

In recent times mushrooms assumed greater importance in the diet of both rural and urban population because they are delicacies. However, most of mushrooms consumed were hunted from the wild without knowing their mycochemical composition. This practice is often associated with some degree of negativity and fatality. This study therefore investigated myco-chemical, proximate composition, minerals and vitamins content present in three selected and identified mushrooms namely; Macrolepiota procera ,Pleurotus roseus and Cantherelle cibarius collected from the wild in Lapai, Niger State, Nigeria. The samples were sundried and ground into powdered form and sieved. Mycochemical, proximate composition, minerals and vitamins analyses were carried out. The results revealed the presence of alkaloid, flavonoid and saponin in all the three samples The results on the proximate composition of the three mushrooms sampled revealed that carbohydrate content was significantly (P< 0.05) the highest in composition. It was 30.50% in M. procera, 28.8% in P. roseus and 29.2% in C. cibarius. Crude protein obtained were 9.8%, 11.43% and 10.2% in M. procera, P. roseus and C. cibarius respectively. However, the mineral composition analysis showed that the three samples were very rich in potassium and sodium but, poor in cobalt. The samples were also rich in vitamin A. Macrolepiota procera has the highest percentage moisture content (18.01%) which was significantly different (P<0.05) from others. Ash content and crude fibre of the three mushrooms were significantly different (p<0.05). The fat content was generally low with M. procera having (11.50%).Pleurotus roseus (13.65%) and C. cibarius (12.10%). M. procera has the highest potassium content of (6.80mg/l) while C. cibarius was lowest (5.40 mg/l). These mushrooms hold tremendous potentials in contributing to the protein, vitamin and mineral element needs of the people. Therefore, their commercial production and consumption especially those on low fat dietary food should be encouraged and their use as raw materials to the pharmaceutical industries is recommended.