Nutrition Value and Phytochemical Determination of Oyster Mushroom (Pleurotus spp.)

Abstract

Oyster mushrooms, the common name for the species pleurotus ostreatus, are one of the most common types of an edible cultivated mushroom in the world that are necessary for a body health. The data obtained, from this research clearly show that cultivated Pleurotus spp. on Zea mays waste gave high level phytochemical compounds, carbohydrates, soluble proteins and amino acids indicating that Zea mays have been given mushroom more quality and more rich from these compounds than the other two wastes tested. It was observed that during this study, ethanolic extract from mycelia and fresh fruiting bodies have higher phytochemical contents than filtrate from liquid medium for all five Pleurotus spp. cultivated on the three agro- wastes.

Keywords

• Bioactive compounds
• Antioxidants
• Flavonoids
• Phenolic Compounds

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