Browsing by Author "Rachel Nambafu, Judith Waudo and Hudson Nyambaka"

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    Proteins and Mineral Content of Cultivated Oyster Mushrooms Grown in Kenya
    (Chemical Science International Journal, 2022-10-01) Rachel Nambafu, Judith Waudo and Hudson Nyambaka
    Mushrooms are a good source of proteins, vitamins and minerals, and are low in fat and sugars. The various varieties have shown to contain 25 -50% protein and 8 – 12% minerals, with various photochemical compounds. The objective of the study was to assess the proximate composition, mainly crude proteins and trace elements in four varieties (Pleorotus ostreatus (PO), Pleorotus sajor caju (PS), Pleorotus pulmonaries (PP), Pleorotus cintropiletus (PC)) of dried oyster mushrooms. The crude protein compositions of the mushrooms ranged from 35.05% in (PC) to 36.86% in (PO). Mineral composition in the four mushrooms was potassium 54.85 – 73.03 mg/kg, sodium 23.51 – 26.89mg/kg, manganese 0.611 - 0.69 mg/kg, cobalt 1.13 - 1.19 mg/kg, lead 0.95 - 1.24 mg/kg, cadmium 0.17 - 0.18 mg/kg, zinc 0.48 - 0.66 mg/kg, nickel 1.85 - 2.19 mg/kg, chromium 1.33 - 1.64 mg/kg, copper 0.17 - 0.35 mg/kg, iron 1.17 - 1.91 mg/kg, calcium 0.82 - 3.59 mg/kg and magnesium 1.55 - 2.28 mg/kg. The oyster mushrooms varieties grown in Kenya are rich in proteins and minerals.