Nutritional Analysis and Evaluation for Industrial Cultivated Pleurotus eryngii By-products

LI Yi-bin; YANG Yi-long; CHEN Jun-chen; SHEN Heng-sheng; LAI Pu-fu

doi:10.19303/j.issn.1008-0384.2014.09.016

Volume 29 Issue 9

Sep. 2014

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LI Yi-bin, YANG Yi-long, CHEN Jun-chen, SHEN Heng-sheng, LAI Pu-fu. Nutritional Analysis and Evaluation for Industrial Cultivated Pleurotus eryngii By-products[J]. Fujian Journal of Agricultural Sciences, 2014, 29(9): 904-908. doi: 10.19303/j.issn.1008-0384.2014.09.016

Citation:

LI Yi-bin, YANG Yi-long, CHEN Jun-chen, SHEN Heng-sheng, LAI Pu-fu. Nutritional Analysis and Evaluation for Industrial Cultivated Pleurotus eryngii By-products[J]. Fujian Journal of Agricultural Sciences, 2014, 29(9): 904-908. doi: 10.19303/j.issn.1008-0384.2014.09.016

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Nutritional Analysis and Evaluation for Industrial Cultivated Pleurotus eryngii By-products

doi: 10.19303/j.issn.1008-0384.2014.09.016

Research Institute of Agri-Engineering Technology,Fujian Academy of Agricultural Sciences/Agricultural Products Processing Technology Research Centre,Fujian Academy of Agricultural Sciences/National R & D Centre of Edible Fungi Processing

Received Date: 2014-06-10
Publish Date: 2014-09-18

Abstract

Abstract

Industrial cultivated Pleurotus eryngii by-products were analyzed in contents of major nutrients, and estimated particularly in its protein value with non-biological evaluations.The results showed that, compared with commodity P.Eryngii mushrooms, the cultivated P.eryngii by-products contained similar nutrients in amount of ash, crude fat, crude polysaccharide, Ca, Fe, Zn and Se but higher in its crude protein than in the commodity mushrooms for 20.69%.The P.eryngii by-product contained 17 amino acids in total amino acids and total essential amino acids for 16.38g·hg-1 and 6.16g·hg-1, respectively.By indices of chemical score (CS) , amino acid score (AAS) and ratio coefficient of amino acid (RCAA) , the first limiting amino acid of P.eryngii by-product was determined in sulfur amino acids (methionine and cystine) , and higher in lysine and threonine than in other amino acids.The results suggested the optimal application in use of the by-products as the complementary of grains food.Comparatively, the indices of essential amino acid index (EAAI) , biological value (BV) and score of ratio coefficient of amino acid (SRCAA) were slightly lower in P.eryngii by-product than in commodity mushrooms, while nutritional index (NI) was slightly higher in P.Eryngii by-product than in commodity mushrooms but was similar with it of shiitake mushroom.The nutritional information indicated that Pleurotus eryngii by-product had great potential for further development in use.
- Pleurotus eryngii,
- by product,
- nutrients,
- protein,
- nutritional value

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References(12)

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