Article citationsMore >>

Ogungbenle, H.N., A.A. Oshodi and M.O. Oladimeji. Effect of Salts on the functional properties of benniseed seed flour. Int. J. Food Nutr., 53: 5-14, 2002.

has been cited by the following article:

Article

Effect of Different Salt Concentrations on Protein Solubility of Mushroom Varieties Obtained in Akure, Nigeria

1Department of Chemistry, Federal University of Technology, Minna, Niger State, Nigeria


American Journal of Food and Nutrition. 2014, Vol. 2 No. 1, 7-10
DOI: 10.12691/ajfn-2-1-2
Copyright © 2014 Science and Education Publishing

Cite this paper:
Muhammed Muhammed Ndamitso, Francis Olawale Abulude. Effect of Different Salt Concentrations on Protein Solubility of Mushroom Varieties Obtained in Akure, Nigeria. American Journal of Food and Nutrition. 2014; 2(1):7-10. doi: 10.12691/ajfn-2-1-2.

Correspondence to: Francis  Olawale Abulude, Department of Chemistry, Federal University of Technology, Minna, Niger State, Nigeria. Email: sedinst@yahoo.com

Abstract

The aim of this work is to determine the effect of some salts on the protein solubility of mushrooms found in Akure, Southwest of Nigeria. Standard methods were employed for the task and the results were subjected to statistical analysis. The results obtained compared favourably with other studies. From the results, it was observed that NaCl had the best protein solubility from 9.05 ± 2.00 to 56.31 ± 2.70% and significantly differed from one another at p > 0.05. It is recommended that in food formulations, different concentrations of NaCl should be harnessed.

Keywords