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

Muhammed Muhammed Ndamitso¹ and Francis Olawale Abulude^1,

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

Cite this paper:
Muhammed Muhammed Ndamitso and 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

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:
food formulations fungi biotechnology salt concentrations functional properties

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