Nutritional and Functional Properties of Mushroom (Agaricus bisporus & Pleurotus ostreatus) and Their Blends with Maize Flour

Jackson R.M. Ishara^{1, 2,} , Daniel N. Sila¹, Glaston M. Kenji¹ and Ariel K. Buzera^{1, 2}

¹Department of Food Science & Technology, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000-00100, Nairobi, Kenya

²Faculty of Agriculture and environmental sciences, Université Evangélique en Afrique (UEA), P.O. Box 3323-Bukavu/Democratic Republic of Congo

Cite this paper:
Jackson R.M. Ishara, Daniel N. Sila, Glaston M. Kenji and Ariel K. Buzera. Nutritional and Functional Properties of Mushroom (Agaricus bisporus & Pleurotus ostreatus) and Their Blends with Maize Flour. American Journal of Food Science and Technology. 2018; 6(1):33-41. doi: 10.12691/ajfst-6-1-6

Abstract

Protein-Energy Malnutrition (PEM) and micronutrient deficiencies are currently the most important nutritional problem in most countries. The use of mushroom flours is limited due to limited knowledge about their functional and their interactions. Nutritional and functional properties of mushroom (Agaricus bisporus and Pleurotus ostreatus) flours and their blends with maize flour were investigated using standard analytical techniques and Pearson correlations. In this study, maize flour was replaced with mushroom flours at different levels; a control sample (0%), 10%, 20%, 30%, 40% and 50% of mushroom flour. Protein content of maize flour increased with increased mushroom flour content from 6.9% to 15.87 % (A. bisporus) up to 19.32% (P. ostreatus). The mineral content increased from 2.84 – 8.74mg/100g and 3.13 – 5.41 mg/100g for iron and zinc in the composite flours. A significant increase in fiber (0.53-5.89%) and Ash (1.33-6.59%) was observed. Fat, moisture, carbohydrates and energy did not increase. It was observed a positive significant linear effect (p≤0.05) in the composite flours on foaming capacity, foam stability, fat absorption capacity, water retention capacity, water absorption capacity, solubility index and swelling capacity and a negative linear effect on compact density, bulk density and syneresis was found. Gelation capacity, emulsifying activity and emulsions stability of the maize flour in blend were not affected with adding P. ostreatus, while a slight decrease was observed with adding A. bisporus. These results suggested that these nutrient rich mushroom flours under investigation could serve as useful protein supplements and food fortification.

Keywords:
food fortification mushroom maize flour nutritional and functional properties

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