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ASIAN JOURNAL OF
SCIENCE AND TECHNOLOGY
ISSN: 0976-3376

Asian Journal of Science and Technology

Vol. 5, Issue 8, pp. 497-500, August, 2014

RESEARCH ARTICLE
INVESTIGATION ON THE NUTRITIONAL VALUE OF EDIBLE MUSHROOMS VIZ., AURICULARIA
POLYTRICHA AND PLEUROTUS OSTREATUS
*Usha, S. and Suguna, V.
Department of Botany, Kunthavai Naacchiyaar Government Arts College for women, Thanjavur, Tamil Nadu, India

ARTICLE INFO

ABSTRACT

Article History:

Nutrition is the main living reason for all societies of the world. Food supply should be both an
economic and ecological subject. Health and nutrition involve balanced and sufficient functional food
components. In the present study edible mushrooms viz., Auricularia polytricha and Pleurotus
ostreatus were taken and their nutritional values in terms of protein, carbohydrate, lipid, fat, crude fibre,
moisture, and ash content were assessed. Mushrooms were rich in protein (33.3% to 36%), fibre content
(17.85% to 22.35%) and contained a lower amount of lipid (3.8% to 4.37%) in Pleurotus ostreatus and
Auricularia polytricha respectively. The carbohydrate content ranged from (28.5% to 44.7%). The
results revealed that mushrooms had rich sources of protein and fibre and low amount of fat (2.46% to
3.40%). The moisture content of mushrooms ranged from 90.6% to 93.3% and the ash content was
5.2% to 7.93% respectively.

Received 13th May, 2014

Received in revised form
30th June, 2014
Accepted 21st July, 2014
Published online 31st August, 2014

Key words:
Auricularia polytricha,
Pleurotus ostreatus,
Protein, Carbohydrate,
Lipid, Fat, Fibre.

Copyright 2014 Usha, S. and Suguna, V. This is an open access article distributed under the Creative Commons Attribution License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

INTRODUCTION
Mushrooms are the fleshy spore-bearing fruiting bodies of
fungi, typically produced above ground on soil or on its food
source (substrate) based on standard morphology, the word
mushroom was mostly used to describe those fungi that have
a stem (stipe), a cap (pileus), and gills (lamellae) or pores on
the underside of the cap e.g. (Basidiomcota and
Agaricomycetes). However, it generally refers to a variety of
gilled fungi, with or without stems. Mushrooms are also
described as macro-fungi with a distinctive fruiting body
which can be either epigeous or hypogeous and large enough
to be seen with the naked eyes and to be picked by hand. Only
fruiting body of the mushroom can be seen whereas the rest of
the mushroom remains underground as mycelium. Mushrooms
have a great nutritional value since they are quite rich in
protein with an important content of essential amino acids,
fiber and poor in fat. Edible mushroom also have significant
content of vitamins (B1, B2, B12, C, D and E) (Heleno et al.,
2010; Mattila et al., 2001). Total mushrooms on the earth are
estimated to be 140,000 species in which 10% (14,000
approximately) are known. Assuming that the proportion of
useful mushrooms among the undiscovered and unexamined
mushrooms will be only 5% implies that there are 7,000 yet
undiscovered species, which if discovered will be provided
with the possible benefit to mankind (Hawksworth, 2001).
*Corresponding author: Usha, S.
Department of Botany, Kunthavai Naacchiyaar Government Arts
College for women, Thanjavur

Out of approximately 14,000 known species, 2,000 are safe for

human consumption and about 650 of these possess medicinal
properties (Rai et al., 2005).
Many genera of mushroom are edible and are rich in essential
nutrients such as carbohydrates, proteins, vitamins, minerals,
fat, fiber and various amino acids (Okwulehie 2004).
Mushrooms are not only source of nutrients but also have been
reported as therapeutic foods, useful in preventing diseases
such as hypertension, hypercholesterolemia and cancer (Bobek
1999). Auricularia polytricha, belonging to Heterobasidiae of
basidiomycetes is the fifth most important species of
mushroom in the world frequently consumed as food and in
traditional medicine (Chang and Miles, 2004). Pleurotus
species, commonly known as oyster mushrooms are edible
fungi cultivated worldwide especially in South east Asia,
India, Europe, and Africa. The oyster mushroom (Pleurotus
ostreatus) is an edible mushroom having excellent flavor and
taste. Mushrooms are the source of extra ordinary power and
virility and are used in the preparation of many continental
dishes and have medicinal properties like anticancerous,
anticholesteral, antitumorous (Sharma & Madan 1993). Edible
micro fungi received worldwide attention for their nutritional
values such as protein, carbohydrate, and antioxidant
compounds such as ascorbic acid, carotene, and
tocopherol (Chang et al., 2007; Duru & Mercan, 2007;
Jagadish, et al., 2009; Jayakumar et al., 2009; Tsai et al.,
2009; Wong & Chye 2009). A number of factors usually
influence the nutritional composition of mushrooms. These
factors include growing site, type of substrate, mushroom type,

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developmental stages and part of the fungal samples analyzed

(Sanmee et al., 2003; Diez and Alvarez 2001). The aim of this
investigation was to analyze the nutritional values of
Auricularia polytricha (Wood ear mushroom) and Pleurotus
ostreatus (Oyster mushroom).

MATERIALS AND METHODS

Sample Preparation
Mushroom were first washed thoroughly to free from mud and
other extraneous materials, dried on blotting paper, cut into
pieces and dried at 60oC. The mushrooms selected are
normally harvested for consumption without division into
pileus and stipe. Therefore, the entire mushroom were dried,
ground to a fine power and stored under vacuum for further
analysis.
Moisture content (Raghuramalu et al., 2003)
The fresh and oven dried weight (80oC for 48 hours) of
mushroom was recorded and moisture content was determined
by the following equation:

Dry matter content

This was taken as the final weight obtained after the sample
have been dried in the oven at 80oC for 48 hours.
Ash content ((Raghuramalu et al., 2003)
The powered mushroom sample was ashed in a muffle furnace
in previously ignited and cooled crucible of known weight at
550oC for 6 hours. Fairly cooled crucibles were put in
desiccators and weight. The ash content was calculated as
following.

Total carbohydrate (Dubois et al., 1956)

One gram of the powered mushroom sample was extracted
with 10ml of 80% ethyl alcohol by using soxhlet extractor for
6 hours. The crude extract was diluted to 50ml with 80% ethyl
alcohol. The quantity of ethanol soluble sugar in the extract
was determined using phenol sulphuric acid method.
Protein content (Lowrys et al., 1951)
Five gram of grinded mushroom was taken with 50ml of 0.1N
NaOH and boiled for 30 minutes. The solution was cooled in
room temperature and centrifuged at 1000rpm. The
supernatant was collected and total protein was measured
according to the Lowrys method.

Lipid (Folch et al., 1957)

Five gram of grinded mushroom was suspended in 50ml of
Chloroform: Methanol (2:1) mixture then mixed thoroughly
and let stand for 3 days. The solution was filtrated and
centrifuged at 1000rpm by a centrifuge. Then it was taken in a
pre-weighted bottle and this upper layer of methanol was
evaporated by heating. The dried extracts were weighed and
the total lipids were estimated by subtracting the initial from
the final weight. The amount of the total lipid was estimated
from the difference in weight.
Crude Fat (Horowitz et al., 1984)
Crude fat was determined using soxhlet extraction apparatus
was taken and petroleum ether (boiling point equals 40 -60oC)
was added to two gram finely ground mushroom sample and
placed in the extraction apparatus. Extraction was carried out
for 16 hours after which the ether was evaporated to dryness.
The amount of fat was obtained from the difference between
the initial and the final weight.
Crude Fibre (Maynard 1970).
Moisture and fat free sample two gram was taken and treated
with 0.255N sulphuric acid and 0.313N sodium hydroxide and
washed with ethanol and ether, boiled for 30 minutes and filter
through muslin cloth again and with 25ml of the boiling 1.25%
sulphuric acid, 50ml of water and 25ml alcohol. Remove the
residue and transfer to ashing dish (preweighed dish W1) and
dry the residue for 2 hours at 1302oC, cool the dish in a
desiccators and weight (W2) in an analytical balance. The
crucible was heated in a muffle furnace at 600oC for 6 hours,
cooled and weighted again (W3). The difference in the weights
(W1, W2, and W3) represents the weight of crude fiber
(Maynard, A J 1970).

RESULTS AND DISCUSSION

The results of the nutritional analysis of the mushroom
samples were presented in Table-1. The moisture content of
Auricularia polytricha and Pleurotus ostreatus was ranged
from 90.6% to 93.3% and dry matter was 9.4% to 6.7%
respectively. Gbolagade et al. (2006) reported that in
Auricularia polytricha moisture content 97.1% and dry matter
2.9%. Johnsy et al. (2011) was observed that the moisture
content of collected mushroom samples (Pleurotus roseus,
Pleurotus ostreatus, Pleurotus sajor caju, Termitomyces
microcarpus, Termitomyces heimii, Auricularia auricular,
Volvariella volvacea, Lentinus squarrosulus, Lentinus
tuberegium and Grifola frondosa) ranged from 87.13% to
95.17%. The fresh mushrooms contained about 90% moisture
and 10% dry matter and dry mushrooms contained about 90%
dry matter and 10% moisture (Ragunathan and Swaminathan
2003 and Chang et al., 1981). Edible mushrooms are highly
valued as a good source of carbohydrates and their contents
usually ranged from 40.6% to 53.3% of dry weight (Khanna et
al., 1992 and Ragunathan et al., 1996). A considerable
proportion of the carbohydrate compounds occur in the form

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of polysaccharides with particles of the different size. Fungal

polysaccharides are represented by glycogen and such
indigestible forms as dietary fibre, cellulose, chitin, mannans
and glucans (Grochowski 1990, Manzi and Pizzoferrato 2000,
Pizzoferrato et al., 2000, Manzi et al., 2001), which are
important in the proper functioning of the alimentary tract. In
the present study the carbohydrate content of Auricularia
polytricha was 28.5% and in Pleurotus ostreatus 44.7%. Hung
and Nhi (2012) had reported that total carbohydrate content of
dry weight basic in Pleurotus ostreatus was 61.3%, 52.5% in
Volvariella volvacea, 65.1% in Lentinula edodes respectively.
Johnsy et al., (2011) had indicated that the carbohydrate
content of Auricularia auricula was 33.23%, and in Pleurotus
ostreatus was 43.4% respectively.
In the present study the protein content in Auricularia
polytricha was 36% and in Pleurotus ostreatus 33.3%
respectively. Protein content of mushroom was reported to
vary according to genetic structure of species and physical and
chemical differences in growing medium (Ragunathan and
Swaminathan 2003: Sanmee et al., 2003 and Murugkar and
Subbulakshmi 2005). The protein content of mushroom is
known to be highly variable due to strain of some species,
tissue type and stage development, substrate and method
analysis. Mushroom protein is generally higher than those of
green vegetables and oranges (Jonathan 2002 and Chan 1981).
Hung and Nhi (2012) indicated that protein content of
Volvariella volvacea was 36.5%, Pleurotus ostreatus was
28.6%, Lentinus edodes was 26.3%, Genoderma lucidum was
13.3% and Auricularia polytricha was 7.2% respectively.
Pushpa and Purushothama (2010) reported that the protein
content of Calocybe indica was 21.60%, Agaricus bisporus
was 41.06%, Pleurotus florida was 27.83%, Rassula delica
26.25% respectively.
The ash content in the present study revealed that in
Auricularia polytricha and Pleurotus ostreatus investigated
ranged from 5.2% to 7.93% respectively. Similar observation
was made by Gbolagade et al. (2006) reported that the ash
content of Auricularia polytricha was 5.2% respectively.
Johnsy et al., (2011) reported the result also revealed that the
specimens have good percentage of ash on dry weight basis
with the high value (8.7%) of ash content found in Lentinus sp
and Auricularia sp. The crude lipid content in Auricularia
polytricha and Pleurotus ostreatus mushrooms was 4.37% and
3.8% in the present study. Generally, fresh mushrooms contain
a relatively high amount of fibre which may be responsible for
its relatively high amount of ash (Cheung 1998). In the present
study crude fibre content in these mushrooms was 17.85% to
22.35% respectively. Khan et al. (2008) reported the fibre
content in some edible mushrooms range from Pleurotus
sajor-caju was 26.2%, Pleurotus ostreatus was 27%,
Pleurotus florida was 26.8%, Pleurotus cystidiosus was
25.5%, and in Pleurotus geestaranus was 26.3 respectively.
The fairly high level of fibre in the mushroom was a desirable
characteristic since fibre plays an important role in human diet.
In general, mushrooms had rich sources of protein and fibre
and had low amount of fat. In the present study the fat content
was 3.40% in Auricularia polytricha and 2.46% in Pleurotus
ostreatus. This high protein and low fat characteristics of the
edible mushrooms has been previously reported by Aletor
1995; Diez and Alvarez 2001 and Longvah and
Deosthale1998.

Table 1. Nutritional analysis of fruit bodies of mushrooms

Auricularia polytricha and Pleurotus ostreatus
S.no
1
2
2
3
4
5
6
7

Parameters
Moisture (%)
Dry matter (%)
Carbohydrate (%)
Protein (%)
Ash (%)
Fat (%)
Lipid (%)
Crude fibre (%)

Auricularia
polytricha
90.6
9.4
28.5
36
5.2
3.40
4.37
22.35

Pleurotus
ostreatus
93.3
6.7
44.7
33.3
7.93
2.46
3.8
17.85

Conclusion
In the present study Auricularia polytricha and Pleurotus
ostreatus mushrooms have high carbohydrate, protein and
fibre content and low fat content. The ash content was less
than other foods of plant and animal origin. The protein, fibre,
carbohydrate, ash and fat content in mushrooms make them a
much sought after ideal vegetable for diabetic, cancer and
cardiac patients. The current environmental issues of global
warming and climate change would adversely affect the
regeneration and growth pattern of the delicate fungi which
requires a specific micro-climate. These nutrients contents
made mushroom as a low energy, healthy food stuff and these
mushrooms may also be used as protein supplementary diet.

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