Food Value and Safety Status of Raw (Unfermented) and Fermented Higher Basidiomycetes, Lenzites quercina (L) P. Karsten
2018
Clement Olusola Ogidi, The Federal University of Technology, Akure, Nigeria | Victor Olusegun Oyetayo, The Federal University of Technology, Akure, Nigeria | Bamidele Juliet Akinyele, The Federal University of Technology, Akure, Nigeria | Camilo Amaro De Carvalho, Universidade Federal de Vicosa, Vicosa, Minas Gerais, Brazil | Maria Catarina Megumi Kasuya, Universidade Federal de Vicosa, Vicosa, Minas Gerais, Brazil
Food value and safety of a wild macrofungus, Lenzites quercina were investigated. The proximate and mineral composition of raw and fermented L. quercina were assessed using standard methods. Brine shrimp lethality bioassay was adopted for assessment of the toxicological property of the extracts obtained from raw and fermented L. quercina. The result of proximate composition revealed higher protein content (26.15%) in fermented L. quercina, while the value of carbohydrate (38.3%), crude fibre (27.6%), and ash contents (6.5%) were higher (P less than 0.05) in raw L. quercina when compared to fermented L. quercina. The macro and micro elements in the raw and fermented L. quercina were in decreasing order of Ca greater than K greater than Zn greater than Fe greater than Na greater than Mg greater than Pb greater than Cu with values ranging from 4.04 mg/g to 721.6 mg/g. The amino acids in raw and fermented L. quercina ranged from 0.05 mg/g to 23.78 mg/g, while the fatty acids ranged from 0.11% to 38.5%. The mortality rate of the Artemia salina against the extracts was from 8.0% to 38.0% with lethal dose at 50% of population within 49.11 and 250.50 꺷g/mL. The results from this study revealed that L. quercina possesses essential amino acids, fatty acids, and substantial micro elements, which may be useful in the formulation of functional foods and nutraceuticals.
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