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Research Article Open access CC BY 4.0

Nutrient Profile and Phytochemical Analysis of Commercially Cultivated Oyster Mushroom in Calabar, South-South Nigeria

U. O. Edet, R. U. B. Ebana, C. A. Etok, V. O. Udoidiong

Advances in Research · pp. 1–6 · Published 23 May 2016

10.9734/AIR/2016/26196

Abstract

The nutrient profile and phytochemical screening of commercially sold edible mushroom in Calabar Metropolis were investigated. The proximate composition revealed the presence of all the different classes of food except ether extract (fat). The oyster mushroom was made of 91.00% moisture and this was the highest followed by protein and carbohydrate with 31.93% and 35.07%, respectively. Mineral analysis showed that nitrogen was the most abundant mineral followed by potassium with values of 5.11% and 0.72% respectively. Vitamin analysis revealed the presence of vitamins A, B, C and E with B being the most abundant while the least abundant vitamin was A. Phytochemical screening of ethanolic and aqueous extracts showed the presence of secondary metabolites such as alkaloid, glycosides, saponin, tannin, flavonoid, reducing compound, polyphenol, but not phlobatannin, anthraquinone and hydroxymethyl anthraquninone. Saponin, polyphenol and reducing compound on quantification were much higher than the rest of the bases with values 4.02, 3.16 and 4.59%, respectively.

Oyster mushroom phytochemicals proximate and vitamins

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