In vitro cultivation technology and nutritional status of milky mushroom (Calocybe indica)

The present study was conducted to evaluate the in vitro cultivation technology, proximate composition, mineral content and spectrum analysis of edible milky mushroom of Calocybe indica. Moisture, crude protein, carbohydrate, dietary fibre, total lipids, ash, ether extract, pH, nitrogen and carbon c...

Full description

Saved in:
Bibliographic Details
Published in:African journal of biotechnology 2014-09, Vol.13 (38), p.3901-3906
Main Authors: Chelladurai, G., Mohan, Raj J., Sasi, rakha Mani M.
Format: Article
Language:English
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The present study was conducted to evaluate the in vitro cultivation technology, proximate composition, mineral content and spectrum analysis of edible milky mushroom of Calocybe indica. Moisture, crude protein, carbohydrate, dietary fibre, total lipids, ash, ether extract, pH, nitrogen and carbon content in mushrooms were analysed. The results were found to be in 89, 14.9, 5.36, 8.02, 4.6, 7.05, 3.15, 5.4, 3.57 and 33.60% mg/100 g, respectively. The values of copper, manganese, zinc, iron, calcium, phosphorous, potassium and sodium content in mushrooms were found to be 0.44, 0.36, 0.05, 0.13, 0.51, 0.38, 1.35, 1.35 and 0.21 mg/100 g, respectively. Fourier transform infrared spectroscopy (FT-IR) spectrum of the mushroom indicated the presence of OH, COOH and NO sub(2) functional groups. The ultra-violet (UV) absorption showed at 294 nm with a shoulder at 321 and 379 nm indicating the presence of aromatic nature of the compounds. Data of this study suggests that mushrooms are rich in nutritional value.
ISSN:1684-5315
1684-5315
DOI:10.5897/AJB2014.13941