Physiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the Amazon

Detalhes bibliográficos
Autor(a) principal: Sales-campos, Ceci
Data de Publicação: 2011
Outros Autores: Araújo, Lídia Medina, Minhoni, Marli Teixeira de Almeida, Andrade, Meire Cristina Nogueira de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional do INPA
Texto Completo: https://repositorio.inpa.gov.br/handle/1/16206
Resumo: The objective of the present work was to evaluate the nutritional composition of mushrooms produced in alternative substrates in agricultural and agro-industrial residues from the Amazon. C, N, pH, moisture, soluble solids, protein, lipids, total fibers, ashes, carbohydrates and energy were determined. Substrates were formulated from Simarouba amara Aubl. and Ochroma piramidale Cav. ex. Lam. Sawdust and from Bactris gasipaes Kunth and Saccharum officinarum stipe. Results showed that the nutritional composition of P. ostreatus varied according to the cultivation substrate and that it can be considered important food due to its nutritional characteristics such as: high protein content; metabolizable carbohydrates and fiber; and low lipids and calories contents.
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spelling Sales-campos, CeciAraújo, Lídia MedinaMinhoni, Marli Teixeira de AlmeidaAndrade, Meire Cristina Nogueira de2020-05-31T18:05:42Z2020-05-31T18:05:42Z2011https://repositorio.inpa.gov.br/handle/1/1620610.1590/S0101-20612011000200027The objective of the present work was to evaluate the nutritional composition of mushrooms produced in alternative substrates in agricultural and agro-industrial residues from the Amazon. C, N, pH, moisture, soluble solids, protein, lipids, total fibers, ashes, carbohydrates and energy were determined. Substrates were formulated from Simarouba amara Aubl. and Ochroma piramidale Cav. ex. Lam. Sawdust and from Bactris gasipaes Kunth and Saccharum officinarum stipe. Results showed that the nutritional composition of P. ostreatus varied according to the cultivation substrate and that it can be considered important food due to its nutritional characteristics such as: high protein content; metabolizable carbohydrates and fiber; and low lipids and calories contents.Volume 31, Número 2, Pags. 456-461Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessBactris GasipaesBasidiomycotaOchromaPleurotus OstreatusSaccharum OfficinarumSimarouba AmaraSimaroubaceaePhysiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the AmazonAnálise físico-química e composição centecimal do cogumelo Pleurotus ostreatus cultivado em resíduos da Amazôniainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleCiência e Tecnologia de Alimentosporreponame:Repositório Institucional do INPAinstname:Instituto Nacional de Pesquisas da Amazônia (INPA)instacron:INPAORIGINALartigo-inpa.pdfartigo-inpa.pdfapplication/pdf568588https://repositorio.inpa.gov.br/bitstream/1/16206/1/artigo-inpa.pdf424678fc1e05fbc238c3d50c9bd042abMD511/162062020-07-14 11:33:27.202oai:repositorio:1/16206Repositório de PublicaçõesPUBhttps://repositorio.inpa.gov.br/oai/requestopendoar:2020-07-14T15:33:27Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA)false
dc.title.en.fl_str_mv Physiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the Amazon
dc.title.alternative.pt_BR.fl_str_mv Análise físico-química e composição centecimal do cogumelo Pleurotus ostreatus cultivado em resíduos da Amazônia
title Physiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the Amazon
spellingShingle Physiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the Amazon
Sales-campos, Ceci
Bactris Gasipaes
Basidiomycota
Ochroma
Pleurotus Ostreatus
Saccharum Officinarum
Simarouba Amara
Simaroubaceae
title_short Physiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the Amazon
title_full Physiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the Amazon
title_fullStr Physiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the Amazon
title_full_unstemmed Physiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the Amazon
title_sort Physiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the Amazon
author Sales-campos, Ceci
author_facet Sales-campos, Ceci
Araújo, Lídia Medina
Minhoni, Marli Teixeira de Almeida
Andrade, Meire Cristina Nogueira de
author_role author
author2 Araújo, Lídia Medina
Minhoni, Marli Teixeira de Almeida
Andrade, Meire Cristina Nogueira de
author2_role author
author
author
dc.contributor.author.fl_str_mv Sales-campos, Ceci
Araújo, Lídia Medina
Minhoni, Marli Teixeira de Almeida
Andrade, Meire Cristina Nogueira de
dc.subject.eng.fl_str_mv Bactris Gasipaes
Basidiomycota
Ochroma
Pleurotus Ostreatus
Saccharum Officinarum
Simarouba Amara
Simaroubaceae
topic Bactris Gasipaes
Basidiomycota
Ochroma
Pleurotus Ostreatus
Saccharum Officinarum
Simarouba Amara
Simaroubaceae
description The objective of the present work was to evaluate the nutritional composition of mushrooms produced in alternative substrates in agricultural and agro-industrial residues from the Amazon. C, N, pH, moisture, soluble solids, protein, lipids, total fibers, ashes, carbohydrates and energy were determined. Substrates were formulated from Simarouba amara Aubl. and Ochroma piramidale Cav. ex. Lam. Sawdust and from Bactris gasipaes Kunth and Saccharum officinarum stipe. Results showed that the nutritional composition of P. ostreatus varied according to the cultivation substrate and that it can be considered important food due to its nutritional characteristics such as: high protein content; metabolizable carbohydrates and fiber; and low lipids and calories contents.
publishDate 2011
dc.date.issued.fl_str_mv 2011
dc.date.accessioned.fl_str_mv 2020-05-31T18:05:42Z
dc.date.available.fl_str_mv 2020-05-31T18:05:42Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://repositorio.inpa.gov.br/handle/1/16206
dc.identifier.doi.none.fl_str_mv 10.1590/S0101-20612011000200027
url https://repositorio.inpa.gov.br/handle/1/16206
identifier_str_mv 10.1590/S0101-20612011000200027
dc.language.iso.fl_str_mv por
language por
dc.relation.ispartof.pt_BR.fl_str_mv Volume 31, Número 2, Pags. 456-461
dc.rights.driver.fl_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:Repositório Institucional do INPA
instname:Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron:INPA
instname_str Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron_str INPA
institution INPA
reponame_str Repositório Institucional do INPA
collection Repositório Institucional do INPA
bitstream.url.fl_str_mv https://repositorio.inpa.gov.br/bitstream/1/16206/1/artigo-inpa.pdf
bitstream.checksum.fl_str_mv 424678fc1e05fbc238c3d50c9bd042ab
bitstream.checksumAlgorithm.fl_str_mv MD5
repository.name.fl_str_mv Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA)
repository.mail.fl_str_mv
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