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: Araujo,Lidia Medina, Minhoni,Marli Teixeira de Almeida, Andrade,Meire Cristina Nogueira de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200027
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 Physiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the Amazonedible mushroomnutritional valuemineralsproteinfiberThe 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200027Food Science and Technology v.31 n.2 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000200027info:eu-repo/semantics/openAccessSales-Campos,CeciAraujo,Lidia MedinaMinhoni,Marli Teixeira de AlmeidaAndrade,Meire Cristina Nogueira deeng2011-08-02T00:00:00Zoai:scielo:S0101-20612011000200027Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-08-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Physiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the Amazon
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
edible mushroom
nutritional value
minerals
protein
fiber
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
Araujo,Lidia Medina
Minhoni,Marli Teixeira de Almeida
Andrade,Meire Cristina Nogueira de
author_role author
author2 Araujo,Lidia 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
Araujo,Lidia Medina
Minhoni,Marli Teixeira de Almeida
Andrade,Meire Cristina Nogueira de
dc.subject.por.fl_str_mv edible mushroom
nutritional value
minerals
protein
fiber
topic edible mushroom
nutritional value
minerals
protein
fiber
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.none.fl_str_mv 2011-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200027
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200027
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000200027
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.31 n.2 2011
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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