CHEMICAL COMPOSITION AND PROCESSING POTENTIAL OF OYSTER MUSHROOM, PLEUROTUS OSTREATUS
ZAKI, S., EL-KATTAN, M., HUSSEIN, W., KHALED, A. (1993). CHEMICAL COMPOSITION AND PROCESSING POTENTIAL OF OYSTER MUSHROOM, PLEUROTUS OSTREATUS. EKB Journal Management System, 71(3), 621-632. doi: 10.21608/ejar.1993.462463
SHAMA A. ZAKI; MOSTAFA H. EL-KATTAN; WAFAA A. HUSSEIN; AMAL M. KHALED. "CHEMICAL COMPOSITION AND PROCESSING POTENTIAL OF OYSTER MUSHROOM, PLEUROTUS OSTREATUS". EKB Journal Management System, 71, 3, 1993, 621-632. doi: 10.21608/ejar.1993.462463
ZAKI, S., EL-KATTAN, M., HUSSEIN, W., KHALED, A. (1993). 'CHEMICAL COMPOSITION AND PROCESSING POTENTIAL OF OYSTER MUSHROOM, PLEUROTUS OSTREATUS', EKB Journal Management System, 71(3), pp. 621-632. doi: 10.21608/ejar.1993.462463
ZAKI, S., EL-KATTAN, M., HUSSEIN, W., KHALED, A. CHEMICAL COMPOSITION AND PROCESSING POTENTIAL OF OYSTER MUSHROOM, PLEUROTUS OSTREATUS. EKB Journal Management System, 1993; 71(3): 621-632. doi: 10.21608/ejar.1993.462463

CHEMICAL COMPOSITION AND PROCESSING POTENTIAL OF OYSTER MUSHROOM, PLEUROTUS OSTREATUS

Egyptian Journal of Agricultural Research
Volume 71, Issue 3, September 1993, Pages 621-632    PDF (2.68 M)
Document Type: Original Article
DOI: 10.21608/ejar.1993.462463
Authors
SHAMA A. ZAKI1; MOSTAFA H. EL-KATTAN2; WAFAA A. HUSSEIN1; AMAL M. KHALED2
1Faculty of Agriculture, Cairo University, Giza, Egypt
2Soils and Water Research Institute, Agricultural Research Centre, Giza, Egypt
Abstract
The fruiting bodies of three strains of P. ostreatus, grown on rice straw, were subjected to chemical analysis. Trials to increase their shelf life was investigated by freezing, drying or canning. Fruiting bodies con­tained (on dry basis) 8.8-9.9% digestible protein, 64.3-66.3 % total sol­uble carbohydrates, 12.0% fiber, 5.0 % ash and 5.0% fat. Chemical composition of mushrooms was slightly changed according to the pro­cessing method and/or additives for processing. Off-flavour was demon­estrated in the unbianched and frozen mushroom. Both sun-drying with­out steam blanching and canning in either cream or butter sauces show reasonable potentialities for the industrial development of P. ostreatus mushroom products.
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