Nutritional Analysis of Cultivated Mushrooms in Bangladesh - Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus florida and Calocybe indica

Abstract

Mushroom cultivation has been started recently in Bangladesh. Awareness of the nutritional and medicinal importance of mushrooms is not extensive. In this study, the nutritional values of dietary mushrooms- Pleurotus ostreatus, Pleurotus sajorcaju, Pleurotus florida and Calocybe indica that are very popular among the cultivated mushrooms in Bangladesh have been determined. These mushrooms were rich in proteins (20~25%) and fibers (13~24% in dry samples) and contained a lower amount of lipid (4 to 5%). The carbohydrate contents ranged from 37 to 48% (on the basis of dry weight). These were also rich in mineral contents (total ash content is 8~13%). The pileus and gills were protein and lipid rich and stripe was carbohydrate and fiber-rich. The moisture content of mushrooms ranged from 86 to 87.5%. Data of this study suggest that mushrooms are rich in nutritional value.

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Mycobiology 36(4) : 228-232 (2008)
© The Korean Society of Mycology
228
Nutritional Analysis of Cultivated Mushrooms in Bangladesh - Pleurotus ostreatus,
Pleurotus sajor-caju, Pleurotus florida and Calocybe indica
Nuhu Alam
1,2, Ruhul Amin
3, Asaduzzaman Khan
4, Ismot Ara
5, Mi Ja Shim
6, Min Woong Lee
7 and Tae Soo Lee
1*
1Department of Biology, University of Incheon, Incheon-402-749, Korea
2Department of Botany, Jahangirnagar University, Savar, Dkaka-1342 Bangladesh
3National Mushroom Development and Extension Centre, Savar, Dhaka, Bangladesh
4Department of Biochemistry and Molecular Biology, Jahangirnagar University
5Department of Zoology, Jahangirnagar University
6Department of Life Science, University of Seoul, Seoul 130-743, Korea
7Department of Biology, Dongguk University, Seoul 100-715, Korea
(Received December 25, 2008. Accepted December 17, 2008)
Mushroom cultivation has been started recently in Bangladesh. Awareness of the nutritional and medicinal importance of
mushrooms is not extensive. In this study, the nutritional values of dietary mushrooms- Pleurotus ostreatus, Pleurotus sajor-
caju, Pleurotus florida and Calocybe indica that are very popular among the cultivated mushrooms in Bangladesh have been
determined. These mushrooms were rich in proteins (20~25%) and fibers (13~24% in dry samples) and contained a lower
amount of lipid (4 to 5%). The carbohydrate contents ranged from 37 to 48% (on the basis of dry weight). These were
also rich in mineral contents (total ash content is 8~13%). The pileus and gills were protein and lipid rich and stripe was
carbohydrate and fiber-rich. The moisture content of mushrooms ranged from 86 to 87.5%. Data of this study suggest that
mushrooms are rich in nutritional value.
KEYWORDS: Carbohydrate, Lipid, Minerals, Oyster and milky mushroom, Protein
Mushroom have been a widely used as food and food
supplements for millennia. It is an important food item
concerning human health, nutrition and disease preven-
tion (Chang, 1996). There is a common saying that “med-
icines and foods have a common origin” (Kaul, 2001).
Dietary mushrooms provide a wide variety of medicinal
properties and they are effective against certain life-
threatening diseases. Major medicinal properties attrib-
uted to mushrooms include anticancer, antibiotic, antiviral
activities, immunity and blood lipid lowering effects.
Pleurotus spp. are also rich in medicinal values. Pleuro-
tus florida has antioxidant and antitumor activities (Nay-
ana and Janardhanan, 2000; Manpreet et al., 2004),
Pleurotus sajor-caju has hypertensive effects through its
active ingredients which affect the renin- angiotensin sys-
tem (Chang, 1996), P. ostreatus possesses antitumor activ-
ity (Yoshioka et al., 1985) and hypoglycaemic effects in
experimentally diabetic induced rats (Chorvathova et al.,
1993). Oyster mushrooms are very effective in reducing
the total plasma cholesterol and triglyceride level (Nuhu
Alam et al., 2007) and thus reduce the chance of athero-
sclerosis and other cardiovascular and artery related disor-
ders. These medicinal properties might be due to the
presence of some important substance in dietary mush-
rooms. Mushrooms are rich in protein, minerals and vita-
mins and they contain an abundance of essential amino
acids (Sadler, 2003). Nutritional analysis of several mush-
room species of different origins had been carried out in
many laboratories in the world. But nutritional values of
locally cultivated mushrooms remain speculative. More-
over, nutritional composition is affected by many factors;
these include differences among strains, the composition
of growth substrate, the method of cultivation, stage of
harvesting, specific portion of the fruiting bodies used for
analysis (Benjamin, 1995).
Generally, people in Bangladesh are still not very aware
of nutritional and medicinal importance of mushrooms.
The history of mushroom cultivation is very recent in
Bangladesh. Only some species of mushrooms are now
cultivated in this country and among these Pleurotus
ostreatus, P. sajor-caju, P. florida and Calocybe indica are
popular and widely accepted (Ruhul Amin et al., 2007).
The aim of this investigation was to analyze the nutri-
tional values of these mushrooms cultivated in Bangladesh,
with a goal of increasing awareness of the beneficial
effects of edible mushrooms among the consumers.
Materials and Methods
This study was carried out ‘Quality Control and Quality
Assurance’ laboratory of National Mushroom Develop-
ment and Extension Centre (NAMDEC), Savar, Dhaka,
*Corresponding author<E-mail: tslee@incheon.ac.kr>

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Nutritional Analysis of Dietary Mushrooms in Bangladesh229
Bangladesh. Pleurotus ostreatus, Pleurotus sajor-caju,
Pleurotus florida and Calocybe indica mushrooms were
cultivated and harvested in the laboratory of NAMDEC.
Moisture analysis.
was weighed into a weighed moisture box (A&D com-
pany ltd. N 92; P1011656; Japan) and dried in an oven at
100~105
heating and cooling was repeated till a constant weight
was achieved.
The moisture content was calculated as following equa-
tion:
Twenty gram of fresh mushroom
oC and cooled in a dessicator. The process of
Moisture (%) = (initial weight − final weight)
× 100/weight of sample (Raghuramulu et al., 2003).
Determination of total protein.
mushroom was taken with 50 ml of 0.1 N NaOH and
boiled for 30 min. The solution was cooled in room tem-
perature and centrifuged at 1000 × g by a DSC-200T
tabletop centrifuge (Digisystem Laboratory Instruments,
Taipei, Taiwan). The supernatant was collected and total
protein content was measured according to the method of
Lowry et al. (1951). For the determination of protein con-
tent from fresh mushroom, 5 g was taken with 50 ml
phosphate buffer and homogenized with a tissue homoge-
nizer (Polytron, Lucerne, Switzerland). Five milliliter of
homogenized was taken with 50 ml of 0.1 N NaOH and
protein content was determined as mentioned above.
Five gram of grinded
Determination of total lipid.
mined by slight modified method of Folch et al. (1957).
Five gram of grinded mushroom was suspended in 50 ml
of chloroform : methanol (2 : 1 v/v) mixture then mixed
thoroughly and let stand for 3 days. The solution was fil-
trated and centrifuged at 1000 g by a table centrifuge
machine. The upper layer of methanol was removed by
Pasteur pipette and chloroform was evaporated by heat-
ing. The remaining was the crude lipid. For the determi-
nation of total lipid from fresh mushroom, 5 g was taken
with 50 ml phosphate buffer and homogenized with a tis-
sue homogenizer. Five ml of homogenized was taken with
50 ml of chloroform : methanol (2 : 1 v/v) mixture and
lipid content was determined as mentioned above.
Total lipid was deter-
Determination of crude fiber.
and fat-free sample was taken in a beaker and 200 ml of
boiling 0.255 N H2SO4 was added. The mixture was
boiled for 30 minutes keeping the volume constant by the
addition of water at frequent intervals. The mixture was
then filtered through a muslin cloth and the residue
washed with hot water till free from acid. The material
was then transferred to the same beaker, and 200 ml of
boiling 0.313N NaOH added. After boiling for 30minutes
Ten grams of moisture
(keeping the volume constant as before) the mixture was
filtered through a muslin cloth and the residue washed
with hot water till free from alkali, followed by washing
with some alcohol and ether. It was then transferred to a
crucible, dried overnight at 80~100
in an electric balance (Keyi: JY-2003; China). The cruci-
ble was heated in a muffle furnace (Nebertherm: Mod-L9/
11/c6; Germany) at 600
weighed again (Wa). The difference in the weights (We-
Wa) represents the weight of crude fiber.
oC and weighed (We)
oC for 5~6 hours, cooled and
Crude fiber (g/100 g sample) = [100 − (moisture + fat)]
× (We-Wa)/Wt of sample (Raghuramulu et al., 2003).
Determination of total ash.
was weighed accurately into a crucible. The crucible was
placed on a clay pipe triangle and heated first over a low
flame till all the material was completely charred, fol-
lowed by heating in a muffle furnace for about 5~6 hours
at 600
To ensure completion of ashing, the crucible was then
heated in the muffle furnace for 1 h, cooled and weighed.
This was repeated till two consecutive weights were the
same and the ash was almost white or grayish white in
color. Then total ash was calculated as:
One gram of the sample
oC. It was then cooled in a dessicator and weighed.
Ash content (g/100 g sample) = weight of ash
×100/weight of sample taken (Raghuramulu et al., 2003).
Total carbohydrate estimation.
available carbohydrate was determined by the following
equation:
The content of the
Carbohydrate (g/100 g sample) = 100
− [(moisture + fat + protein + ash
+ crude fiber) g/100 g] (Raghuramulu et al., 2003).
Mineral analysis.
of mineral contents. Two ml of conc. HNO3 was added to
the ash and heated for 2 minutes. One drop of hydrogen
peroxide was added into the solution. The solution was
then transferred into a volumetric flask and total volume
was made 50 ml by adding deionized distilled water. This
was then used to analyze the contents of calcium (Ca),
iron (Fe), manganese (Mn), magnesium (mg), zinc (Zn),
Selenium (Se) and arsenic (As) by flame and graphite
method with atomic absorption spectrophotometer (Per-
kin Elmer: AS 80).
Total ash was taken for the analysis
Results and Discussion
Several nutritional parameters were measured for both
fresh mushrooms (Table 1) and dry mushrooms (Table 2).
The moisture contents of P. ostreatus, P. sajor-caju, P.
florida and C. indica were found about 86, 87, 87.5 and

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230Alam et al.
87.4% respectively. Hundred grams of fresh P. ostreatus
contains 3~3.8 g of proteins, 0.63~0.73 g of lipids, 3.2~
3.6 g of fiber and 5.0~5.4 g of carbohydrates. One hun-
dred grams of fresh P. sajor-caju contained 3~3.6 g of
proteins, 0.52~0.62 g of lipids, 2.8~3.1 g of fiber and 5.0~
5.3 g of carbohydrates. In case of fresh P. florida these
were as follows: 2.5~2.75 g of proteins, 0.5~0.6 g of lip-
ids, 2.9~3.1 g of fiber and 5.0~5.6 g of carbohydrates and
100 g of C. indica contained 2.6~2.9 g of proteins, 0.6~
0.7 g of lipids, 1.5~1.8 g of fiber and 6.3~7.3 g of carbo-
hydrates (Table 1). The protein, lipid, fiber and carbohy-
drate contents in 100 g of dried P. ostreatus were found as
22~26 g, 4.4~4.8 g, 23~26 g and 35~40 g respectively.
These were found as 23~26 g, 4.2~4.6 g, 22~23.6 g and
38~41.5 g respectively in P. sajor-caju. 100 g of dried P.
florida contained 19~22 g of proteins, 4~4.6 g of lipids,
22~24.6 g of fiber and 40~45 g of carbohydrates and
100 g of dried C. indica contained 20~23 g of proteins,
4.6~5.3 g of lipids, 11~15 g of fiber and 46~51 g of car-
bohydrates (Table 2). The protein content of P. ostreatus
and P. sajor-caju were found 15~20% greater than that of
P. florida and C. indica. The total fat content was greater
in C. indica which is significant to P. sajor-caju and P.
florida. C. indica was also significantly richer in carbohy-
drates than the three species of Pleurotus. On the other
hand the fiber content in C. indica is significantly lower
(about 40~50%) than that in Pleurotus spp.
Mushrooms are also rich in mineral contents. The total
ash content found in Pleurotus ostreatus, P. sajor-caju, P.
florida and C. indica were 1.1~1.3 g, 1~1.2 g, 1.1~1.2 g
and 1.2~1.4 respectively. In case of dry mushrooms these
were 9~10 g, 8~8.6 g, 8.6~9.5 g and 12.5~13.5 g respec-
tively (Tables 1, 2).
According to Breene (1990) and Ço_kuner and Özdemir
(2000), protein contents of mushrooms range from 19 to
39 g in 100 g dried matter. In our study we found the pro-
tein values (g/100 g dried matter) as 23.91 g in P. ostrea-
tus, 24.63 g in P. sajor-caju, 20.56 g in P. florida and 21.4
g in C. indica. Lipid value was 4.3~4.9 g in 100 g in dry
matter of four cultivated mushroom. These results are in
conformity with Shin et al. (2007). 34.8% dietary fibre
value was found in oyster mushrooms by Justo et al.
(1999), which are higher than the values, we obtained in
our study. Watanabe et al. (1994) found the carbohydrate
value as 47.9 g in 100 g dry matter. Our carbohydrate val-
ues are almost similar the study made by Watanabe et al.
Table 1. Nutrient contents of fresh mushrooms (g/100 g)
Mushroom speciesMoisture (%)ProteinLipidFiberAshCarbohydrate
P. ostreatus
P. sajor-caju
P. florida
C. indica
86.0 ± 0.2
87.0 ± 0.4
087.5 ± 0.35
087.4 ± 0.55
03.4 ± 0.4
3.26 ± 0.33
02.6 ± 0.13
2.75 ± 0.2
a
0.68 ± 0.05
0.57 ± 0.05
0.54 ± 0.07
0.65 ± 0.06
a
03.4 ± 0.2
2.97 ± 0.17
03.0 ± 0.12
1.63 ±0.2
a
1.18 ± 0.1
01.1 ± 0.1
1.13 ± 0.07
1.28 ± 0.06
a,b
05.1 ± 0.25
5.09 ± 0.19
5.24 ± 0.4
06.8 ± 0.5
a
abbaa
bbbaa
bacbb
Results show mean ± SEM of 5 trials. Values in the same column that do not share a common superscript are significantly different at P < 0.05
(one way ANOVA then LSD post hoc comparison).
Table 2. Nutrient contents of dried mushrooms (g/100 g)
Mushroom speciesProteinLipidFiberAshCarbohydrate
P. ostreatus
P. sajor-caju
P. florida
C. indica
23.91 ± 2.0
24.63 ± 1.51
20.56 ± 1.45
021.4 ± 1.86
a
04.6 ± 0.26
4.41 ± 0.2
4.30 ± 0.29
4.95 ± 0.4
a,b
24.34 ± 1.8
22.87 ± 0.8
23.29 ± 1.3
012.9 ± 2.5
a
9.36 ± 0.5
8.28 ± 0.29
9.02 ± 0.48
13.1 ± 0.45
a
037.8 ± 2.5
39.82 ± 1.73
42.83 ± 2.54
048.5 ± 2.4
a
aaaba,b
baaa,bb
a, bbbcc
Results show mean ± SEM of 5 trials. Values in the same column that do not share a common superscript are significantly different at P < 0.05
(one way ANOVA then LSD post hoc comparison).
Table 3. Mineral contents of dried mushrooms (mg/100 g)
Elements
P. ostreatus P. sajor-caju P. floridaC. indica
Calcium (Ca)
Iron (Fe)
Zinc (Zn)
Magnesium (Mg)
Manganese Mn)
Selenium (Se)
Arsenic (As)
35.9 ± 3.8
55.45 ± 5.2
26.565 ± 2.2
16.395 ± 2.1
2.85 ± 0.9
0.011 ± 0.002
0.1 ± 0.002
a
22.15 ± 2.3
33.45 ± 3.8
20.9 ± 1.5
20.22 ± 1.2
2.87 ± 0.5
0.025 ± 0.004
0.095 ± 0.02
b
33.7 ± 1.9
43.2 ± 4.0
16 ± 0.9
13.4 ± 3.1
2.7 ± 0.3
0.0132 ± 0.003
0.083 ± 0.009
a
20.65 ± 2.1
56.25 ± 4.1
12.865 ± 1.9
12.825 ± 2.1
1.64 ± 0.4
0.0132 ± 0.001
0.54 ± 0.004
b
abca
abcd
abcc
aaab
abaa
aaab
Results show mean ± SEM of 3 trials. Values in the same row that do not share a common superscript are significantly different at P < 0.05
(one way ANOVA then LSD post hoc comparison).

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Nutritional Analysis of Dietary Mushrooms in Bangladesh231
(1994).
Table 3 shows the contents of some important miner-
als. Hundred grams of dried P. ostreatus contained Ca
(35.9 mg), Fe (55.5 mg), Mg (16.4 mg), Mn (2.9 mg), Zn
(26.6 mg), Se (11 µg) and As (100 µg). 100 g of dried P.
sajor-caju contained Ca (22.15 mg), Fe (33.45 mg), Mg
(20.22 mg), Mn (2.87 mg), Zn (20.9 mg), Se (25 µg) and
As (95 µg). In case of 100 g P. florida these were as fol-
lows: Ca (33.7 mg), Fe (43.2 mg), Mg (13.4 mg), Mn (2.7
mg), Zn (16 mg), Se (13.2 µg) and As (83 µg) and 100 g
C. indica contained Ca (20.7 mg), Fe (56.2 mg), Mg (12.8
mg), Mn (1.65 mg), Zn (12.9 mg), Se (13.2 µg) and As
(54 µg). The difference of total mineral (ash) content
among the C. indica and Pleurotus spp is significant. The
findings in this study are comparable to previous studies
(Crisan and Sands, 1978; Chang, 1980; Bano and Rajar-
athnam, 1982; Hong et al., 2007; Shin et al., 2007;
Dundar et al., 2008).
Figures 1~4 show the variation of nutritional parame-
ters among the different parts of mushrooms. The pileus
and gills are richer in protein (about 40~60%), lipid (30~
Fig. 1. Nutritional variation in different parts of Pleurotus
ostreatus. Bars show mean + SEM of 5 trials. Data
was analyzed by one way ANOVA and then post hoc
LSD test. * indicates that difference is significant at
P ≤ 0.05 level.
Fig. 2. Nutritional variation in different parts of Pleurotus
sajor-caju. Bars show mean + SEM of 5 trials. Data
was analyzed by one way ANOVA and then post hoc
LSD test. * indicates that difference is significant at
P ≤ 0.05 level.
Fig. 4. Nutritional variation in different parts of Calocybe
indica. Bars show mean + SEM of 5 trials. Data was
analyzed by one way ANOVA and then post hoc LSD
test. * indicates that difference is significant at P ≤
0.05 level.
Fig. 3. Nutritional variation in different parts of Pleurotus
florida. Bars show mean + SEM of 5 trials. Data was
analyzed by one way ANOVA and then post hoc LSD
test. * indicates that difference is significant at P ≤
0.05 level.
60%) and ash content (5~10%) than stipe. On the other
hand the stipe is richer in fiber (40~50%) and carbohy-
drate content (10~15%). The variation in protein, fat and
fiber content is significant with the exception of C. indica
in which protein variation is not significant. This result is
agreeable with data collected from the previous study
(Watanabe et al., 1994; Justo et al., 1999; Shin et al.,
2007; Dundar et al., 2008).
In conclusion, the chemical composition of edible
mushrooms determines their nutritional value and sensory
properties as also mentioned by other authors (Shah et al.,
1997; Manzi et al., 2001). They differ according to spe-
cies but this difference also depends on the substratum,
atmospheric conditions, age and part of the fructification.
We found different nutritional values in the different part
of cultivated mushrooms. These data suggest that dietary
mushrooms cultivated in Bangladesh are good source of
nutrients specially protein and fiber. Mushrooms are rich
in protein, edible fiber and minerals but lipid content is
low. These results also indicate that the studied mush-
rooms have good nutritive value for human. Protein is an

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232Alam et al.
important nutritional component and protein deficiency is
the world’s most serious human nutritional problem, espe-
cially in third world countries like Bangladesh. So mush-
room is a promising food that may overcome protein-
energy malnutrition problem in the third world.
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