Proximate Composition, Minerals and Amino Acids Profiles of Selected Wild Edible Russula Species from Côte d‘Ivoire

Authors

  • Kouassi Kouamé Appolinaire Laboratoire de Biocatalyse et des Bioprocédés de l‘Université Nangui Abrogoua (Abidjan, Côte d‘Ivoire), 22 BP 801 Abidjan 22
  • Konan Kouassi Hubert Laboratoire de Biocatalyse et des Bioprocédés de l‘Université Nangui Abrogoua (Abidjan, Côte d‘Ivoire), 22 BP 801 Abidjan 22
  • Kouadio Jean Parfait Eugène Laboratoire de Biocatalyse et des Bioprocédés de l‘Université Nangui Abrogoua (Abidjan, Côte d‘Ivoire), 22 BP 801 Abidjan 22
  • Due Edmond Ahipo Laboratoire de Biocatalyse et des Bioprocédés de l‘Université Nangui Abrogoua (Abidjan, Côte d‘Ivoire), 22 BP 801 Abidjan 22
  • Kouamé Patrice Lucien Laboratoire de Biocatalyse et des Bioprocédés de l‘Université Nangui Abrogoua (Abidjan, Côte d‘Ivoire), 22 BP 801 Abidjan 22

DOI:

https://doi.org/10.24925/turjaf.v4i10.882-886.816

Keywords:

Amino Acid composition, Mineral composition, Proximate composition, Russula, Wild mushrooms

Abstract

Some wild edible mushrooms of genus Russula are consumed in the center region of Côte d‘Ivoire. In this study, the proximate composition, mineral element and amino acid profile of three selected wild edible Russula species from Center of Côte d‘Ivoire including Russula delica, Russula lepida and Russula mustelina were investigated. The mushrooms were harvested fresh, dried in an oven at 45°C for 48 hours, ground and analyzed according to standard procedures. Proximate analysis showed high level of proteins (38.08±0.29–38.52±0.23 %), crude fibre (9.59±0.21–19.78±0.7 %), carbohydrate (39.29±1.71-41.64±1.41 %), ash (12.7±0.16– 13.80±0.10 %) and fat (4.06±0.11-5.70±0.05 %) in all species. Mineral analysis of all species indicated that the mushrooms were specifically rich in potassium, phosphorus, calcium and magnesium. R. delica contained the highest level of calcium and phosphorus. The mushrooms contained 18 amino acids among with the most predominant ones in all species were glutamic acid and valine. In addition, the ratios of essential amino acids to total amino acids were between 0.40 and 0.45. The high scores of essential amino acids present in these mushrooms implied that they have a high biological protein value. These mushrooms could be considered as a potential health food and may be of use to the food industry as a source of ingredients with high nutritional value.

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Published

06.10.2016

How to Cite

Appolinaire, K. K., Hubert, K. K., Eugène, K. J. P., Ahipo, D. E., & Lucien, K. P. (2016). Proximate Composition, Minerals and Amino Acids Profiles of Selected Wild Edible Russula Species from Côte d‘Ivoire. Turkish Journal of Agriculture - Food Science and Technology, 4(10), 882–886. https://doi.org/10.24925/turjaf.v4i10.882-886.816

Issue

Section

Food Technologies