Analysis of recycled nutritive components in edible mushroom by-products

Abstract:

[Objective] To study recycled nutritional composition in by-products from edible mushroom deep processing. [Methods] The main nutritional composition included total sugar, protein, crude fiber ect. in ten kinds of edible mushroom by-products were measured, and the glucan configuration and amino acid composition were also quantitatively analyzed. [Results] The edible mushroom by-products still contained abundant protein and polysaccharide. The polysaccharide in by-products mainly consisted of bioactive β-glucan. All the by-products contained 17 kinds of amino acids and 7 kinds of essential amino acids. Among them, the total sugar and β-glucan contents in Poria cocos by-product were 66.04% and 59.46%, the protein content in Ganoderma lucidum spore by-product reached to 36.17%, the essential amino acids content in Cordyceps militaris by-product was 10.43%. [Conclusion] Edible mushroom by-products contain high contents of nutritional composition, which have large reused value, this study establishes a basis for the sustainable development of edible mushroom industry.