Techno-functional, Nutritional and Sensorial Qualities of Raw, Brined and Dried Mushrooms (Pleurotus ostreatus) Produced on Oil Palm By- Products in Benin

Abstract

Edible mushrooms consumed in Benin include a diversity of species including oyster mushrooms (Pleurotus ostreatus). This Oyster mushroom production is increasing in the South of the country. The study aims to evaluate their techno-functional, nutritional and sensory properties in order to optimize their exploitation in food technology and gastronomy. Therefore, 900g of Pleurotus ostreatus were produced on Oil Palm By- Products and divided into three lots of 300g for the study. Lot 1 was used to evaluate the techno-functional and nutritional parameters of fresh mushrooms. Lot 2 was brined while lot 3 was dried. Samples from all three lots were collected and used to study the variability in sensory quality by treatment. The study shows that Pleurotus ostreatus mushrooms produced in Benin have several technological-functional and nutritional benefits that can be used for food security. The luminance values (L*), red index (a*) and yellow index (b*) for fresh oyster mushrooms were respectively 74.6, 2.78 and 26.35. The hue value and the chroma value of the raw mushrooms were respectively of 5.98 and 26.49. The pH of fresh oyster mushrooms was 6.35. The water holding capacity was 11.85% and the technological yield was 88.15%. Nutritionally, the dry matter, fat, ash and protein content of the Pleurotus ostreatus were 9.8%, 2.6%, 6.7%, and 14.78% respectively. About sensorial quality, fresh and brined mushrooms were better appreciated than dried mushrooms. Overall, Pleurotus ostreatus mushrooms produced in palm residues have several techno-functional and nutritional assets and may be promoted for food and nutritional security.