Evaluation of Anti Nutritional Factors Using Different Pretreatments in Oyster Mushroom (Pleurotus ostreatus)

Abstract

Study Design: The study conducted to evaluate anti-nutritional factors (ANFs) such as saponins, trypsin inhibitors, phytic acid, and oxalic acid in Oyster mushrooms (Pleurotus ostreatus) using different pretreatments {[sugar solution (SS), salt solution (BS), vinegar (VG), citric acid (CA), and potassium metabisulphite (KMS)]} Methodology: This study aimed to optimize the dehydration process and evaluate the effects of different pretreatments: sugar solution (SS), salt solution (BS), vinegar (VG), citric acid (CA), and potassium metabisulphite (KMS)at varying concentrations (0.1%, 0.2%, 0.3%) on ANF reduction. Fresh mushrooms were blanched, treated with respective solutions, and dried using a hot air oven at 50°C, 55°C, and 60°C. The resulting powders were analyzed for ANF levels using standard protocols. Results: Results demonstrated significant variations in ANF reduction across treatments and concentrations. KMS treatment was most effective, achieving the lowest saponin (184.00 ± 1.96 mg/100 g), trypsin inhibitor (11.58 ± 0.39 TIU/kg), phytic acid (9.44 ± 0.18 mg/100 g), and oxalic acid (9.77 ± 0.03 mg/100 g) contents at 0.3% concentration. Citric acid exhibited the next highest reduction, followed by vinegar, while sugar and salt solutions showed minimal impact. The superior efficacy of KMS is attributed to its antioxidant and protein-denaturing properties, which enhance thermal degradation of ANFs during drying. Conclusion: Therefore, pretreatment with KMS combined with hot air drying effectively minimizes ANFs, improving the nutritional quality and safety of dehydrated oyster mushroom powder for food applications like development of functional foods which can be used for therapeutic use.