Dietary Fibre Content and Composition of Some Edible Fungi Determined by Two Methods of Analysis
✍ Scribed by Cheung, Peter C-K
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 159 KB
- Volume
- 73
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Six common edible fungi from four orders of Basidiomycetes, namely Agaricus bisporus (Agaricales), Auricularia auricula and Auricularia polytricha (Auriculariales), T remella fuciformis (Tremellates), Ganoderma lucidum and Poria cocos (Aphyllophorales), were analysed for their total dietary Ðbre (TDF) content using the Association of Official Analytical Chemists (AOAC) method and for dietary Ðbre content and composition using the Uppsala method. The nonprotein nitrogen contributed from fungal chitin was corrected in the Ðbre residue obtained by the AOAC method. The TDF content measured by the AOAC method was always greater than that of the Uppsala method. The TDF content determined by the AOAC and Uppsala methods ranged from 182 and 132 g kg~1 (dry matter) in A bisporus to 735 and 711 g kg~1 (dry matter) in P cocos, respectively. Neutral and amino sugars were the dominant sugars in all the fungi. Sugar composition of the TDF reÑected that the major cell wall polysaccharides in most fungi were hemicelluloses, such as b-glucan and glucuronoxylomannan, pectic substances and chitin. Judging from their high Ðbre content and unique Ðbre composition, edible fungi have considerable value as sources of dietary Ðbre in human nutrition.