In vitro cultivation technology and nutritional status of milky mushroom (Calocybe indica)

Abstract

The present study was conducted to evaluate the in vivo cultivation technology, proximate composition, mineral content and spectrum analysis of edible milky mushroom of Calocybe indica. Moisture, crude protein, carbohydrate, dietary fibre, total lipids, ash, ether extract, pH, nitrogen and carbon content in mushrooms were analysed. The results were found to be in 89, 14.9, 5.36, 8.02, 4.6, 7.05, 3.15, 5.4, 3.57 and 33.60% mg/100 g, respectively. The values of copper, manganese, zinc, iron, calcium, phosphorous, potassium and sodium content in mushrooms were found to be 0.44, 0.36, 0.05, 0.13, 0.51, 0.38, 1.35, 1.35 and 0.21 mg/100 g, respectively. Fourier transform infrared spectroscopy (FT-IR) spectrum of the mushroom indicated the presence of OH, COOH and NO₂ functional groups. The ultra-violet (UV) absorption showed at 294 nm with a shoulder at 321 and 379 nm indicating the presence of aromatic nature of the compounds. Data of this study suggests that mushrooms are rich in nutritional value.

Keywords: Calocybe indica, Fourier transform Infrared Spectroscopy (FT-IR), UV Spectrometer, nutritional values

African Journal of Biotechnology, Vol 13(38) 3901-3906