scholarly journals Physicochemical properties and storage stability of mushrooms (Pleurotus ostreatus) cultivated on single (sawdust) and mixed substrates (sawdust and oil palm fibre)

2020 ◽  
Vol 12 (2) ◽  
pp. 146-155
Author(s):  
Gabriel F. Ogundele ◽  
Oluwaseun P. Bamidele
Keyword(s):  
Amino Acid ◽  
Oil Palm ◽  
Mineral Content ◽  
Storage Stability ◽  
Amino Acid Profile ◽  
Oyster Mushroom ◽  
Mixed Substrates ◽  
And Storage ◽  
Oil Palm Fibre ◽  
Palm Fibre

Oyster mushroom nutrientshave been rated side by side with proteinsin meat and eggs. Oyster mushroomsarehigh in vitamins and essential amino acids, but theircultivation is poor. Oil palm fibre is being used in making material strength in mechanical engineering with little or no use in the cultivation of food products. This study determined the physicochemical properties and storage stability of mushroomscultivated on single and mixed substrates (sawdust and oil palm fibre). Oil palm fibremixed with sawdust at different ratios (95:5, 90:10 and 85:15) was used to grow oyster mushroomsin other to turn waste to wealth. The oyster mushroomscultivated on both single and mixed substratesweresubjected to proximate composition analysis (22.99, 4.54, 6.93,and 6.98%, for crude protein, fat, fibre, and ash),mineral content (5.92 mg/100g for sodium and 25.76 mg/100g for potassium), amino acid profile (155.85 mg/g for a total essential amino acid), fatty acid profile (43.82% for linoleic acid), anti-nutritional factor, and storage stability for three months. The mushroomscultivated on the mixed substrate (oil palm fibre + sawdust) havea higher proximate composition, mineral content, amino acid profile,and fatty acid profiles than mushroomscultivated on a single substrate (sawdust). Although the peroxide value of the oyster mushroom samples from the mixed substrates increased with storage time, the peroxide value was lower than 10 meq/kg of fat throughout the storage period,which means the samples could still be considered stable during storage. Cultivation of oyster mushroomson mixed substrates of oil palm fibreand sawdust should be encouraged for highly nutritious oyster mushroom production. Oil palm fibre can also serve as a raw material in mushroom cultivation.

scholarly journals Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability

2020 ◽  
Vol 5 (1) ◽  
pp. 40-49 ◽  
Author(s):  
Oluwaseun P. Bamidele ◽  
Beatrice M. Fasogbon
Keyword(s):  
Amino Acid ◽  
Functional Properties ◽  
Storage Stability ◽  
Protein Energy Malnutrition ◽  
Amino Acid Profile ◽  
Raw Material ◽  
Oyster Mushroom ◽  
Human Consumption ◽  
Composite Flour ◽  
Maize Flour

AbstractThe over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour. This study determined the effects of oyster mushroom flour on nutritional, functional and storage stability properties of composite flour containing maize and oyster mushroom. Oyster mushroom flour was added at 0, 5, 10 and 15% to maize flour. Proximate, functional, minerals, amino acid profile, free fatty acids and peroxide value of the composite flours were determined. An increase in the addition of oyster mushroom flour led to an increase in proximate and the minerals content of the composite flour, but the functional properties decreased. Oyster mushroom flour increased the amino acid profile of the composite flour, with leucine being the highest (26.3 mg/g). The flours were relatively stable (25ºC) during storage. Enriching maize flour with 15% oyster mushroom flour improved the nutritional quality of maize flour which makes the resulting composite flour a better raw material for human consumption.

Adsorption of endocrine disrupting ethylparaben from aqueous solution by chemically activated biochar developed from oil palm fibre

2018 ◽  
Vol 54 (5) ◽  
pp. 683-695 ◽  
Author(s):  
Xiaohui Zhou ◽  
Jianjun Zhou ◽  
Yaochi Liu ◽  
Yang He ◽  
Jialin Ren ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Oil Palm ◽  
Activated Biochar ◽  
Endocrine Disrupting ◽  
Oil Palm Fibre ◽  
Palm Fibre

Study The Properties Of Mixed Kenaf And Empty Fruit Bunch (EFB) Oil Palm Fibre Insulation Paper

2021 ◽  
Author(s):  
Ja'afar Bin Adnan ◽  
Mohd Taufiq Bin Ishak ◽  
Nurul lIzzati Binti Hashim ◽  
Fakroul Redzuan Bin Hashim ◽  
Rushdan Bin Ibrahim ◽  
...  
Keyword(s):  
Oil Palm ◽  
Empty Fruit Bunch ◽  
Oil Palm Fibre ◽  
Palm Fibre

scholarly journals Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

Marine Drugs ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 101 ◽  
Author(s):  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Rubén Domínguez ◽  
Min Wang ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Amino Acid ◽  
Mineral Content ◽  
Value Added ◽  
Amino Acid Profile ◽  
Gilthead Sea Bream ◽  
Sea Bream ◽  
Fish Processing ◽  
By Products

Fish processing industries generate a large volume of discards. In order to fulfil with the principles of a sustainable circular economy, it is necessary to maintain aquaculture by-products in the food chain through the production of high-value biomolecules that can be used as novel ingredients. In this study, we try to give value to the gilthead sea bream by-products, evaluating the composition and the nutritional value of the muscle and six discards commonly obtained from the fish processing industry (fishbone, gills, guts, heads, liver, and skin), which represent ≈ 61% of the whole fish. Significant differences were detected among muscle and by-products for fatty acid and amino acid profile, as well as mineral content. The discards studied were rich in protein (10%–25%), showing skin and fishbone to have the highest contents. The amino acid profile reflected the high quality of its protein, with 41%–49% being essential amino acids—lysine, leucine, and arginine were the most abundant amino acids. Guts, liver, and skin were the fattiest by-products (25%–35%). High contents of polyunsaturated fatty acids (PUFAs) (31%–34%), n-3 fatty acids (12%–14%), and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) (6%–8%) characterized these discards. The head displayed by far the highest ash content (9.14%), which was reflected in the mineral content, especially in calcium and phosphorous. These results revealed that gilthead sea bream by-products can be used as source of value-added products such as protein, oils, and mineral supplements.

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