Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels.
Edible fungi such as mushrooms are highly perishable and deteriorate few days after harvest due to its high moisture content and inability to maintain their physiological status. In this study, the effect of packaging materials on the nutritional composition of mushroom cultivated from cassava peels was investigated. Mushroom samples were dried at 50°C in a cabinet dryer for 8 h. The dried mushroom samples packaged in four different packaging materials; high density polyethylene (HDPE), polypropylene (PP), laminated aluminum foil (LAF), high density polyethylene under vacuum (HDPEV) were stored at freezing (0°C) temperatures for 12 weeks. Samples were collected at 2-week intervals and analyzed for proximate composition (carbohydrate, protein, fat, fiber, ash, moisture), mineral content (calcium, potassium), vitamin C content, and microbiological qualities (total aerobic count, Pseudomonal count, Coliform count, Staphylococcal count, Salmonella count) using the standard laboratory procedures. Carbohydrate, protein, fat content of dried mushrooms packaged in HDPE at freezing temperature ranged from 45.2% to 53.5%, 18.0% to 20.3%, and 3.2% to 4.3%, while mushrooms in polypropylene ranged from 45.2% to 53.5%, 18.5% to 20.3%, 2.6% to 4.3%. Carbohydrate, protein, fat of mushroom in LAF ranged from 47.8% to 53.5%, 17.3% to 20.3%, and 3.3% to 4.3%, respectively, while carbohydrate, protein, fat of mushroom in HDPEV ranged from 51.1% to 53.5%, 19.5% to 20.3%, and 3.5% to 4.3%. Microbiological analysis showed that total aerobic count, Pseudomonal count, and Staphyloccocal count of dried mushroom ranged from 2.3 to 3.8 log cfu/g, 0.6 to 1.1 log cfu/g, and 0.4 to 0.5 log cfu/g, respectively. In conclusion, dried mushroom in HDPE packaged under vacuum at freezing temperature retained the nutritional constituents than those packaged with other packaging materials.
Department of Food Science & Technology, Federal University of Agriculture Abeokuta, Nigeria.
Oluwakemi
O
Ajayi
Department of Food Science & Technology, Federal University of Agriculture Abeokuta, Nigeria.
Adewale
A
Obadina
Department of Food Science & Technology, Federal University of Agriculture Abeokuta, Nigeria.
Micheal
M
Idowu
Department of Hospitality & Tourism, Federal University of Agriculture Abeokuta, Nigeria.
Mojisola
M
Adegunwa
Department of Food Science & Technology, Federal University of Agriculture Abeokuta, Nigeria.
Olatundun
O
Kajihausa
Department of Food Science & Technology, Federal University of Agriculture Abeokuta, Nigeria.
Lateef
L
Sanni
Federal Institute of Industrial Research Oshodi, Ikeja, Lagos P.M.B. 21023, Nigeria.
Yemisi
Y
Asagbra
Federal Institute of Industrial Research Oshodi, Ikeja, Lagos P.M.B. 21023, Nigeria.
Bolanle
B
Ashiru
Natural Resources Institute, University of Greenwich Medway Campus, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK.
Keith
K
Tomlins
Freezing temperature; microbial count; mushroom; packaging; proximate compositionproximate composition