Evaluation of the chemical and antioxidant properties of wild and cultivated mushrooms of Ghana

Knowledge of the chemical composition of both wild and cultivated edible mushrooms in Ghana is limited. This study reports their nutritional value, composition in lipophilic and hydrophilic molecules, minerals and antioxidant properties. The samples were found to be nutritionally rich in carbohydrates, ranging from 64.14 ± 0.93 g in Pleurotus ostreatus strain EM-1 to 80.17 ± 0.34 g in Lentinus squarosullus strain LSF. The highest level of proteins (28.40 ± 0.86 g) was recorded in the mentioned P. ostreatus strain. Low fat contents were registered in the samples, with Auricularia auricula recording the lowest value. High levels of potassium were also observed with the following decreasing order of elements: K>P~Na>Mg>Ca. High levels of antioxidants were also observed, thus making mushrooms suitable to be used as functional foods or nutraceutical sources. Furthermore, this study provides new information regarding chemical properties of mushrooms from Ghana, which is very important for the biodiversity characterization of this country.The authors are grateful to Foundation for Science and Technology (FCT, Portugal) for financial support to the research center CIMO (strategic project PEst-OE/AGR/UI0690/2011), A. Fernandes grant (SFRH/BD/76019/2011) and L. Barros researcher contract under “Programa Compromisso com Ciência-2008”. The authors also thank Africa-Brazil Agricultural Innovation Marketplace for the collection of the mushroom samples and for the mineral analysis in Ghana

Chemical characterization and antioxidant potential of wild ganoderma species from Ghana

The chemical characterization and antioxidant potential of twelve wild strains of Ganoderma sp. from Ghana, nine (LS1-LS9) of which were found growing wild simultaneously on the same dying Delonix regia tree, were evaluated. Parameters evaluated included the nutritional value, composition in sugars, fatty acids, phenolic and other organic compounds and some vitamins and vitamin precursors. Antioxidant potential was evaluated by investigating reducing power, radical scavenging activity and lipid peroxidation inhibition using five in vitro assays. Protein, carbohydrate, fat, ash and energy contents ranged between 15.7-24.5 g/100 gdw, 73.31-81.90 g/100 g, 0.48-1.40 g/100 g, 0.68-2.12 g/100 g ash and 396.1-402.02 kcal/100 g, respectively. Fatty acids such as linoleic, oleic and palmitic acids were relatively abundant. Free sugars included rhamnose, fructose, mannitol, sucrose and trehalose. Total tocopherols, organic acids and phenolic compounds' content ranged between 741-3191 µg/100 g, 77-1003 mg/100 g and 7.6-489 µg/100 g, respectively. There were variations in the ß-glucans, ergosterol and vitamin D 2 contents. The three major minerals in decreasing order were K > P > S. Ganoderma sp. strain AM1 showed the highest antioxidant activity. This study reveals, for the first time, chemical characteristics of Ganoderma spp. which grew simultaneously on the same tree.The authors thank H.N.A. Wellington of University of Ghana for showing us the location of the LS1–9 samples and for aiding in the sample collection. The authors also thank the Foundation for Science and Technology (FCT, Lisbon, Portugal) and FEDER under Program PT2020 for financial support to CIMO (Pest-OE/AGR/UI0690/2015) and L. Barros (SFRH/BPD/107855/2015) grant. To POCI-01-0145-FEDER-006984 (LA LSRE-LCM), funded by FEDER, through POCI-COMPETE2020 and FCT. We also thank the Nutrient and Phytochemical Analytic Shared Resource, part of the OSU Comprehensive Cancer Center (NIH P30 CA016058), where ergosterol and vitamin D2 were analyzed, the OSU Food Innovation Center for financial support, and the OSU Center for Advanced Functional Foods Research and Entrepreneurship for in-kind support. Author Contributions: Mary Obodai designed the study and participated in the manuscript writing. Deborah L. Narh. Mensah and Nii Korley Kortei conducted bibliographic research, data organization and participated in the manuscript writing. Angela Fernandes, Lillian Barros and Isabel C. F. R. Ferreira performed all the chemical analysis, the statistics and participated in the manuscript writing. Deborah L. Narh Mensah, Matilda Dzomeku, Juanita Prempeh and Richard K. Takli collected all the samples. Matthew Teegarden and Steven J. Schwartz conducted analysis on bioactive compounds and edited manuscript. Mary Obodai, Deborah L. Narh. Mensah, Nii Korley Kortei and Isabel C.F.R. Ferreira revised the manuscript writing.info:eu-repo/semantics/publishedVersio

Survey of mushroom consumption and the possible use of gamma irradiation for sterilization of compost for its cultivation in Southern Ghana

Abstract Background Mushroom cultivation is increasingly becoming a serious agribusiness in Ghana, especially at the time when entrepreneurship is being encouraged to reduce the pressure of employment in the government sector and also due to its nutritional and medicinal attributes. Methods A survey was carried out using the rapid appraisal method to review the existing methods of sterilization, use of gamma radiation in substrate sterilization and food preservation, preference of mushrooms in Ghana by consumers and nutritional and medicinal attributes of the mushroom. Results The survey demonstrated the popularity of drum (moist heat) technique of sterilization in Ghana. Majority (64%) of the respondents were dissatisfied with the method of sterilization of compost and spawn substrate, while 36% indicated the method was alright by them. Majority (82%) of the respondents had never heard of sterilization of substrates for cultivation and its subsequent preservation of food or mushroom by gamma irradiation technique. All consumers (100%) desired to see their favorite mushroom produced all year round, and this constituted a significant (p < 0.05) viewpoint. Furthermore, a significant (p < 0.05) majority (90%) of the respondents were all for promotion of the consumption of mushroom, while a small percentage (10%) were noncommittal. Conclusion Information and knowledge on the gamma irradiation technique for substrate production and consumption patterns of P.ostreatus mushrooms were not widely disseminated as anticipated