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1 J ournls G lol Journl Current Reserh Aeiyi & Tel V ol. 4 No. 4 G lol Journl Current Reserh Vol. 4 No. 4.. Pp Copyright y. All Rights Reserve. F ull Length Reserh P per Influene F reezing n Dr ying on N utritionl Co mposition o f n E ile M ushroom P leurotus sjor- ju i n Nigeri A eiyi, Aeeji O lyink* n Teel, Ptrik Olugeng D eprtment Plnt Siene n Biotehnology, Ekiti Stt e University, Ao Ekiti, Ekiti S tte, N igeri. A rtile history Reeive: Revise: Aepte: C orresponing Author: A eiyi, A. O lyink Deprtment Plnt Siene n Biotehnology, Ekiti Stte University, Ao Ekiti, E kiti Stte, Nigeri. A strt The influene ifferent preservtion methos on nutritionl omposition P. sjor- ju ws investigte in this stuy. Fresh smple mushroom ws ollete, sorte n preserve using t hree ifferent methos viz: freezing, oven rying n sun rying. Fresh n preserve smples were s ujete to proximte, minerls n vitmins A n C nlyses using stnr methos. Results revele tht rying methos (oven rying n sun rying) preserve n enhne p roximte n minerl omposition eile mushroom while freezing le to loss ll proximte ontent exept moisture. Minerls suh s soium, mngnese, mgnesium, phosphorus n opper were lso lost in frozen smple while or minerls were enhne n preserve. Drying resulte in loss vitmins A n C ontents mushroom while freezing enhne vitmin A ontent ut lso le to loss vitmin C ontent mushroom. Drying h signifint ege over freezing vis-à-v is retention n preservtion proximte n minerl ontents n is refore reommene for preservtion nutritionl qulity m ushroom. K ey w ors: P reservtion metho, M ushroom, P roximte nlysis, M i nerl nlysis, Vitmin nlysis. I ntroution M ushrooms re fungi fruit oies whih re typilly proue ove groun on soil or on its foo soure. Mushrooms re s prophytes. They re most ten pplie to fungi (Bsiiomyot, Agriomyetes, orer Boletles n fmily Boletee) tht hve s tem (sti pe), p (pileus) n gills (lmelle) on or sie o f p (Bhl, 1998). Mushrooms re foun in res with rnge t emperture C n grow well in g riulturl wstes. They require moerte rinfll n ph rnge 3-10 for growth ( Chng n F ernnex, 1980). They re foun growing on e orgni mtter plnt origin, refore, utilizing lmost ll plnt mterils s sustrtes (Chng, 1980). Eile mushrooms re use for enturies y people s foo or tritionl meiine to ure e rtin iseses. E ile mushrooms hve een proven to possess goo qulity protein, unsturte ftty is, fiers, minerls n vitl vitmins tht w e nee in our ily iet (Hung n Nhi, 2012). Reently, mushrooms hve ssume greter importne i n iets o f oth rurl n u rn wellers unlike previously when onsumption ws onfine to rurl res. Mushrooms re now mrkete long mjor highwys n urn enters. They re lso reltively muh heper thn eef, pork n hiken tht ontin s imilr nutrients. Stuies showe tht some eile mushrooms ontin potentil nti-rinogeni, nti-holesterolemi n nti- virl properties ( Emili, 2006). S tuies hve lso revele tht some speies exhiit potentil nti-oxitive effet in preserving foo or s nti- ging gents (Lee et l., 2003). M ny helth promoting sustnes e.g. ntimiroil, ntiner, ntioxint, holesterol lowering property n immunostimult ory effets hve een oumente for some speies mushrooms (Akinyele e t l., 2011). In Nigeri, onitions o ften itte tht m ushrooms re preserve for future use. A fter hrvesting, moisture loss, shrinkge n rpi spoilge in terms olour n t exture our. The shelf life mushrooms is only out 2 to 5 ys epening on vriety (Kulshresht e t l., 2009). There re mny methos for preservtion n enhnement shelf life mushrooms. The most ommon methos inlue nning, f reezing n rying. Although nning is wiely use on ommeril sle, it is quite expensive. P revious stuies (Aishh n Rosli, 2013; Dnso-Boteng, 2013) hve reporte effet rying n or preservtive m ethos on nutritionl qulity o f ifferent foo rops. Therefore, this stuy ws rrie out to investigte effe t freezing n rying on th e nutritionl p roperties P. sjor- ju, n e ile mushroom in Nigeri. O nline version ville t: 37

2 J ournls G lol Journl Current Reserh Aeiyi & Tel V ol. 4 No. 4 M terils n Methos S mple olletion n ientifition F resh n mture smples eile mushroom were ollete from Afe Blol University, Ao Ekiti, Ekiti Stte, Nigeri w here y re ultivte. The mushroom ws ientifie in herrium Deprtment Plnt Siene n Biotehnology, E kiti S tte University, Ao Ekiti, Nigeri. P reprtion mushroom for rying T he mushroom ws wshe thoroughly 3 to 4 times with plenty wter to remove ll hering ust n irt prtiles. The smple 0 w s n weighe n shre into four equl prts representing fresh, sun rie, oven rie (t 50 C for 24 hrs) n frozen s mples. T hese were trete s follows: F reezing: T he mushroom ws kept in freezer for 7 ys n use for nlysis. S un rying: T he mushroom ws spre on otton sheets n ws onstntly expose to iret sunlight until y eme rittle. 0 O ven rying: The mushroom ws ple in trys n oven rie t 50 C for 24 hrs. The portions for rying were rie properly efore onverting into fine powere form using lener.it ws n store t room t emperture n use for nlysis. The fresh n frozen smples were however onverte into pste using mortr n pestle n u se immeitely for nlysis. P roximte nlysis T he proximte nlyses (moisture, fier, sh, rue fts, proteins n rohyrtes) smples were etermine oring to ( AOAC, 2000). The moisture n sh were etermine using weight ifferene metho. Fier ontent ws estimte from t he loss in weight ruile n its ontent on ignition. Crohyrte ws etermine y sutrting sum ll proximte omposition from 100. The nitrogen vlue whih is preursor for protein sustne ws etermine y miro Kjelhl me tho esrie y Person (1976). The nitrogen vlue ws onverte to protein y multiplying y ftor Crue lipi ontent t he smples ws etermine using soxhlet type iret solvent extrtion metho. M inerl n Vitmins etermintion Elementl nlyses were rrie out using n tomi sorption spetrophotometer (Buk Sientifi Moel- 210 VGP) for soium, p otssium, mngnese, mgnesium, iron, lium, zin n opper while phosphorus ws etermine lorimetrilly. Vitmins were etermine using stnr proeures. Asori i ws etermine y ioine titrtion (Helmenstine, 2001) while vitmin A ws etermine s β rotene using AOAC Offiil Metho Spetrophotometri metho. R esults Tle 1 shows proximte ompo sition o f fresh n preserve mushrooms. The moisture ontent rnge from 5.06% in sun rie smple to % i n frozen smple. The fresh n oven rie smples h moisture ontents n 6.17% respetively. The rue protein omposition rng e from 7.83% i n frozen smple to 17.57% in sun rie smple. The fresh n o ven rie smples h protein ontents 9.25 n 16.11% r espetively. Ft ws lso enhne n retine in rie smples mushroom. The fresh mushroom h ft ontent 0. 77% w hile oven rie n sun rie smples h ft ontents 2.04 n 2.53% r espetively. However, ft ontent frozen smple ws reue to 0.56%. T he sh ontent rnge from 3.11% in f rozen smple t o 5.84% in sun rie smple. The fresh n oven rie smples h sh onten ts 3.57 n 5.34% r espetively. S imilrly, results showe tht rue fier in fresh smple ws lso retine in rie smple (0.60% n 0.53% in sun rie n oven rie smples r espetively) while it signifintly reue in frozen smple (0.35%). The rohyrte ontent t he four smples mushroom nlyze in this stuy rnge etween 52.56% i n frozen smple to 69.82% in oven rie s mple. The fresh n sun rie smples ontine n 68.40% rohyrtes respetively. Sun rying ws le to enhne n retin most proximte ontents mushroom more thn or two methos. T le 2 shows minerl omposition fresh n preserv e mushroom. T he soium ontent vrie from in f rozen smple to in sun rie smple. The fresh n oven rie smples h vlues n respetively; potssium ontent rnge from mg/ 100g in fresh smple to in frozen smple. T he oven rie n sun rie s mples h vlues n respetively; mngnese ontent rnge from 1.18 i n frozen smple to 2.33 i n sunrie smple. The fresh n oven rie smples h vlues 1.43 n 2.23 respetively; mgnesium ontent rnge from in frozen smple to in t he sun rie smple. The fresh n oven rie smples h vlues n respetively; phosphorus ontent rnge from in fresh smple to in sun rie smple. The frozen n oven rie s mples h vlues n respetively; iron ontent rnge from in fresh smple t o in sun rie smple. The frozen n oven rie smples h vlues n respetively; lium ontent rnge from in t he fresh s mple to in sun rie smple. The frozen O nline version ville t: 38

3 J ournls G lol Journl Current Reserh Aeiyi & Tel V ol. 4 No. 4 n oven rie smples h vlues n respetively; zin ontent rnge from 5.31 in fresh smple to 6.78 in sun rie smple. The frozen n oven rie smples h vlues 5.85 n 6.42 respetively; opper ontent rnge from 0.70 in frozen smple to 2.90 in sun rie smple. The f resh n oven rie smples h vlues 0.81 n 2.08 respet ively. Tle 3 shows vitmins A n C ontents fresh n preserve mushrooms. The highest ontent vitmin A ws foun in t he frozen smple (0.08 µ g/g) while lest ws foun in rie smples (0.05 µ g/g). T he fresh smple ontine highest ontent vitmin C ( µ g/g) while sun rie smple ontine lest (80.00 µ g/g). Tle 1: P roximte omposition fresh n preserve mushrooms P rmeter (%) F resh O ven rie S un rie M oisture P rotein F t A sh C rue fier C rohyrte Mens with sme letters within rows re not signifintly ifferent t p 0.05 Tle 2: M inerl ontents f resh n preserve mushrooms N utrient () F resh O ven rie S un rie S oium P otssium M ngnese M gnesium P hosphorus I ron C lium Z in C opper M ens with sme letters within rows re not signifintly ifferent t p 0.05 T le M ens 3: Vitmins A n C omposition fresh n preserve m ushrooms V itmin (µg/g) F resh O ven rie S un rie V itmin A V itmin C with sme letters within rows re not signifintly ifferent t p 0.05 D isussion T he lower proximte n minerl ontent in fresh mushroom smple in this stuy oul e ttriute to high moisture ontent. M ushrooms re known to ontin high moisture ontent. The moisture ontent oserve in fresh mushroom in this stuy suggest t ht it nnot e store for long without spoilge, sine high wter tivity oul enhne miroil tion tht n le to spoilge. H ene, re is nee for preserv tion mushroom. The lifetime ulk fruiting oy is only out ys ( Kl, 2009). Thus, preserving mushrooms n reue post-h rvest l oss n exten ir shelf life (Muynj e t l., 2012). R uerto n Brtt (2000) reporte tht high moisture ontent reues shelf life foo sustnes. Removl moisture results in inrese onentrtion nutrients (Morris e t l., 2004). Thus, higher moisture foo ontins, lower nutrient ontent foo. This is in onsonne with results previous stuies ( O o, 2007; Ui, 2005; Ogunton, 1998) in some ses onl vegetles. Previous reserhers hve reporte effet ifferent methos preservtion on nutritionl qulity m ushrooms n or foo ommoities. Aishh n Rosli (2014) reporte effet ifferent rying tehniques on nutritionl vlues oyster mushroom ( Pleurotus sjor- ju) in Mlysi n reporte tht rying methos retine nutritionl qulity t he m ushroom. Aeyemi e t l. (2014) lso worke on influene ifferent rying methos on proximte n phytohemil omposition M oring o leifer n oserve tht sun rying fvore retention proximte ontents. Results otine in p resent stuy re in onsonne with se results. It is worthy note tht rying inrese protein ontent mushroom w hih is ontrry to report Morris e t l. ( 2004) tht het entures protein. Sine het entures protein, reson for inrese p rotein in rie mushroom oul e ttriute to type protein present in it. This lls for furr stuy on protein onstituent mushroom. T he loss nutrients (proximte n some minerls) oul e s result oxition. Rikmn e t l. ( 2007) oserve tht frozen prouts loose more nutrients uring storge ue to oxition. O nline version ville t: 39

4 J ournls G lol Journl Current Reserh Aeiyi & Tel V ol. 4 No. 4 T he omprle proximte n minerl ontent sun n oven rie smples showe tht eir methos ws s goo s or to preserve n inrese nutrients. Drie smples h signifint ege over frozen smple vis-à- v is retention n p reservtion proximte n minerl ontents. This inites superiority rying to onserve nutrients (Aletor n Aeogun, 1995; Rikmn et l., 2007; Rei e t l., 2016). T he loss in vitmins A n C ontent mushroom y rying metho is in line with finings Ogu (2007) tht rying might h ve verse effet on voltile nutrients s uh s vitmin ontent fresh foos. C onlusion In this stuy, vritions in nutritionl omposition eile mushroom P. sjor- ju s influene y ifferent methos p reservtion employe hve een estlishe. Thus, nutritionl qulity mushroom epens on metho preservtion. D ying (oven rying n sun rying) proue etter results for enhning n preserving nutrients reltive to freezing whih rought out loss nutrients in mushroom exept vitmin A. H owever, t he highest vlues nutrients exept moisture ontent n vitmins were o serve in rie smples. Therefore, rying is reommene for preservtion mushroom. R eferenes Aeyemi, S.B., Ogunele, K.O. n Animsun, M.A. (2014). Influene rying methos on proximte n phytohemil omposition M oring o leifer L m. Glol Journl Meiinl Plnt Reserh, 2( 1): 1-5. Aishh, M. S. n Rosli, W.I. ( 2013). Effet ifferent rying tehniques on nutritionl vlues oyster mushroom ( P leurotus sjor- ju). S ins Mlysin, 42(7): A kinyele, B. J., Omeso, J. O. n Olunmoye, M. K. ( 2011). P hytohemil sreening n ntimiroil potentils three inigenous wil Gnoerm mushrooms from Ono stte, Nigeri. N igerin Journl Miroiology. 25: A letor, M.V.A. n Aeogun, O.A. (1995) Nutrient n ntinutrient omponents so me tropil lefy vegetles. Foo Chemistry, 53, th A OAC ( 2000). Offiil metho nlysis. 16 e ition. Wshington DC: Assoition Offiil Anlytil Chemists. B hl, N. (1998). H nook on mushroom. Oxfor: An IBH Pulition Co. Lt.: Chng, S. T. n Fernnex (1980). Stuies on Pi Mushroom ( V olvriell v olve) use oil plm perirp wste on lterntive sustrte. M l. Agri. Res., 2: Dnso-B oteng, E. (2013). Effet rying methos on nutrient qulity Bsil ( O imum v irie) leves ultivte in Ghn. Interntionl Foo Reserh Journl, 20(4): E mili, B., Grzyn, J. n Zi, L. ( 2006). Eile mushrooms s soure vlule nutritive onstituents. A t S i Pol-T ehnol Aliment., 5(1): 5-20 H elmenstine, A.M. ( 2001). V itmin C etermintion y ioine t itrtion, Aout.om H ung, P.V. n Nhi, N.N.Y. ( 2012). Nutritionl omposition n ntioxint pity severl eile mushrooms grown in s ourn Vietnm. Int. Foo Reserh J., 19(2): K l, P. (2009). Chemil omposition n nutritionl vlue Europen speies wil growing mushrooms: A review. Foo Chemistry: 113: K ulshresht, M., Singh, A. n Deepti, V. ( 2009). Effet ifferent ryi ng onitions on m ushroom qulity. J ournl Engineering Siene n Tehnology. 4(1): Lee, H., Song, M. n Hwng, S. (2003). Optimizing ioonversion eproteine heese to myeli G noerm luium. Proess Biohem., 38: M uynj, C., Kyme, D. n Nmuguny, B. (2012). Effet pretretments n rying methos on hemil omposition n sensory evlution oyster mushroom P leurotus o esstrus) power n soup. J ournl Foo Proessing n Preservtion. DOI:1111/j, x Morris, A., Brnett A. n Burrows O. (2004). Effet proessing on nutrient ontent foos. Cjrtile; 37: O o, C.C. ( 2007). Effet Dry Seson on Green Lefy Vegetle proution on Househol Foo Seurity n Women E mpowe rment in Ani n Opi. (Unpulishe B.S. Thesis, University Nigeri, Nsukk). O gu, I.F. ( 2007). Evlution et- rotene, iron n or mironutrient sttus rts fe sun n she rie flute pumpkin. ( T elifri oientlis) leves n its prout, lef ur. Msters sis, Dept Nutrition n Dietetis, U.N.N. O gunton, T. (1998). Green lefy vegetles In: Nutritionl Qulity plnt foos. Osgie, A.U &Ek, O.U. Benin, Nigeri, PP P erson, D. ( 1976). Chemil nlysis foos. 7th e. Lonon, Churhhill, Livingstone, pp R ei, T., Munynyi, M. n Muluz, T. (2016). Effet ooking n preservtion on nutritionl n phytohemil omposition mushroom A mnit zmin. F oo Siene n Nutrition. D OI.1002/fsn Rikmn C.J., Brrett, D.M. n Bruhn, C.M. (2007). N utritionl omprison fresh, frozen n nne fruits n vegetles. Prt 1. V itmins C n B n phenoli ompouns. J. Si. Foo Agri, 87: O nline version ville t: 40

5 J ournls G lol Journl Current Reserh Aeiyi & Tel V ol. 4 No. 4 Ruerto, G. n B rtt, M. T. ( 2000). Antioxint tivity selete essentil oil omponents in two lipi moel systems. Foo Chemistry; 69: U i, U.S. (2006). The nutrient potentils lens tm ( H einsi rint) soup mel n ssv ( M nihot e sulentus) fufu ishes s onsume in Ugo, A kw I om Stte, Nigeri. (Unpulishe Ph.D Thesis. University Nigeri, Nsukk). O nline version ville t: 41