Proximate Constituents and Nutritional Value of Paddy Straw Mushroom (Volvariella esculenta (Mass) Sing.)

G. KRISHNA MOHAN and R. JEYARAJAN

doi:https://doi.org/10.29321/MAJ.10.A03067

Madras Agricultural Journal

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Proximate Constituents and Nutritional Value of Paddy Straw Mushroom (Volvariella esculenta (Mass) Sing.)

Author: G. KRISHNA MOHAN and R. JEYARAJAN,

p-ISSN: 0024-9602, e-ISSN:2582-5321, Vol: 65, Issue: apr-apr,

DOI:https://doi.org/10.29321/MAJ.10.A03067

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Abstract

The proximate constituents of paddy straw mushroom (Volvariella esculenta (Mass) Sing.. in different stages of development were analysed to find out the nutritional value. The mature mushroom contained protein, crude fibre, crude fat, sugars, phenols. amino nitrogen and ascorbic acid. Its protein content was higher than the common vegetables. Though it contained four essential amino acids required for human nutri- tion, its food value in terms of calories was much lower than that of common vegetables.

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