FULL_PROJECT_REPORT

SOKOINE UNIVERSITY OF AGRICULTURE
FACULTY OF AGRICULTURE
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
DEGREE PROGRAMME: FOOD SCIENCE AND TECHNOLOGY
TITLE: EFFECTS OF SOLAR DRYING ON NUTRIENT CONTENT AND
SENSORY ACCEPTABILITY OF OYSTER MUSHROOM (Pleurotus oestratus).
NAME OF STUDENT: ABDALLAH, Bakari A
REG. NO: FST/D/12/T/0040
NAME OF SUPERVISOR: Prof. LYMO, M.E
A SPECIAL PROJECT REPORT SUBMITED IN PARTIAL FULLFILLMENT
OF THE REQUIRMENT FOR THE DEGREE OF BACHELOR OF SCIENCE
IN FOOD SCIENCE AND TECHNOLOGY OF SOKOINE UNIVERSITY OF
AGRICULTURE, MOROGORO, TANZANIA.
JULY, 2015.

i
ABSTRACT
Oyster mushrooms are being cultivated in different areas in Tanzania including
Morogoro. The effect of solar drying on nutrient content of edible oyster mushrooms
(Pleurotus ostreatus) was investigated. The nutrient contents of fresh and solar dried
samples (moisture content, crude protein, crude fat, crude fiber, total mineral (ash)
content, total carbohydrate, vitamin C, micro and macro-minerals) were analysed by
using AOAC methods. Also the mushroom samples were subjected to sensory
evaluation by using 50 untrained panelists. The results showed that solar drying method
had effect on redusing the nutrient contents from 26.50% to 22.34%, 3.45% to 1.35%,
10.79% to 10.078%, 8.36% to 7.37%, 43.96%, to 42.012% and 36.33mg/100g to
3.82mg/100g for crude protein, crude fat, crude fiber, ash content and vitamin C
respectively. The level of micro and macro-minerals (Fe, Ca and Mg) were increased
from 10.3mg/g to 113.4mg/g, 18.88mg/g to 1651.96mg/g and 1.92 mg/g to 55.59 mg/g
respectively. The sensory evaluation results showed that solar dried samples were
accepted however, significant differences (P < 0.05) were observed in terms of taste,
texture and general acceptability. Therefore, solar drying method may be suitable for
preserving mushroom by reducing moisture content to such a low level which may
inhibit microbial and biochemical activities hence, minimizing post-harvest losses of
mushroom.

ii
ACKNOWLEDGEMENT
Iam grateful to the almighty living God for making me healthy living and complete my
studies.
I wish to convey my gratitude to the Tanzania Government through the Ministry of
Science, Technology and Education, as well as, the Higher Education Students Loan
Board (HESLB) for the sponsorship that enabled me to pursue a BSc. in Food Science
and Technology studies at the Sokoine University of Agriculture (SUA) in the
department of Food Science and Technology.
I am also highly indebted to my special project supervisor, Prof. Lymo, M.E. who spent
her invaluable time, tirelessly and intelligently guiding me towards successful
completion of the study.
My special thanks are due to the Food Science and Technology Laboratory
Technicians, Mr. Stewart Mwanyika, Mr. Waduma, Mrs. Mapunda and Mr. Mufui for
their moral and material assistance during the implementation of this study.
I am also grateful to all friends for their support especially Mr. Michael Malembeka,
Jacob Cosmas, Stephen Siao and all my roommates Miraji Msangi and Elias Shem.
Lastly I would like to thank all students who participated in conducting sensory
evaluation tests and any other students who in one way or another have encouraged me
from the beginning to the end of this study. May the blessings of the Lord be upon you
all.

iii
COPYRIGHT
No part of this special project may be produced, stored in any retrieval system, or
transmitted in hard copy or electronic media or by any means without prior written
permission from the author or Sokoine University of Agriculture on behalf.

iv
DEDICATION
This work is dedicated to my lovely mother, Rehema Msami and my lovely father, Ally
Abdallah Madebe for their encouragements. Nothing I can pay for taking care of me,
you always show me the greatest love that nobody else can. I love you all.
Also I dedicate this work to my elder brothers, Hamis Mwirangi and Haji Rozzo for
their encouragement and advice. Also I dedicate this work to my young brothers Ayoub
Athanas and Athanas Kabujanja.

v
TABLE OF CONTENTS
ABSTRACT .....................................................................................................................i
ACKNOWLEDGEMENT.............................................................................................ii
COPYRIGHT ................................................................................................................iii
DEDICATION...............................................................................................................iv
TABLE OF CONTENTS...............................................................................................v
LIST OF TABLES ......................................................................................................viii
CHAPTER ONE.............................................................................................................1
1.0 INTRODUCTION....................................................................................................1
1.1 Background Information............................................................................................1
1.2 Problem Statement and Justification..........................................................................2
1.3 Objectives...................................................................................................................4
1.3.1 General objective.................................................................................................4
1.3.2 Specific objectives...............................................................................................4
CHAPTER TWO............................................................................................................5
2.0 LITERATURE REVIEW........................................................................................5
2.1 Nutrient content of mushroom ...................................................................................5
2.1.1 Protein..................................................................................................................5
2.1.2 Carbohydrate .......................................................................................................5
2.1.3 Fat........................................................................................................................5
2.1.4 Vitamins ..............................................................................................................6
2.1.5 Mineral constituents ............................................................................................6
2.2 Mushroom processing ............................................................................................7
2.2.1 Drying..................................................................................................................8
2.2.2 Effects of different drying methods on nutrient contents of mushroom. ............8
2.3 Healthy benefits of mushroom...................................................................................9
2.3.1 Nutritional value..................................................................................................9
2.3.2 Medicinal value .................................................................................................10

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CHAPTER THREE .....................................................................................................11
3.0 MATERIALS AND METHOD.............................................................................11
3.1 Materials...................................................................................................................11
3.2 Methods....................................................................................................................11
3.2.1 Sample preparation............................................................................................11
3.3 Proximate Analysis ..................................................................................................11
3.3.1 Ash determination .............................................................................................12
3.3.2 Crude protein determination..............................................................................12
3.3.3 Crude fat determination.....................................................................................12
3.3.4 Crude fiber determination..................................................................................13
3.3.5 Moisture content determination.........................................................................13
3.3.6 Ascorbic acid determination..............................................................................14
3.3.7 Carbohydrate determination ..............................................................................14
3.3.8 Macro and micro mineral determination. ..........................................................14
3.4 Sensory evaluation ...................................................................................................15
3.5 Data analysis ............................................................................................................15
CHAPTER FOUR ........................................................................................................16
4.0. RESULTS AND DISCUSSION ...........................................................................16
4.1. Chemical analysis of dried mushroom....................................................................16
4.1.1. Ash content.......................................................................................................16
4.1.2. Protein content..................................................................................................16
4.1.3. Fat content ........................................................................................................17
4.1.4. Crude Fiber content ..........................................................................................17
4.1.6 Total carbohydrate content ................................................................................17
4.1.7. Vitamin C content.............................................................................................18
4.1.8. Mineral content.................................................................................................18
4.2 SENSORY EVALUATION.....................................................................................19
4.2.1. Colour ...............................................................................................................19
4.2.2. Taste .................................................................................................................20
4.2.3. Texture..............................................................................................................20

vii
4.2.4. Aroma ...............................................................................................................20
4.2.5. General acceptability........................................................................................21
CHAPTER FIVE..........................................................................................................22
5.0 CONCLUSION AND RECOMMENDATIONS .................................................22
5.1 Conclusion................................................................................................................22
5.2 Recommendations ....................................................................................................22
REFFERENCES...........................................................................................................24
APENDICES.................................................................................................................27

viii
LIST OF TABLES
Table 1: Proximate composition values of solar dried mushroom in % (Dry mater
basis). ...............................................................................................................16
Table 2. Vitamin C content of solar dried mushroom in mg/100g (Dry weight basis)..18
Table 3. Mineral content of solar dried mushroom in mg/g (Dry weight basis)............18
Table 4: Mean scores for mushroom samples................................................................19

ix
LIST OF APPENDICES
Appendix 1:Sensory evaluation form.............................................................................27
Appendix 2:Data for Vitamin C .....................................................................................28
Appendix 3:ASH CONTENT ........................................................................................29
Appendix 4: Anova table for colour...............................................................................30

1
CHAPTER ONE
1.0 INTRODUCTION
1.1 Background Information
Mushrooms are fungi which are so distinct in nature; they are classified on their own
kingdom separate from plants or animals. There are hundreds of identified species of
fungi which, since time immemorial, have made a significant global contribution to
human food and medicine (Ahlawat, 2000b). It has been reported that useful fungi
defined as having edible and medicinal value are over 2300 species (Chang, 2007).
Although this contribution has historically been made through the collection of wild
edible fungi, there is a growing interest in cultivation edible mushroom to supplement
or replace wild harvest. This is a result of the increased recognition of the nutritional
value of many species, coupled with the realization of the income generating potential
of fungi through trade (Anon, 2013).
Post-harvest losses are very high in most of the horticultural commodities and it may be
one of the highest in mushrooms. Even after harvesting, mushroom continue to grow,
respire, mature and senesce resulting in weight loss, veil-opening, browning, wilting
and finally in spoilage (Rai and Arumuganathan, 2003). Almost all mushrooms have
very short shelf-life but the paddy straw mushroom has the shortest (few hours at the
ambient) and Milky has very good shelf-life (3-5 days) if microbial spoilage is taken
care of (Rai and Arumuganathan, 2003). Most damaging post-harvest changes in
mushroom vary with species includingblackening in the button mushroom, cap-opening
in the paddy straw mushroom and mucilage in the oyster mushroom, which affect their
marketability significantly (Ahlawat et al., 2000a). Weight loss is very serious problem
in all the mushrooms as these contain very high moisture (85-90 %) and are not
protected by the conventional cuticle (Rai and Arumuganathan, 2003). Due to very
high moisture and rich nutritive value, microbial spoilage in mushrooms is also a
problem. In case of the button mushroom all the four most deleterious changes namely;
browning, veil-opening, weight loss and microbial spoilage require utmost post-harvest
care (Ahlawat et al., 2000a). Needless to say that these changes are also accompanied
by changes in the nutritional and medicinal attributes of these mushrooms. Utmost

2
post-harvest care of mushrooms is needed not only for the fresh market but also for the
processing, as most of these changes are irreversible (Rai and Arumuganathan, 2003).
Due to highly perishable nature, preservation of mushrooms is necessary to minimize
the post-harvest losses. For this, the processing techniques such as Canning, Individual
Quick Freezing (I.Q.F.), Vacuum Freeze Drying (VFD), Drying, Vacuum Drying,
Pickling, Steeping Preservation and Radiation Preservation have been developed and
are used on the basis of their merits per market demand and end use (Anon,
2013).Vacuum freeze drying (V.F.D.) is a further development in mushroom
processing technology. In this process the original shape, quality, colour size, texture,
freshness properties of thermal sensitive produce are retained. Drying is the age old
practice of preserving mushrooms at ambient temperatures. With the advancement of
technology, different kinds of dehydration processes have been developed e.g. Sun
drying, mechanical drying, air drying, micro-wave oven drying and solar drying.
Among these the microwave oven drying is the best method. Pickling of mushroom is
also a popular method of preserving. It is a more economically viable way during the
surplus periods (Eissa et al., 2013).
1.2 Problem Statement and Justification
Mushroom cultivation has enormous potential to improve food security and income
generation, which in turn can help boost rural and urban economic growth. Postharvest
losses are among the problem facing mushroom cultivators in developing countries.
Like other fruits and vegetables, mushrooms respire, grow, mature and senesce after
harvest which affect quality and shelf-life significantly resulting to food insecurity
(Rai, and Arumuganathan, 2003). Mushrooms have very short shelf life thus cannot be
stored or transported for more than 24 hours at the ambient conditions prevailing in
most parts of year and the country (Ahlawat et al., 2000a). Among the methods of
processing used to solve the problem of post-harvest loss were the older procedures of
salting and pickling. However, since full preservation using table salt can only be
attained at a concentration of 15-25%, this method has an adverse effect on both the
nutritive value and the quality of the raw material (Lidhoo and Agrawal, 2006). In
salted mushrooms the content of water soluble constituents is lower and the
sodium/potassium ratio is less favorable (Lidhoo and Agrawal, 2006). In spite of their

3
low nutritive value, salted mushrooms are desalted and used as semi-finished products
in the production of marinades (Lidhoo, and Agrawal, 2006). Owing to their good
keeping qualities and fairly low transport cost, salted mushrooms are always in demand
in European markets, particularly in the Netherlands (Teknik and Berbeza, 2013).
Mushroom is a perishable food whose physical characteristics change with time. Fresh
mushroom contain high moisture content (85-95 %,wb) and hence are highly perishable
commodities, and start deteriorating immediately after harvest (Ahlawat et al.,
2000a). In view of their highly perishable nature, the fresh mushrooms have to be
processed to extend their shelf life for off-season use (Ahlawat et al., 2000a). Among
the various preservation methods the most frequently adopted methods include canning,
drying and pickling. It is reported that drying is a comparatively cheap and the easiest
mean to increase the shelf life of high moisture products like mushroom (Lidhoo and
Agrawal, 2006). Processing mushroom by solar drying can assist marketing, by
extending shelf-life for small scale producers until they need to sell their product, and
in some cases adding value. Due to the fact that drying method is the cheapest and
easiest method, will be appropriate method for this study. Therefore this research has
used will involve solar drying method as means of improving shelf life of mushroom in
order to improve food security to the people especially those farmers who are becoming
more popular in cultivation of mushroom but they don’t know how to preserve these
perishables.

4
1.3 Objectives
1.3.1 General objective
To reduse postharvest losses of oyster mushroom (Pleurotus ostreatus)
1.3.2 Specific objectives
i. To preserve oyster mushroom by solar drying method.
ii. To determine the nutrient content of solar dried oyster mushroom
iii. To carry out sensory acceptability of solar dried oyster mushroom

5
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 Nutrient content of mushroom
2.1.1 Protein
Protein and its amino acid are important constituent of mushrooms (Agrahar- Murugkar
and Subbulakshmi, 2005; Wani et al., 2010). Many research have been done to analyse
the protein value of different mushroom species. (Pushpa and Purushothama, 2010;
Jagadeesh et al., 2010) have analyzed the nutrition of six mushroom species and found
that the protein values range from (18.31 to 27.83 % ) but one species of A. bisporus
showed to have large value of protein of about 41.06%. Composition of Lentinustu
berregium in both wild and cultivated type were also analyzed by Manjunathan and
Kaviyarasan (2011) and found that the cultivated variety had higher concentration of
protein (25%) than the wild one (18.07%).
2.1.2 Carbohydrate
Jagadeesh et al. (2010) reported that 34.75 and 38.9% of carbohydrate content present
in mycelia and fruit body of V. bombycina. Nutrient composition of L. tuberregium in
both wild and cultivated type were analyzed by Manjunathan and Kaviyarasan (2011)
and found 58.05 and 55.8% carbohydrate in cultivated variety and in wild variety
respectively. (Manikandan, 2011; Manjunathan et al., 2011; Kumar et al., 2013 and
Singdevsachan et al., 2013) reported that total carbohydrate content varies from 26-
82% on dry weight basis in different mushrooms. Nutritional values of wild
mushrooms have been studied by Johnsy et al., (2011) and found good source of
carbohydrates ranged from 33.23% in A. auricular to 50.2% in L.tuber-regium.
2.1.3 Fat
In mushrooms, the fat content is very low as compared to proteins and carbohydrates
Singdevsachan et al. (2013). Kavishree et al. (2008) have analyzed twenty-three
species of naturally grown and collected mushroom fruiting bodies from different
geographic locations of India for their total fat and fatty acid contents and mushroom
species were found to contain (0.6 to 4.7%) total fat. These mushroom species were

6
also high in unsaturated fatty acids (52 to 87%), compared to saturated fatty acids.
Jagadeesh et al. (2010) also reported that 1.15 and 2.72% lipid contents were present in
mycelia and fruit body of V. bombycina, respectively. Manjunathan and Kaviyarasan
(2011) reported that the fat content in the cultivated variety (1.54%) of L.
tuberregiumwas lower than that in the wild one (1.6%). Johnsy et al. (2011) have
studied the nutritional values of wild mushrooms from Western Ghats of Kanyakumari
district and revealed very less amounts of fats ranged from 1.17% to 2.58%. According
to proximate composition of four wild mushrooms studied by Manjunathan et al.
(2011), the fat contents was very less ranged from 0.74% to 2.25%.
2.1.4 Vitamins
Agrahar-murugkar and Subbulakshmi (2005) determined the vitamin C content (mg/g)
in seven wild edible mushrooms commonly consumed in the Khasi hills of Meghalaya,
India and found that 14.9, 41.8, 41.9, 28.0, 19.6, 25.8, 18.1 vitamin C present in C.
gigantea, C. cinerea, C. cibarius, R. brevispora, R. integra, G. floccosusand L.
quieticolor, respectively. Recently, vitamin content such as thiamine, riboflavin and
ascorbic acid were analyzed by Singdevsachan et al. (2013) in wild mushrooms (L.
sajor-cajuand L. torulosus). The highest thiamine content was found in L. torulosus
(0.19 mg/g) and lowest in L. sajor-caju (0.13 mg/g). Both the studied wild mushrooms
showed good quantities of ascorbic acid (17.75 mg/g in L. sajor-cajuand 52.91mg/g in
L. torulosus) where as rifboflavin was not detected (Singdevsachan et al., 2013).
Unfortunately, information on the bioavailability of vitamins from mushrooms has been
lacking.
2.1.5 Mineral constituents
Ash content of different mushrooms is usually 0.18-15.73% on dry matter
(Manjunathan and Kaviyarasan, 2011). The fruiting bodies of mushrooms are
characterized by a high level of well assimilated mineral elements. Mineral
composition of L. tuberregium in both wild and cultivated type were also analyzed by
Manjunathan and Kaviyarasan (2011) and found that the potassium concentration in the
cultivated mushroom (90.8%) was higher than in the wild (7.53%). Zinc was
distributed such that the cultivated variety had a higher concentration (4.9%) than the

7
wild one (0.41). Proximate composition of four wild mushrooms has been studied by
Manjunathan et al. (2011) with their macro- and micromineral contents. Macro mineral
such as calcium content was 208 mg/g for Clitocybe sp., and 195 mg/g for M.
rhodocus. The highest sodium and potassium content (858.4 and 1369.1 mg/g)
respectively found in Clitocybe sp. whereas M. rhodocus had the highest magnesium
content (250 mg/g). Further, micro-mineral such as iron content varied from A.
polytricha with 16.3 mg/g to M. rhodocus with 85.6 mg/g. Copper content ranged from
A. polytricha (0.3 mg/g) to M. rhodocus 9.0 mg/g. Manganese content in M. rhodocus,
Clitocybesp, A. polytricha, and L. tigrinus were 3.4, 2.7, 1.3 and 0.6 mg/g, respectively
(Manjunathan et al., 2011). Recently, Singdevsachan et al. (2013) have reported the
mineral contents of two wild mushrooms (L. sajor-cajuand L. torulosus) from Similipal
Biosphre Reserve, Odisha, India. L. torulosus showed the highest iron (2.94 mg/kg),
potassium (0.85 mg/kg) and phosphorus (0.24 mg/kg) contents whereas L. sajor-caju
showed the highest manganese (0.12 mg/kg) and nickel (0.05 mg/kg) contents.
However, both mushrooms did not show the presence of cobalt and cadmium content
(Singdevsachan et al., 2013).
2.2 Mushroom processing
Mushrooms are usually enjoyed fresh, but this can be problematic as most species
should be consumed within three to four days of harvesting in order to avoid spoilage.
Where infrastructure permits, harvesting and immediately selling to an end consumer,
local market or regional wholesaler on the same day ensures a better price. In larger
enterprises, cold rooms can be used to store the mushrooms before they are sent to
market. Optimum storage temperature varies between 5 and 8 °C (Reyes et al., 2014).
Some infrastructural investment may be needed to undertake processing effectively
and, once processed, mushrooms need to be packaged and stored carefully. Mushrooms
may be frozen and placed in airtight containers; however, unprocessed mushrooms take
up a lot of room and this can be a costly way of preserving them. Mushroom may be
baked, fried, boiled, creamed, roasted, pickled and stuffed. In India, it is mostly
consumed fresh and a negligible amount is used for processing. However, where
mushrooms can be grown at ambient temperature (i.e. hilly areas) but cannot be
transported quickly to consumption places (i.e. big cities in plains) the only way to its

8
utilization is its processing (Ashok et al., 2011). They can be processed as canned,
dried and frozen mushrooms. The vitamins in mushroom are well retained during
cooking, canning and dehydration. The moisture content in dried mushrooms should be
between 5 and 8%. The dried mushrooms are packed in hermetically sealed air tight
tins for quality retention and stored at a cool dry place. Processed products can then be
sent easily to all parts of the country for consumption. Mushroom ketchup and soup are
other important products. Increased production at the least cost might include
mushroom growers particularly those from remote hilly areas to adopt mushroom
processing (Ashok et al., 2011).
2.2.1 Drying
The main goal of drying of food stuff is to reduce the moisture content of the solid up
to a level where microbial growth and enzymatic reactions are minimum. Agro-
products represent a significant part of the seasonal crops. In order to extend their shelf
life, drying is a major technology; however, it implies high energy consumption. The
energy necessary for drying usually comes from fossil fuels, whose price is
continuously rising (Ashok et al., 2011). Mushrooms are also suitable for drying,
enabling them to be stored for long periods without deteriorating; this can be done
using solar drying. Drying is perhaps the oldest technique known to the mankind for
preservation of food commodities for long duration. It is the process of removal of
moisture from the product to make the products suitable for safe storage and protection
against the attack by microorganisms during the storage. Drying is one of the most
energy-intensive processes in agro-products industry (Reyes et al., 2014). For this
reason, using solar energy appears as an attractive not polluting alternative to be used in
drying processes.
2.2.2 Effects of different drying methods on nutrient contents of mushroom.
Drying mushroom confer a stabilizing property to it and then can be stored for a longer
period. Heat treatments like drying have been reported to affect color and texture of
various products like tofu, milk paneer, banana and potato. The efforts are being made
presently to minimize the deleterious effects of drying while preserving the functional
properties of the oyster mushroom. Thus, the study was conducted to investigate the

9
effect of different drying techniques on the nutritional values of oyster mushroom
(Teknik and Berbeza, 2013). The nutritional values of the dried oyster mushroom with
different drying techniques were thus determined. There were three different drying
techniques used. These include low heat air blow (LHAB), sun drying (SD) and gas
laboratory oven (LO) drying. Samples were analyzed for beta-glucan content, water
activity, colour, proximate analysis and dietary fibre concentration. The result showed
that low heat air blow (LHAB) method confers the lowest water activity compared with
the other two drying methods. It also has the lowest colour measurement for brightness.
Mushroom samples dried by LHAB techniques contain the highest concentration of
both fat and carbohydrate compared with the other two methods. Besides, sun drying
method confers the highest beta-glucan content. On the other hand, dietary fibres
observed in gas laboratory oven dried samples contain the highest fiber content among
the three drying treatments (Teknik and Berbeza, 2013). Therefore, low heat air blow
(LHAB) method is the best method recommended in reducing water activity and
increasing proximate contents while both sun drying (SD) and gas laboratory oven
(LO) are good in preserving beta-glucan and dietary fibre contents, respectively
(Teknik and Berbeza, 2013). Therefore, instead of using low heat air blow (LHAB),
sun drying (SD) and gas laboratory oven (LO) drying, this study will involve solar
drying method by tunnel dryer to examine its effectiveness on moisture content
removal and nutrient retention of oyster mushroom (Pleurotus ostreatus).
2.3 Healthy benefits of mushroom
2.3.1 Nutritional value
Mushrooms are a good source of vitamin B, C and D, including niacin, riboflavin,
thiamine, and folate, and various minerals including potassium, phosphorus, calcium,
magnesium, iron and copper. They provide carbohydrates, but are low in fat and fiber,
and contain no starch. Furthermore, edible mushrooms are an excellent source of high
quality protein (reported between 19 percent and 35 percent), and white button
mushrooms contain more protein than kidney beans. Oyster mushroom powder rich in
protein and low in fat contents can be incorporated into various recipes for improving
the nutritional status of vulnerable population in developing countries (Dunkwal et al.,
2007).

10
2.3.2 Medicinal value
Recently, there has been a spectacular growth in, and commercial activity associated
with, dietary supplements, functional foods and other products that are ‘more than just
food’. Medicinal fungi have routinely been used in traditional Chinese medicine.
Today, an estimated six percent of edible mushrooms are known to have medicinal
properties and can be found in health tonics, tinctures, teas, soups and herbal formulas.
Lentinula edodes (shiitake) and Volvariel lavolvacea (Chinese or straw mushroom) are
edible fungi with medicinal properties widely diffused and cultivated (Elaine and Nair,
2009). In addition to all the essential amino acids, some mushrooms have medicinal
benefits of certain polysaccharides, which are known to boost the immune system
(Dunkwal et al. 2007). Research indicates that mushroom contain β-glucan which is
very effective at activating white blood including the macrophages and neutrophils,
both of which provide the immune system’s first lines of defense against foreign
material in the body. Fungal β-glucan appears to act by stimulating the whole immune
system so they may have an advantage in treating diseases (Chen and Seviour, 2007).

11
CHAPTER THREE
3.0 MATERIALS AND METHOD
3.1 Materials
Samples of fresh oyster mushroom (Pleurotus ostreatus) was purchased from small
scale production farm at Magadu area located near Sokoine University of Agriculture
(SUA) where there is small scale production by the students who are doing their
project.
3.2 Methods
The portion for solar drying was spread on the trays and loaded in the drying chamber
of the tunnel drier at 650 C for 8 hours before grinding with mortal and paste. The
sample was sieved then packed in polyethylene bags and stored at room temperature
and used for chemical analysis of moisture content, crude protein, carbohydrate, crude
fat, crude fiber, vitamin C, ash content, micro mineral including Fe and macro minerals
including Ca and Mg and sensory evaluation. The portion of fresh sample was ground
with mortar and paste and used immediately for the analysis.
3.2.1 Sample preparation
Mushroom samples were washed with clean water to remove dirty and sands ready for
blanching. Hot water blanching method was used whereby 4kg of sample were dipped
for 3 minutes in boiling water at 700 C before drying. Each mushroom cap was sliced
parallel to the gills into small pieces to form two equal slices for each cap. The stems
were halved along the length to form small pieces of 3cm length. Mushroom sample
were divided into two portions, one lot of fresh (wet) samples and the other lot for solar
drying.
3.3 Proximate Analysis
The proximate composition of fresh and solar dried mushrooms was determined
according to the Official Methods of Analysis (AOAC, 1995).

12
3.3.1 Ash determination
Ash content of fresh and solar dried mushroom was determined by using dry ash
method AOAC (1995) method no. 935.47. Ash was determined by ignition of the
sample and in this process the organic matter was burnt and the residue obtained was
ash or inorganic matter. The samples were heated overnight at 5500C, during heating
the lids were left open for each crucible. The result was calculated from the formula;
Ash (%) =
weight of Ash
weight of sample
× 100
3.3.2 Crude protein determination
Crude protein of fresh and solar dried mushroom was determined by the micro-kjeldahl
method AOAC (1995) Official method no. 992.15. Crude protein is the figure obtained
by multiplying the Nitrogen content of the food by 6.25. The assumptions made in so
doing are; all the food nitrogen is present as protein nitrogen and all protein contain
16% Nitrogen. The result was calculated from the formula:-
% Nitrogen = (a – b) × Normality of acid × 14.008/Wt. of sample (g) × 10
Where;
a = ml of titration acid for the sample
b = ml the blank value.
N= nitrogen
The % protein was calculated from % nitrogen using the factor of 6.25 for plant
material as follows;
% Protein = % N × Protein Factor
(% Nitrogen was converted to % protein by multiplying with Kjedahl factors (6.25).
3.3.3 Crude fat determination
Crude fat of fresh and solar dried Mushrooms was determined by AOAC (1995)
Official method no.960.39. Fat was determined using the ether extract (EE) technique.
The Ether Extraction fraction was determined by subjecting the food to a continuous
extraction with petroleum ether for a defined period. The residue, after evaporation of
the solvent, is the Ether Extraction. The principle solvent used was petroleum ether,

13
that has a chemical name Ethyl Ether and formula CH3CH2OCH2CH3 and hence the
name “Ether Extract (EE)”.
The result will be calculated from the formula:-
EE (%) =
weight of extraction cup
weight of dried sample
× 100
3.3.4 Crude fiber determination
Crude fiber of fresh and dried mushroom samples were determined by using dilute acid
and alkali hydrolysis as described by AOAC (1995) method number 935.53. About
4.88g of fresh sample and 2.04g of dry sample weighed (W1) in crucibles were taken to
the fiber analyser. Two steps were involved; digestion with acid (H2SO4) followed by
digestion with alkali (KOH) in the fiber analyzer. Thereafter samples of fresh and dried
mushroom were taken to the muffle furnace at 5500C for 6 hours, cooled and weighed
again (W2). Percent fibre was calculated using the following relationship:
% Crude fibre = B-C x 100
A
Where
A = Weight of the sample.
B =Weight of crucible with dried residue after digestion.
C = Weight of crucible with ash.
3.3.5 Moisture content determination
The moisture content of fresh and solar dried mushrooms samples was determined by
AOAC (1995) method number 943.06. The samples were first weighed (W1) and put in
pre-weighed crucibles (W2) and were dried in oven at 105ºC for 8 hours. After 8 hours
the crucibles with contents were then cooled in desiccator and re-weighed (W3) until it
attained constant weight. The sample was analyzed in duplicate. The amount of
moisture in percentage was calculated as follows:
% Moisture content (Fresh weight basis) = W1-(W3-W2) X 100
W1

14
3.3.6 Ascorbic acid determination
Both the dried and fresh samples were analyzed for vitamin C by the AOAC (1995)
titrimetric method, using 2,6 Dichlorophenol indolphenol (DCPIP). The titration
reaction was;
H2C6H6O6 (vitamin C) + HC12H6C12O2N (indophenols) C6H6O6 +
HC12H8C12O2N.
The reaction between vitamin C and indolphenol bleaches indolphenol, and the color of
the reaction mixture was used to detect the end point of the titration. The result was
calculated from the following formula;
Vitamin C (mg/100g) =
(A−B)×C × V1
( S x V2)
× 100
Where;
A= volume in ml of indophenols solution used for sample
B= volume in ml of the indophenols solution used for blank
C= Mass in mg of ascorbic acid equivalent to 1.0 ml of standard indophenols solution
S= Weight of sample taken
V1= Tricarboxylic acid and sample solution
V2=Volume of the sample taken for titration against indophenol
3.3.7 Carbohydrate determination
The content of carbohydrate for control sample was determined by the following
formula: % Total Carbohydrate = 100 – (% Dry matter + % Crude protein + % Fat + %
Crude fibre + % Ash). The formula used for solar dried sample was; 100 – (% Moisture
+ % Crude protein + % Fat + % Crude fibre + % Ash).This is referred to as estimation
by the difference.
3.3.8 Macro and micro mineral determination.
Mineral contents of fresh and solar dried mushrooms samples were determined by Atomic
Absorption Spectrophotometer method described in AOAC (1995), Official Method no.
968.08. Absorbance of cations was read using absorption spectrophotometer at the
wavelength of 442.7 nm for calcium (Ca), 286.2 nm for magnesium (Mg) and 248.8 nm
for iron (Fe). The mineral contents (mg/100g) were calculated as follows:

15
Mineral content = Mg/100g = R x 100 x DF x 100
S X1000
Where,
R = absorbance reading in ppm
100=Volume of sample made
D.F =Dilution Factor
1000=conversion factor to mg/100g
S= sample weight
3.4 Sensory evaluation
Solar dried and fresh mushroom samples were cooked with the same ingredients (salt,
oil, coconut powder, onion and tomato) and the same cooking method which involved
roasting before sensory was done. The samples were presented in identical containers,
coded with 3-digit random numbers. Coded samples were presented to the panelists at
once (simultaneously). The samples of dried and fresh mushrooms were subjected to
Sensory evaluation using a five point hedonic scale (1-5) where, 1= dislike extremely,
2= dislike moderately, 3 = neither like nor dislike, 4 = like moderately and 5 = like
extremely. Both female and male panelists above 16 years were used in this study. The
consumer panelists were asked to rate their liking of product in terms of colour, texture,
aroma, taste and general acceptability on a scale in order to determine the degree of
consumer acceptance of the products. This was used to provide an indication of the
magnitude of acceptability of products.
3.5 Data analysis
Scores for each sample were organized and subjected to statistical analysis using
MSTAT-C program. Data were analyzed by ANOVA to determine whether significant
differences in mean degree of liking scores exist among the sample. For the attributes
which were significantly different, multiple comparison tests was carried out to
determine which attributes or population means differs from each other. Differences
among means were computed by T-test at p<0.05.

16
CHAPTER FOUR
4.0. RESULTS AND DISCUSSION
4.1. Chemical analysis of dried mushroom
Table 1: Proximate composition values of solar dried mushroom in % (Dry mater
basis).
Samples Dry mater Ash Protein Fat Fiber Carbohydrate
Control 6.95 8.36 26.5 3.45 10.79 43.95
Solar
dried
83.15 7.37 22.34 1.35 10.078 42.012
4.1.1. Ash content
Ash is one of the components in the proximate analysis of biological materials,
consisting mainly of salty and inorganic constituents. The level of ash in food is an
important nutritional indicator for mineral density and also quality parameter for
contamination, especially with foreign matters. The results of this study showed that
ash content of solar dried sample was (7.37%) and that for fresh (control) sample was
(8.36%) which is higher than that of solar dried sample. This small difference in the
level of ash contents indicate that solar drying method has minimum effects on
reducing ash content of oyster mushroom. This could be due to the loss of heat
sensitive minerals during drying at high temperature about 650C for eight hours
implying that most of the mineral contents in oyster mushroom are heat sensitive.
Although, some specific minerals (Ca, Mg and Fe) which were not much affected by
heat were increased in solar dried mushroom samples.
4.1.2. Protein content
From Table 1, the protein content of solar dried mushroom sample showed lower value
(22.34%) compared to that of fresh (control) mushroom sample (26.5%). This may
indicate that solar drying method has effects on decreasing the protein content of oyster
mushroom. The protein content of solar dried oyster mushroom determined in this
study fall within the values reported by different authors (Pushpa and Purushothama,

17
2010; Jagadeesh et al., 2010) who analyzed the nutrition of six mushroom species and
found that the protein values ranged from 18.31 to 27.83 %.
4.1.3. Fat content
Lipid content of (Pleurotus. ostreatus) for the fresh mushroom sample was 3.45% and
for the dried mushroom sample was 1.35%. The value obtained for solar dried sample
was almost similar to the findings reported by Johnsy et al. (2011) who have studied
the nutritional values of wild mushrooms and revealed very little amounts of fats
ranging from 1.17% to 2.58% on dry mater basis while the value for the fresh sample
was slightly higher indicating that solar drying has effects on reducing fat content of
oyster mushroom. These observations suggest that solar dried oyster mushroom has
relatively low fat content than fresh sample as discussed by other authors (Regula et al.,
2007) who suggested that dried (Pleurotus ostreatus) mushrooms exhibited low
contents of fat.
4.1.4. Crude Fiber content
Proximate and mineral analysis of two species of oyster mushroom, Plerotus tuber-
regium, and Plerotus squariosulus were examined by Ezeibekwe, et al., (2009) to
determine their nutritional value. These mushrooms were found to contain on the
average 4.54-6.54% of crude fiber on dry mater basis. In this study whereby Pleurotus
ostreatus species were analysed, crude fiber was found to be (10.79%) for fresh
mushroom samples calculated in dry mater basis and (10.078%) for solar dried
mushroom samples also calculated in dry mater basis from (Table 1.). This small
difference in the level of crude fiber contents indicate that solar drying method has
minimum effects on redusing the crude fiber content of Oyster mushroom since the
value obtained for dried sample was relatively small. Also this study show that
Pleurotus ostreatus species of oyster mushroom have relatively high level of crude
fiber contents in comparison with the study done by Ezeibekwe, et al., (2009).
4.1.6 Total carbohydrate content
The amount of total carbohydrate obtained was 42.012% for solar dried sample and
43.93% for control sample (Table 1). The total carbohydrate content of (Pleurotus
ostreatus) for the fresh sample and solar dried sample fall within the values of the

18
findings by Johnsy et al. (2011) who found good source of carbohydrates ranged from
33.23% in A. auricular to 50.2% in L.tuber-regium. The value of carbohydrate
determined in the present study is small compared to that reported by Manjunathan and
Kaviyarasan (2011) who found 58.05% and 55.8% carbohydrate in cultivated variety
and in wild variety respectively. This may be due to the difference in nutrient contents
among different varieties of mushroom species.
4.1.7. Vitamin C content
Table 2. Vitamin C content of solar dried mushroom in mg/100g (Dry weight basis)
Sample Vitamin C content (mg/100g)
Control 36.33
Solar dried 3.82
From the results shown in Table 2 it was observed that vitamin C content of solar dried
sample was small (3.82mg/g) compared to control sample (36.33mg/g). The content of
vitamin C determined in the control sample fall within the ranges reported by Agrahar-
murugkar and Subbulakshmi (2005) who determined the vitamin C content (mg/g) in
seven wild edible mushrooms and found that 14.9, 41.8, 41.9, 28.0, 19.6, 25.8, 18.1
vitamin C present in C. gigantea, C. cinerea, C. cibarius, R. brevispora, R. integra, G.
floccosusand L. quieticolor, respectively. The difference in the level of vitamin C
content between control sample and solar dried mushroom suggest that solar drying
method has got effects on reducing the level of vitamin C content by 89.5%. The loss
of vitamin C may be due to combined effects of leaching during washing before drying,
blanching at 700C for 3 minutes and drying at 650C for 8 hours.
4.1.8. Mineral content
Table 3. Mineral content of solar dried mushroom in mg/g (Dry weight basis).
Sample Mineral content (mg/g)
Ca Mg Fe
Control 10.3 18.98 1.92
Solar dried 113.4 1651.96 55.59

19
The results shown in Table 3 suggest that solar dying method had effect on increasing
the mineral content of specific mirerals (Ca, Mg and Fe) from 10.3 mg/g to 113.4
mg/g, 18.98mg/g to 1651.96 mg/g and 1.92mg/g to 55.59mg/g respectively. The
increase of mineral content level may be due to the factor that; minerals are very small
contents in the food components hence the increase in moisture content reduce
mineral concentration level. Therefore, solar dried mushroom samples had reduced
moisture content from 93.05% to 16.85% which resulted to increase the concentration
of minerals (Ca, Mg and Fe) hence solar drying method was effective in improving
the specific mineral constituents of oyster mushroom. Although, the values of mineral
contents determined in this study were small except for magnesium in solar dried
sample compared to that reported by Manjunathan et al. (2011) who obtained 208
mg/g calcium content, (250 mg/g) magnesium content and (2.94 mg/kg) iron content
in different mushroom species including Clitocybe sp., M. rhodocus and L. torulosus
respectively. These variations may be due to the difference in cultivar and species,
implying that each mushroom species has its own level of mineral compositions
depending on the cultivation practices involved and soil properties.
4.2 SENSORY EVALUATION
Table 4: Mean scores for mushroom samples
Sample Colour Texture Aroma Taste Acceptability
Control 4.36 4.38 4.40 4.44 4.48
Solar dried 4.12 3.88 4.08 4.08 4.08
4.2.1. Colour
Colour is a sensation that forms part of the sense of vision, judges the appearance of a
food. From the results shown in Table 4, there were no significance differences in
terms of colour between solar dried mushroom and fresh (control) sample (P > 0.05) as
shown in appendix Table 2. This suggests that most of the panelists were not able to
differentiate the two products in terms of colour attribute although slight difference
appeared between them in terms of degree of liking the samples.

20
4.2.2. Taste
The results show that there was no significance difference (P> 0.05) as shown in
appendix Table 3 between the panelists in detecting the taste of two different samples
(fresh and solar dried samples). This suggests that some of the panelists were not able
to detect the difference between the two samples in terms of taste attribute. Probably
this could be due to the fact that samples were cooked with the same ingredients (salt,
oil, coconut powder, onion and tomato). Also the same cooking method which involved
roasting before sensory was done.
4.2.3. Texture
Texture which is a sensation that forms part of the sense of vision, judges the
appearance of a food. The results from appendix Table 4 show that there was no
significance difference (P> 0.05) between the panelists in detecting the texture of
control and solar dried samples. This suggests that most of the panelists were not able
to differentiate the two products in terms of texture attribute although a difference
appeared between them in terms of degree of liking the samples. From Table 2; the
results show that the mean score value for fresh mushroom sample was much higher
(4.38) than that of solar dried mushroom sample (3.88) suggesting that fresh mushroom
sample performed the best in terms of texture compared to solar dried mushroom with
less mean score value (3.88).
4.2.4. Aroma
The results from appendix Table 5 show that there was no significance difference (P>
0.05) between the panelists and between the samples in detecting the aroma of solar
dried and control samples. This suggests that the panelists were not able to detect the
difference in terms of aroma between fresh mushroom samples and solar dried samples.
Probably this was because the samples were properly cooked with the same ingredients
(salt, oil, coconut powder, onion and tomato) and the same cooking method which
involved roasting before sensory was done. From the Table 4; the results show that the
mean score value for fresh mushroom sample was higher (4.40) than that of solar dried
mushroom sample (4.08). This suggests that fresh mushroom sample was mostly
preferred by the panelists in terms of aroma compared to solar dried mushroom with
less mean score value (3.88) performed poorly in terms of aroma.

21
4.2.5. General acceptability
The results from appendix Table 5 show that there was no significance differences (P>
0.05) between the panelists in general acceptability of the product in terms of all
attributes. These observations suggest that most of the panelists accepted the product.
But the significance differences (P<0.05) existed between the two samples suggesting
that there was the sample mostly accepted by the panelists hence (t-test) was used to
determine the sample mostly accepted. From Table 2; the results show that the mean
score value for fresh mushroom sample was higher (4.48) than that of solar dried
mushroom sample (4.08) implying that generally fresh mushroom sample was highly
accepted by most of the panelists.

22
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion
The results obtained from this study give attention on the effects of solar drying on
nutrient content of Oyster mushroom suggesting that most of the nutrients were lost
such as vitamin C, protein, fats and ash content. Therefore, market for the fresh
mushroom is likely to continue as the results in this research show that most of the
panelists liked the fresh mushroom samples than solar dried samples. But reverse trend
has already started in the developed countries where processed products such as solar
dried mushroom are being consumed since solar dried mushroom may have increased
level of some specific minerals (Ca, Mg and Fe). Therefore, more emphasis should be
done in the developing countries to encourage the mushroom producers and processors
on the advantages of using solar drying method as means of improving shelf life of
cultivated mushroom. Therefore, this study suggests that solar drying method will have
impact of reducing moisture content to the low level that may hinder the microbial
activity and biochemical activity hence reduce post-harvest loses.
5.2 Recommendations
 Adopting to new technologies; it is important to encourage the mushroom
producers and processors to use solar driers as the improved preservation
methods in rural communities which will be ran using energy from the sun as
the source of power. This is because, solar dried mushrooms are easy-to-
prepare, and easy-to-store and use. The energy input is also less than what is
needed to freeze or can, and the storage space is minimal compared with that
needed for canning jars and freezer containers.
 Solar drying method by tunnel driers could be better since the method protect
the products from contamination by dirt, debris, insects, or germs. Food items
dried in a solar dryer may be more superior than sun drying in terms of
contamination by dirt, debris, insects, or germs.

23
 An increased production of mushroom is not matched by adequate promotion
and marketing has been detrimental to the sustainability of mushroom
production in Tanzania. It is therefore imperative to mount effective
promotional campaigns to link mushroom producers and processors to relevant
consumer industries.
 Besides focusing on consumption of fresh mushroom samples and solar dried
sample, attention could also be drawn to the possibility of processing further
products to be used as food additives; however, in order to promote them as
good sources of microelements it is necessary to determine sorption capacity of
dried mushrooms.

24
REFFERENCES
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mushrooms collected from the Khasi hills Meghalaya. Food Chem. 89:599-
603.
Ahlawat, O.P., Rai, R.D., Ahlawat, R. and Verma, R.N. (2000 a). Control of browning
in white button mushroom (Agaricus bisporus). Indian Food Packer. 54 (1):
60-64.4.
Ahlawat, O.P., Rai, R.D., Ahlawat, K. and Verma, R.N. (2000 b). Preserving quality of
button mushroom. Bussiness Star.11 (6): 23-24.
Anon, H. (2013). Cultivation of Pleurotus ostreatus mushrooms on Coffea arabica and
Ficus sycomorus leaves in Dilla., 4 (October), pp.103–108.
Ashok, K., Manpreet, S. and Gurdeep, S. (2011). Effect of different pre-treatments on
the quality of mushrooms during solar drying. Journal of Food Science
Technology. Feb 2013; 50(1): 165–170.
Chang, S.T. (2007). Development of the World Mushroom Industry and its roles in
human health. In: Rai, R.D., Singh, S.K., Yadav, M.C. and Tewari, R.P,
editors. Mushroom biology and biotechnology. Solan: Mushroom Society of
India, National Research Centre for Mushroom; 2007.
Chen, J. and Seviour, R. (2007). Medicinal importance of fungal β-(1→3), (1→6)-
glucans. Mycological Research 111: 635-652.

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Eissa, H. A., Bareh, G. F., Ibrahim, A. A., Moawad, R. K. and Ali, H. S. (2013). The
Effect of Different Drying Methods on the Nutrients and Non-nutrients, 9(8),
5380–5389.
Elaine, M. and Nair, N.G. (2009). Make money by growing Mushroom. Diversification
booklet number 7. Food and Agriculture Organization of the United Nations,
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Ezeibekwe, I.O., Ogbonnaya, C.I., Unamba, C.I.N and Osuala, O.M. (2009).
Proximate Analysis and Mineral Composition of Edible Mushrooms in Parts of
South Eastern Nigeria. Department of Plant Science and Biotechnology, Imo
State University, Owerri; 1(4).
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http://greenmuseum.org/content/artist_content/ct_id-59__artist_id-33.html.
Retrived on 8th June 8, 2015 at 11:20 am.
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R. and Ayyappan, S.R. (2010). Proximate analysis and antibacterial activity of
edible mushroom Volvariella bombycina. Int. J. Microbiol. Res. 1 (3): 110-
113.
Johnsy, G., Davidson, S., Dinesh, M.G. and Kaviyarasan, V. (2011). Nutritive Value of
Edible Wild Mushrooms Collected from the Western Ghats of Kanyakumari
District. Bot. Res. Int. 4 (4):6974.
Kavishree, S., Hemavathy, J., Lokesh, B.R., Shashirekha, M.N. and Rajarathnam, S.
(2008). Fat and fatty acids in Indian edible mushrooms. Food Chem. 106: 597-
602.
Kumar, R., Tapwal, A., Pandey, S., Borah R.K., Borah, D. and Borgohain, J. (2013).
Macro-fungal diversity and nutrient content of some edible mushrooms of
Nagaland, India. Nusantara Biosci. 5 (1):1-7.

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Lidhoo, C.K. and Agrawal, Y.C. (2006). Hot-air over drying characteristics of button
mushroom-safe drying temperature. Mushroom Research.15 (1): 59-62.
Manikandan, K. (2011). Nutritional and medicinal values of mushroom. In: Singh, M.,
Vijay, B., Kamal, S., Wakchaure, G.C., (eds). Mushrooms Cultivation,
Marketing and Consumption. Director of Mushroom Research, Solan, India.
pp. 11-14.
Manjunathan, J. and Kaviyarasan, V. (2011). Nutrient composition in wild and
cultivated edible mushroom, Lentinustu berregium (Fr.) Tamil Nadu, India.
Int. Food Res. J. 18: 59-61.
Pushpa, H. and Purushothoma, K.B. (2010). Nutritional analysis of wild and cultivated
edible medicinal mushrooms. World J. Dairy Food Sci. 5 (2): 140-144.
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mushrooms. In: Compendium for Summer school on “Emerging areas of
mushroomresearch and production”, pp: 301-311.
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Products in a Hybrid Solar Dryer Controlled through a Fuzzy Logic System.
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Potential of Two Wild Edible Mushrooms (Lentinussajor-caju and
Lentinustorulosus) from Similipal Biosphere Reserve, India. Food Sci.
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27
APENDICES
Appendix 1:Sensory evaluation form
SOKOINEUNIVERSITY OF AGRICULTURE
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
Bsc: FOOD SCIENCE AND TECHNOLOGY
SENSORY EVALUATION OF SHREDDED CABBAGE
Gender ………………………
Date………………………
Age: a) 15-30 b) 31-45 c) 46-60
Instructions
Please taste the following sample and indicate how much you like the sample in terms
of colour, texture, aroma, taste and general acceptability of the product by choosing the
most appropriate number below.
1-dislike extremely
2-dislike slightly
3-neither like nor dislike
4-like slightly
5-like extremely
Indicate your degree of liking
Character Sample 250 Sample 260
Colour
Texture
Aroma
Taste
General acceptability
Comments.
……………………………………………………………………………………………
……………………………………………………………………………………………

28
Appendix 2:Data for Vitamin C
Sample
name
Sample
weight (g)
Extract
volume (ml)
Analytical
volume (ml)
Titration
Initial value
(ml)
Final value
(ml)
A 10 100 10 4.20
6.21
8.22
6.21
8.22
10.23
B 3.051 100 10 0.00
0.80
1.70
0.80
1.70
2.40
KEY
A = Control mushroom sample
B = Dried mushroom sample
Calculation
For sample A
Vitamin C content in mg/100g = (A – B) x C x V x 100
D x S
Where; A = volume in ml of the Indophenols solution used for sample
B = volume in ml of the Indophenols solution used for blank
C = mass in mg of ascorbic acid equivalent to 1.0ml indophenols solution
S = mass of sample in (g) taken for analysis
V = total volume of extract in milliliters
D = volume of sample filtrate in milliliters taken for analysis
Titre value = 2.01ml
Vitamin C = ( 2.01 – 1.75) × 0.0971 × 100 × 100 = 2.5246
10× 10
DRY MATER BASIS
( 2.5246) X 100 = 36.33mg/g
(100 - 93.05)
The same calculation was applied to other value for sample B.

29
Appendix 3:ASH CONTENT
Data for Ash content
Sample Crucible
weight
Crucible+sample Crucible+Ash Weight of
Ash
% Ash
A 44.0725 54.1678 44.7746 0.7021 6.13
B 17.981 22.4469 18.2884 0.3074 6.95
KEY
A = Control mushroom sample
B = Mushroom dried sample.
Calculation
For sample A
Ash percent (%) = Weight of ash x 100
Weight of sample
= 18.44.7746 – 17.9816 x 100
5.001g
Ash percent (%) = 6.1347%
DRY MATER
Ash percent (%) = 6.1347 x 100
(100-16.85)
= 7.37%
The same calculation was applied to other value for sample B.

30
Appendix 4: Anova table for colour
A N A L Y S I S O F V A R I A N C E T A B L E
Degrees of Sum of
Source Freedom Squares Mean Square F-value Prob
-----------------------------------------------------------------
PANELIST 49 26.52 0.541 1.09 0.3799
SAMPLE 1 1.38 1.377 2.78 0.1019
Error 48 23.78 0.495
-----------------------------------------------------------------
Total 98 51.67
-----------------------------------------------------------------
Table.3. Anova table for taste
Degrees of Sum of
-----------------------------------------------------------------
PANNELIST 49 41.24 0.842 1.26 0.2116
SAMPLE 1 3.24 3.240 4.85 0.0324
Error 49 32.76 0.669
Non-additivity 1 3.90 3.899 6.48 0.0141
Residual 48 28.86 0.601
-----------------------------------------------------------------
Total 99 77.24
-----------------------------------------------------------------
Table 4. Anova table for texture
Degrees of Sum of
----------------------------------------------------------------
PANELIST 49 28.81 0.588 1.29 0.1845
SAMPLE 1 6.25 6.250 13.76 0.0005
Error 49 22.25 0.454
Non-additivity 1 3.30 3.300 8.36 0.0058
Residual 48 18.95 0.395
-----------------------------------------------------------------
Total 99 57.31
-----------------------------------------------------------------

31
Table 5. Anova table for Aroma
Degrees of Sum of
-----------------------------------------------------------------
PANELIST 49 36.24 0.740 1.10 0.3738
SAMPLE 1 1.96 1.960 2.91 0.0945
Error 49 33.04 0.674
Non-additivity 1 2.06 2.060 3.19 0.0803
Residual 48 30.98 0.645
-----------------------------------------------------------------
Total 99 71.24
-----------------------------------------------------------------
Table 6. Anova table for general acceptability
Degrees of Sum of
-----------------------------------------------------------------
PANNELIST 49 27.16 0.554 0.70 0.8955
SAMPLE 1 4.00 4.000 5.03 0.0295
Error 49 39.00 0.796
Non-additivity 1 12.74 12.738 23.28 0.0000
Residual 48 26.26 0.547
-----------------------------------------------------------------
Total 99 70.16
-----------------------------------------------------------------

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