Feyisola J. Ogunnika
Department of Microbiology, Federal University of Technology, P.M.B. 704, Akure, Nigeria

Olusegun V. Oyetayo
Department of Microbiology, Federal University of Technology, P.M.B. 704, Akure, Nigeria

Corresponding E-mail: feyisolaogunnika20@gmail.com

Abstract

Mushrooms are known to be a good source of protein, carbohydrates, crude fibre, and vitamins with low fat contents. The present study is aimed at assessing the nutritional composition of Trametes polyzona subjected to solid fermentation (SSF) and submerged state fermentation (SMF). T. polyzona was collected from farmland around the Federal University of Technology, Akure. The T. polyzona was cleaned, powdered, and subjected to SSF and SMF. The result of the proximate analysis revealed a reduction in crude fibre, ash, and fat contents of T. polyzona subjected to SSF and SMF while there was an increase in crude protein value. Crude protein observed in SMF (35.63%) was however higher than what was observed in the SSF sample (29.73%). Moreover, the amino values in T. polyzona subjected to SSF and SMF were higher and significantly different (p<0.05) than what was observed in the raw T. polyzona sample. Leucine was the most abundant essential amino acid (EAA) while methionine had the least. Glutamic had the most abundant non-essential amino acid (NEAA) whereas serine had the lowest. The results from this study show that fermentation as a food processing method affects the proximate composition and improves the amino acid constituents of T. polyzona which may serve as a cheap source of protein for man and livestock.

Keywords: Trametes polyzona, fermentation, proximate analysis, amino acids, nutrition