Nutritional value and amino acids composition of the mushroom (Agaricus bisporus) at different stages of its development

• Main Authors: Józef Bąkowski, Ryszard Kosson
• Format: Article
• Language: English
• Published: Polish Botanical Society 2013-12-01
• Series: Acta Agrobotanica
• Online Access: https://pbsociety.org.pl/journals/index.php/aa/article/view/2163

The study of the nutritional value and amino acid composition of the mushroom (Agaricus bisporus) was carried out with the Somycel 653 strain cultivated on a synthetic compost containing rye straw, broiler chicken manure and gypsum. In 4 developmental stages of the whole fruit-bodies and the caps and stipes the following were determined: dry matter, vitamin C, nitrates, total nitrogen, crude protein (N × 4.38) and amino acid composition. It was observed that in all stages of development the levels of total N and crude protein are significantly higher in the caps than in the stipes. From the amino acid composition it appears that the caps of stage 4 contain the highest amounts of essential and total amino acids as compared with caps, stipes and whole sporophores found in any developmental stage. This is correlated with the opening of the mushrooms in stage 4. It was observed that the nitrates level tends, to be higher in the cap than in the stipe.