Evaluation of Biochemical and Microbiological Properties of Pleurotus ostreatus Mushrooms Cultivated and Sold in M’Badon Village (Abidjan, Côte d’Ivoire)
Jacques Mankambou Gnanwa *
Department of Biochemistry and Microbiology, Agroforestery Unit, Jean Lorougnon Guede University, BP 150 Daloa, Côte d’Ivoire and Laboratory of Biocatalysis and Bioprocesses, Biochemistry and Food Technology Unit, Nangui Abrogoua University, 02 BP801 Abidjan 02, Côte d’Ivoire.
Athanase Kra Kouassi
Department of Biochemistry and Microbiology, Agroforestery Unit, Jean Lorougnon Guede University, BP 150 Daloa, Côte d’Ivoire.
Y. A. Kouamé
Department of Biochemistry and Microbiology, Agroforestery Unit, Jean Lorougnon Guede University, BP 150 Daloa, Côte d’Ivoire.
Massé Diomande
Department of Biochemistry and Microbiology, Agroforestery Unit, Jean Lorougnon Guede University, BP 150 Daloa, Côte d’Ivoire.
Grah Avit Maxwell Beugre
Department of Biochemistry and Microbiology, Agroforestery Unit, Jean Lorougnon Guede University, BP 150 Daloa, Côte d’Ivoire.
Lucien Patrice Kouame
Laboratory of Biocatalysis and Bioprocesses, Biochemistry and Food Technology Unit, Nangui Abrogoua University, 02 BP801 Abidjan 02, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Objective: The present study aims to constitute a database necessary for the efficient valorisation of the local cultivated edible mushrooms in the Ivorian diet. This work consisted in evaluating the biochemical characteristics and microbiology analysis of cultivated Pleurotus ostreatus species sold and used in rural and urban people food.
Methodology: Standard methods proposed by AOAC made this study possible to determine the biochemical parameters such as dry matter, ash, pH, moisture, protein and lipid content. The microbiological analyses enabled the enumerations of yeasts and molds, fecal coliforms, aerobic mesophilic germs, detection and enumeration of Escherichia coli and Salmonella were performed.
Results: The results showed that the cultivated Pleurotus ostreatus is a food, rich in protein (16.37 ± 0.6 % dw), crude fibre (24.85 ± 0.08 dw) and in ash (11.00 ± 1.33 % dw). On the other hand, this mushroom is relatively low in lipids (4.16 ± 0.13% dw) and reducing sugars (1.04 ± 0.07 % dw) with a low moisture content (6.40 ± 1.13 % dw). These results also revelated the absence of Salmonella and Escherichia coli in the flour.
Conclusion: Local cultivated Pleurotus ostreatus mushroom is an undeniable source of protein and crude fibre. Thus it would be used as a substitute for meat diet, allow a good functioning of the immune system and the good development of bones. It also show satisfactory microbiological criteria. Thus Pleurotus ostreatus mushroom is a safety food for ivorian.
Keywords: Cultivated mushrooms, Pleurotus ostreatus, biochemical parameters, microbiological analyses