Volume 17 Part 1 Article 56
Title: Nutritional Value of Shiitake Mushroom [Lentinula edodes (Berk.) Pegler] strains cultivated in Eucalyptus grandis Logs
Authors: M.C.N. Andrade, M.T.A. Minhoni, J. Kopytowski Filho and D.C. Zied
Lentinula edodes (Shiitake) is a high-quality food, being rich in proteins, vitamins, minerals and low in salts, calories and fats. However, the nutritional value of this species varies according to different factors such as strain, developmental stage of the mushroom, substrate used for cultivation and postharvest processing. The objective of this work was to characterise and compare the nutritional value of whole fruiting body and parts (cap and stem) of eight strains of L. edodes (LE-95/01, LE-95/02, LE-95/07, LE-96/17, LE-96/18, LE-98/47, LE-98/55 and LE-96/13) grown in Eucalyptus grandis logs. It was concluded that the strains and mushroom parts analysed are fundamental in the nutritional values obtained. The stems have the highest amount of fibre (14.35–21.77%) and the lowest amount of protein (10.21– 13.64%). The caps contain the highest ash content (4.11–5.15%). The highest protein contents were found in strains LE-95/07, LE-96/17 and LE-96/18 and the highest fibre content in LE-96/13.Please login to download the PDF for this proceeding.