Name: Chemical characteristics and antioxidant potential (en Inglés)
SKU: 58710889
Price: 1400.71 MXN
Availability: InStock
Author: Anno, Hermann Fourier Atta
ISBN: 9786205981764

portada Chemical characteristics and antioxidant potential (en Inglés)

Chemical characteristics and antioxidant potential (en Inglés)

Formato

Libro Físico

Autor

Hermann Fourier Atta Anno

Editorial

Our Knowledge Publishing

Idioma

Inglés

N° páginas

104

Encuadernación

Tapa Blanda

Dimensiones

22.9x15.2x0.6 cm

Peso

0.16 kg.

ISBN13

9786205981764

Categorías

Química

Chemical characteristics and antioxidant potential (en Inglés)

Hermann Fourier Atta Anno (Autor) · Our Knowledge Publishing · Tapa Blanda

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Reseña del libro "Chemical characteristics and antioxidant potential (en Inglés)"

Wild mushrooms constitute one of the most important renewable non-wood resources in the diet of many populations. In this work, an ethnomycological survey was carried out in three mushroom collecting basins in central Côte d'Ivoire. The results of this survey show that: the populations of these areas have a good knowledge of mushrooms among both men and women (98%). Among the known species, two were widely appreciated by the population, namely Volvariella volvacea and Psathyrella tuberculata. These mushrooms are an important food source. Analysis of the chemical characteristics of the studied mushrooms showed that they are rich in carbohydrates (52.00 1.84 to 64.04 0.68%), proteins (23.47 0.30 to 30.90 0.18%), fibers (7.72 0.19 to 20.13 0.07%), minerals with potassium and phosphorus being the most preponderant, and essential amino acids. These mushrooms have low levels of lipids and toxic minerals. The nutritional values of Volvariella volvacea and Psathyrella tuberculata are higher than those of Lentinus squarrosulus and Auricularia politrich.