Evaluation of amino acid and fatty acid profiles of commercially cultivated oyster mushroom (Pleurotus sajor-caju) grown on gmelina wood waste

Edible mushrooms are used in the preparation of several delicacies in many parts of Nigeria; however, little information is available on the nutritional qualities of oyster mushroom (Pleurotus sajor-caju) cultivated on gmelina wood waste. This study ascertains the nutritional and anti-nutritional amino acid and fatty acid composition of commercially grown oyster mushroom (P. sajor-caju) on gmelina wood waste in Forestry Research Institute of Nigeria. The sample was obtained and analyzed for fatty acid profile and amino acid profile on dry weight basis using standard methods. The chemical score of the essential amino acid of the sample, which ranged from 55.94% (methionine) to 150.31% (isoleucine), was comparable to standard dietary reference intake requirement. Fatty acid profile showed the presence of polyunsaturated (linolenic 29.54%, linoleic 11.6% and arachidonic 0.22%), monounsaturated (oleic 41.71%, palmitioleic 0.22% and erucic 7.09%) and some saturated (caprylic 0.92%, myristic 0.18%, palmitic 5.34%, margaric 0.21%, stearic 2.38%, arachidic 012%, behenic 0.25% and lignoceric 0.16%) fatty acid. This study showed that oyster mushroom grown on gmelina wood waste has potential for use as acceptable human food.