. 2014 May 19;5(2):64–72. doi: 10.1080/21501203.2014.917733

Table 1.

Proximate composition of uncooked and cooked mushrooms on dry weight basis (n = 5; mean ± SD).

	Agancus abruptibulbus		lermitomyces globulus
	Uncooked	Cooked	Uncooked	Cooked
Crude protein (g 100 g⁻¹)	20.30 ± 0.94^a	18.28 ± 0.71^b^*	23.83 ± 0.92^a	19.54 ± 0.85^b^**
Crude lipid (g 100 g⁻¹)	1.85 ± 0.80^a	2.50 ± 0.10^a	4.32 ± 0.46^a	3.24 ± 0.43^b^*
Crude fibre (g 100 g⁻¹)	8.85 ± 0.21^a	9.52 ± 0.08^b^**	9.66 ± 0.30^a	10.25 ± 0.28^a
Ash (g 100 g⁻¹)	19.70 ± 2.70^a	10.17 ± 1.04^b^*	17.70 ± 1.40^a	13.50 ± 2.02^a
Carbohydrates (g 100 g⁻¹)	49.31 ± 3.63^a	59.53 ± 1.52^b^*	45.22 ± 2.85^a	45.28 ± 3.13^a
Calorific value (kJ 100 g”¹)	1433 ± 50.15^a	1593 ± 14.96^b^*	1559 ± 6.71^a	1413 ± 36.34^b^*
Total phenolics (g 100 g⁻¹)	2.29 ± 0.06^a	1.68 ± 0.03^b^*	2.98 ± 0.11^a	1.50±0.04^b^**

Note: Figures across the columns with different alphabets between uncooked and cooked mushrooms are significantly different (t-test: *p < 0.05, **p < 0.01).