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

Table 3.

True protein, protein fractions and non-protein nitrogen of uncooked and cooked mushrooms (g 100 g⁻¹ dry mass) (n = 5; mean ± SD).

		Agaricus abruptibulbus		Termitomyces globulus
	Uncooked	Cooked	Uncooked	Cooked
True protein	19.18 ± 1.64^a	16.19 ±2.66^b^*	21.75 ± 1.41^a	17.17 ± 0.90^b^**
Albumin	7.76 ± 0.63^a	6.82 ± 0.89^a	9.83 ± 0.63^a	8.17 ± 0.58^a
Globulin	5.96 ± 0.86^a	4.09 ± 1.17^a	5.54 ± 1.34^a	5.26 ± 1.55^a
Prolamin	1.94 ± 0.24^a	1.56 ± 0.34^a	1.94 ± 0.24^a	1.56 ± 0.34^a
Glutelin	3.47 ± 0.67^a	3.70 ± 1.35^a	4.43 ± 0.46^a	2.14 ± 0.89^b^*
Non-protein nitrogen	2.09 ± 0.83^a	1.94 ± 0.34^a	2.41 ± 0.23^a	2.33 ± 0.59^a

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