Table 4.
Amino acid composition of uncooked and cooked mushrooms in comparison with other food sources and FAO-WHO requirement pattern (g 100 g−1 protein; n = 5, mean ± SD).
|
Agaricus abruptibulbus |
Termitomyces globulus |
||||||||
|---|---|---|---|---|---|---|---|---|---|
| Uncooked | Cooked | Uncooked | Cooked | Agaricus bisporus1 | Pleurotus sajor-caju1 | Soybean2 | Wheat3 | FAO-WHO4 | |
| EAA | |||||||||
| Threonine | 5.91 ± 0.27a | 4.32±0.17b** | 6.25 ± 0.24a | 10.47 ± 0.45b*** | 3.24 | 4.20 | 3.76 | 2.2–3 | 3.4 |
| Valine | 4.18 ± 0.19a | 3.10±0.12b** | 5.31 ± 0.21a | 1.23 ± 0.05b*** | 2.86 | 4.39 | 4.59 | 3.7–1.5 | 3.5 |
| Cystine | 2.75 ± 0.13a | ND | 0.845 ± 0.03a | 4.37 ± 0.19b*** | 1.67 | 1.00 | 1.70 | 1.6–2.6 | 2.55 |
| Methionine | 1.62 ± 0.08a | 0.72 ± 0.03b*** | 0.68 ± 0.03a | 5.45 ± 0.24b*** | 1.67 | 1.82 | 1.22 | 0.9–1.5 | |
| Isoleucine | 9.46 ± 0.44a | 7.86±0.31b** | 10.87 ± 0.42a | 7.94 ± 0.34b*** | 2.29 | 7.59 | 4.62 | 3.4–1.1 | 2.8 |
| Leucine | ND | ND | ND | ND | 7.34 | 6.61 | 7.72 | 6.5–7.2 | 6.6 |
| Tyrosine | ND | ND | ND | ND | 2.29 | 3.01 | 1.24 | 1.8–3.2 | 6.36 |
| Phenylalanine | 1.92 ± 0.09a | 0.91 ± 0.04b*** | 2.73 ± 0.11a | 4.83 ± 0.21b*** | 2.49 | 3.62 | 4.84 | 4.5–1.9 | |
| Tryptophan | 0.41 ± 0.02a | 0.32±0.01b** | 0.37 ± 0.01a | 0.31 ±0.01b*** | 1.20 | 1.55 | 3.39 | 0.7–1 | 1.1 |
| Lysine | ND | ND | ND | ND | 4.51 | 3.96 | 6.08 | 1.8–2.4 | 5.8 |
| Histidine | 8.26 ± 0.38a | 5.92 ± 0.23b** | 5.21 ± 0.21a | 11.59 ± 0.50 b*** | 1.49 | 1.84 | 2.50 | 1.9–2.6 | 1.9 |
| Non-EAA | |||||||||
| Glutamic acid | 15.09 ± 0.71a | 10.65 ± 0.42b** | 21.11 ± 0.82a | 14.71 ± 0.64b*** | 6.53 | 10.79 | 16.90 | 35.5–36.9 | |
| Aspartic acid | 10.98 ± 0.51a | 9.06 ± 0.35b** | 8.69 ± 1.07a | 7.37 ± 0.32a | 7.03 | 7.45 | 11.30 | 3.7–4.2 | |
| Serine | 5.62 ± 0.26a | 4.45±0.17b** | 5.18 ± 0.20a | 4.79 ± 0.21b* | 3.32 | 7.02 | 5.67 | 3.7–4.8 | |
| Proline | 6.21 ± 0.29a | 4.21 ±0.16b** | 5.66 ± 0.22a | 9.1 ± 0.39b*** | ND | ND | 4.86 | 11.4–11.7 | |
| Alanine | 7.15 ± 0.33a | 4.93 ± 0.19b** | 10.12 ± 0.39a | 6.69 ± 0.29b*** | 5.44 | 6.40 | 4.23 | 2.8–3 | |
| Glycine | 3.21 ± 0.15a | 2.30 ± 0.09b** | 2.85 ± 0.11a | 8.32 ± 0.36b*** | 2.95 | 4.50 | 4.01 | 3.2–3.5 | |
| Arginine | ND | ND | ND | ND | 3.76 | 3.94 | 7.13 | 3.1–3.8 | |
| EAA/TAA ratio | 0.417 | 0.394 | 0.376 | 0.475 | 0.517 | 0.497 | 0.435 | 0.353–0.628 | |
Notes: Figures across the columns with different alphabets between uncooked and cooked mushrooms are significantly different (t-test: *p < 0.05, **p < 0.01, ***p < 0.001).
Cystine + methionine.
Tyrosine + phenylalanine.
EAA, Essential amino acid; TAA, Total amino acid; ND, Not detectable.