Table 1.
Proximate composition of G. frondosa’s fruiting body and mycelium.
| Components 1 (%) |
Fruiting Body | Mycelium | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| [8] * | [9] # | [12] # | [10] 2,# | [13] # | [11] 2,# | [7] 2,# | Average | [43] | [44] 2 | [11] 2 | Average | |
| Moisture | 83.1 | 89.1 | 90.9 | 86.1 | 90.4 | 95.6 | 95.2 | 90.1 ± 4.5 | 84.8 | 96.7 | 92.3 | 91.3 ± 6.0 |
| Dry matter 3 | 16.9 | 10.9 | 9.1 | 13.9 | 9.6 | 4.4 | 4.8 | 9.9 ± 4.5 | 15.2 | 3.3 | 7.7 | 8.7 ± 6.0 |
| Carbohydrate 4 | 70.4 | 74.9 | 72.3 | 68.8 | 71.8 | 66.3 | 70.3 | 70.7 ± 2.7 | 66.3 | 45.0 | 60.4 | 57.2 ± 11.0 |
| Crude ash | 6.5 | 4.8 | 6.6 | 7.0 | 7.1 | 6.2 | 4.9 | 6.1 ± 0.9 | 6.4 | 4.0 | 4.7 | 5.0 ± 1.3 |
| Crude fat | 4.5 | 1.5 | 3.3 | 3.1 | 2.4 | 6.5 | 5.6 | 3.8 ± 1.8 | 4.2 | 24.7 | 6.5 | 11.8 ± 11.2 |
| Crude protein | 18.6 | 18.9 | 17.8 | 21.1 | 18.8 | 21.0 | 19.2 | 19.3 ± 1.3 | 23.1 | 26.4 | 28.4 | 26.0 ± 2.7 |
1 Moisture and dry matter were based on fresh weight; others were presented based on dry weight. 2 For easy comparison, only the mean value is used. 3 The dry matter was represented by (1 − moisture/total) × 100%. 4 Amount of carbohydrate was calculated by subtracting crude ash, crude fat and crude protein. * Fruiting body was grown naturally. # Fruiting body was grown artificially.