Evaluation of nutritional quality and health benefits of milky mushroom (Calocybe indica P&C)

Abstract

“Evaluation of nutritional quality and health benefits of milky mushroom” (Calocybe indica P&C)” was an in-depth study undertaken to determine the nutritional quality, nutrient loss during processing and also to investigate the health impact of the mushroom supplement on the blood profile of the subjects with specific disease condition.Analysis of nutrient composition of milky mushroom indicated that, energy value of milky mushroom was 46.56 Kcal/100 g on fresh weight basis and the carbohydrate, protein and fat content were 6.70 g, 4.26 g and 0.68 g respectively on fresh weight basis. It contains all the essential amino acids, and the content of threonine was exceptionally high when compared to the reference protein. Similarly isoleucine, methionine and valine content were also found to be higher than the reference protein. Among the other amino acids present alanine was remarkably high (28.56 g) followed by cystine (18.18 g) and glycine (17.78 g). Milky mushroom was found to be superior in protein quality with respect to amino acid composition and essential amino acid content. Thiamin, riboflavin and niacin content of milky mushroom were found to be 6.20 mg, 7.50 mg and 10.0 mg/100g respectively, where as vitamin C content was 12.82 mg/100 g.Milky mushrooms are also rich source of various minerals. Calcium content was recorded as 10.40 mg/100 g; sodium, potassium and phosphorus were found to be 11.8 mg, 415.6mg, and 622.6 mg/100g respectively. Milky mushroom contains fairly good amount of iron (10.86mg/100g). Trace elements viz. copper and zinc was estimated to be 1.9 mg and 1.47 mg/100 g respectively in milky mushroom. Moisture content of milky mushroom was 90.73 per cent and contains 3.24 g/100g fibre. Tannin and poly phenol content estimated as 1.80 mg and 3.70 mg/100g respectively.On assessing the loss of nutrients in milky mushroom when subjected to different processing treatments revealed that all the macro nutrients decreased during processing such as boiling, steaming and frying while in dried sample nutrient concentration is more. Dried mushroom (T4) was superior to all the other processing treatments, with respect to concentration of various nutrients. Boiling and frying method recorded the maximum nutrient loss while steaming, the lowest.Health impact of milky mushroom was ascertained through supplementation study on human volunteers with specific disease condition viz. hyperglycemia, hypercholesterolemia and hypertension. Dried mushroom powder was incorporated in the diet of the selected subjects as case study for a period of three months. Supplement was incorporated along with breakfast dishes as well as with lunch. The result of the blood profile of those subjects showed a significant decrease in the blood glucose, blood cholesterol and blood pressure level over a period of three months.On account of the results obtained, it can be concluded that, milky mushroom is highly superior in nutritional quality and has desirable impact on the blood profile of diabetic, hypercholesterolemic and hypertensive subjects. They have appreciable taste and flavor besides provide essential nutrients for health. Hence milky mushroom could be recommended as a functional food, and considered as “precious pearls of cookery”.