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An Acad Bras Cienc. 2013;85(4):1537-44. doi: 10.1590/0001-3765201399412. Epub 2013 Oct 11.

Centesimal composition and physical-chemistry analysis of the edible mushroom Lentinus strigosus occurring in the Brazilian Amazon.

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Instituto Nacional de Pesquisas da Amazônia, Coordenação de Tecnologia e Inovação, ManausAM, Brasil.
Universidade Federal do Amazonas, Departamento de Química, ManausAM, Brasil.
Universidade Estadual Paulista, Faculdade de Ciências Agronômicas, Departamento de Produção Vegetal, BotucatuSP, Brasil.
Universidade do Sagrado Coração, Centro de Ciências Exatas e Sociais Aplicadas, BauruSP, Brasil.


The centesimal composition and the physical and chemical analyses of Lentinus strigosus, an edible mushroom occurring in the Brazilian Amazon and produced in alternative substrates based on wood and agroindustrial residues, were evaluated. For this purpose, the C, N, pH, soluble solids, water activity, protein, lipids, total fiber, ash, carbohydrate, and energy levels were determined. The substrates were formulated from Simarouba amara Aubl. ("marupá"), Ochroma piramidale Cav. Ex. Lam. ("pau-de-balsa") and Anacardium giganteum ("cajuí") sawdust and Bactris gasipaes Kunth ("pupunheira") stipe and Saccharum officinarum (sugar cane bagasse). The results indicated that the nutritional composition of L. strigosus varied with the substrate of cultivation; the protein levels found in mushrooms grown in the different substrates (18-21.5%) varied with the substrate and was considered high; the soluble solids present in the mushrooms could have a relation with complex B hydrosoluble vitamins. L. strigosus could be considered as important food owing to its nutritional characteristics such as high protein content, metabolizable carbohydrates and fibers, and low lipids and calories content.

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