CRISPIM, R. B.; http://lattes.cnpq.br/5442807987204356; CRISPIM, Renata Barros.
Résumé:
Currently, global food production presents challenges related to access to nutritious and
sustainable food by the population. Thus, edible mushrooms, Pleurotus djamor (Shimeji
rosa), are widely cultivated in various agricultural substrates, such as banana leaves and
sugarcane bagasse. Thus, the nutritional potential of mushrooms depends on cultivation
conditions, substrate and post-harvest processing. In this sense, its cultivation can be favored
under appropriate conditions, optimizing the nutritional composition to meet the body's
demand. In this perspective, this quantitative work aims to characterize the physical-chemical
and nutritional profile of the edible mushrooms P. djamor after cultivation in substrates of
banana leaves and sugarcane bagasse. P. djamor were grown on these substrates from
agricultural residues (Areia - PB producers), at different concentrations. The mushrooms were
initially dried for 24 hours at 50 oC in an air circulation drying oven, and processed for further
analysis. Dried mushroom samples were used for physical-chemical analysis (moisture, water
activity, ash) and nutritional composition of macronutrients (carbohydrates, proteins, lipids
and total fiber). With the results in hand, it was observed that there were no significant
differences between substrate compositions. Furthermore, they demonstrated that both
substrates produce P. djamor with protein (26.12%), lipid (0.30%), and glycidic (50.39%)
content, in addition to total fiber, and low calorie, leading to believe that it is a strategy with
nutritional potential, useful in promoting health. Finally, the work strengthens networks of
studies with edible mushrooms, contributing to knowledge about the use of agricultural
residues as substrates, collaborating in reducing the environmental impact and using them as
nutritious foods.
