Potencial nutricional de cogumelos comestíveis (Pleurotus djamor) cultivados em resíduos agrícolas.

Abstract

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.