Abstract
This study was conducted to determine the protein quality of four types ofedible mushrooms, Terfezia claveryi, Pleurotus ostreatus, Tricholoma terreum and Agaricus macrosporus that are common inJordan. Protein efficiency ratio (PER) and net protein utilization methods(NPU) were used. The four mushroom types failed to support growth asreflected by negative values for PER; –1.76 for T. claveryi; –0.23 for P. ostreatus; –0.98 for T. terreum and–0.41 for A. macrosporus. The NPU(op), NPU(st)and NdpE% for T. claveryi were 32.6, 33.9 and 3.89%,respectively. The respective values for P. ostreatus were 38.5, 40.7and 4.35%; T. terreum 29.1, 29.8 and 3.63%; and A.macrosporus 31.5, 32.9 and 3.91%. The results showed that the fourmushrooms were significantly (p ≤ 0.05) lower in protein qualitycompared with casein results (NPU(op), NPU(st) andNDpE% of 78.5, 86.4 and 7.16%, respectively.
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Dabbour, I.R., Takruri, H.R. Protein quality of four types of edible mushrooms found in Jordan. Plant Foods Hum Nutr 57, 1–11 (2002). https://doi.org/10.1023/A:1013166623496
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DOI: https://doi.org/10.1023/A:1013166623496