EFFECT OF DIFFERENT DRYING METHODS ON THE NUTRITIONAL QUALITY OF AN EDIBLE MUSHROOM-Pleurotus sajor-caju WIDELY CONSUMED IN NIGERIA

The nutritional quality of P. sajor-caju, an edible mushroom subjected to different drying methods was determined. Fresh samples of the mushroom were subjected to three common drying methods namely shade drying, oven drying and smoking. The dried samples and the control (fresh) were analyzed for proximate, mineral and vitamin compositions. Results revealed that the different drying methods enhanced and retained all the nutritional characteristics of the edible mushroom except moisture content which reduced significantly in the dried samples. Significant reductions were observed in the vitamins A and C contents of the mushroom using all the drying methods. Smoking was found most suitable among the drying methods as it was able to retain most of the nutritional composition of the mushroom. However, shade drying is recommended to preserve the carbohydrate as well as vitamins A and C content of the mushroom.