Évaluation nutritionnelle du champignon <i>Pleurotus geesteranus</i> issu de différentes périodes de récolte

Abstract

En culture hors-sol, plusieurs récoltes sont effectuées pour une production commerciale des champignons. Cependant, la qualité nutritionnelle réelle des fructifications après chaque récolte sur le même substrat reste encore méconnue. La présente étude a donc examiné la composition nutritionnelle du champignon Pleurotus geesteranus sur trois récoltes. L’analyse nutritionnelle des échantillons a été faite selon les méthodes d’analyses standards. Les teneurs en protéines brutes, cendres totales, fibres bruts, sucres réducteurs et sucres totaux ont diminué significativement de la 1ère récolte à la 3ème récolte. En revanche, les teneurs en calcium, fer, lipide, humidité, vitamine C, glucides totaux et sodium ont augmenté de manière significative. D’autres composés comme les lipides bruts et la vitamine C ont augmenté de la 1ère récolte à 2ème récolte puis ont baissé à la 3ème récolte. Les teneurs en glucides totaux, polysaccharides et sodium ont connu une évolution inverse. L’analyse en composante principale (ACP) des données physicochimiques ont permis de distinguer les champignons récoltés au 1er jour (PG1), au trentième jour (PG2) et au soixantième jour (PG3), tous indépendants les uns des autres. On pourrait ainsi dire que le champignon Pleurotus geesteranus conservent tout son potentiel nutritionnel et ce, quel que soit la récolte.Mots clés : Qualités nutritives ; composition chimique ; champignon Pleurotus geesteranus ; récolte périodique&#x0D; &#x0D; English Title: Nutritional assessment of the mushroom Pleurotus geesteranus from different harvest periods&#x0D; In soil-less cultivation, several harvests are carried out for the commercial production of mushrooms. However, the actual nutritional quality of the fruiting bodies after each harvest on the same substrate is still unknown. This study therefore examined the nutritional composition of the mushroom Pleurotus geesteranus over three harvests. Nutritional analysis of the samples was carried out according to standard analytical methods. The contents of crude protein, total ash, crude fibre, reducing sugars and total sugars decreased significantly from the 1st harvest to the 3rd harvest. On the other hand, the contents of calcium, iron, lipid, moisture, vitamin C, total carbohydrates and sodium increased significantly. Other compounds such as crude lipids and vitamin C increased from the 1st harvest to the 2nd harvest and then decreased at the 3rd harvest. Total carbohydrates, polysaccharides and sodium levels showed the opposite evolution. Principal Component Analysis (PCA) of the physicochemical data made it possible to distinguish between mushrooms harvested on day 1 (PG1), day 30 (PG2) and day 60 (PG3), all independent of each other. We thus could say that the Pleurotus geesteranus mushroom retains its full nutritional potential whatever the harvest.Keywords: Nutritional qualities; chemical composition; mushroom Pleurotus geesteranus; periodic harvesting&#x0D;

Evaluation of Biochemical and Microbiological Properties of Pleurotus ostreatus Mushrooms Cultivated and Sold in M’Badon Village (Abidjan, Côte d’Ivoire)

“…The ash content of the sample was 11.00 ± 1.33 %. This result suggest that the sample have high ash content when compare to 7.0 -8.0 ± 0.0 % from Pleurotus geesteranus reported by Oka et al [23]. This result is approximately close to 12.36 ± 0.14 from Termitomyces letestui, a wild edible mushroom reported by Kouamé et al [3].…”

“…This content is similar to those reported by Kouamé et al [3] on the wild edible mushrooms Volvariella volvacea (3.90 ± 0.21 % DW) and Termitomyces letestui (4.91 ± 0.11 % DW). But, it is higher than those reported by Oka et al [23] on different crops of P. geesteranus which values varied from 1.2 to 2.1 % DW. Indeed, its low fat content can rebalance or complement the overly rich menus used in rich menus used in the diet of people who are advised against eating fatty foods, or can be included in low-calorie diets [24].…”

“…The species Pleurotus ostreatus has a low reducing sugar content (1.04 ± 0.07 % DW). This result is much lower than that reported by Oka et al [23] on different crops of Pleurotus geesteranus mushroom (114.4 -199.9 mg/100g DW). But, it is slightly higher than those reported by Kouamé et al [3] on wild edible mushrooms Psathyrella tuberculata (0.48 ± 0.04 % DW) and Termitomyces letestui (0.85 ± 0.13 % DW).…”

Nutritional Profile of Pleurotus geesteranus from Different Harvests

“…This chemical modification of the substrate could influence the nutrient profile (SAIN, LIM) of the mushroom [10,11,12,13] on several crops, especially since these crops are harvested on the same substrate. This is an important agronomic aspect that determines the nutritional quality of the fruiting body of the mushrooms for the consumer [14].…”