Asian Journal of Dairy and Food Research

  • Chief EditorHarjinder Singh

  • Print ISSN 0971-4456

  • Online ISSN 0976-0563

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Studies on nutrient analysis of two strains of Blue oyster mushroom (Hypsizygus ulmarius CO2 and IIHR Hu1)

S. Usha, V. Suguna
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1Kunthavai Naacchiyaar Government Arts College for Women, Thanjavur-600 001, India.
Cite article:- Usha S., Suguna V. (2023). Studies on nutrient analysis of two strains of Blue oyster mushroom (Hypsizygus ulmarius CO2 and IIHR Hu1). Asian Journal of Dairy and Food Research. 34(2): 168-170. doi: 10.5958/0976-0563.2015.00034.2.
Mushrooms have great nutritional value because of their high content of protein, essential amino acids, and fiber and low fat content. Analysis of two strains of H. ulmarius CO2 and IIHR Hul revealed that protein, carbohydrate and fibre contents were high. Lipid content in two strains of H. ulmarius ranges from 3.65 to 5.35% and fat content ranges from 3.55 to 4.80% respectively.
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