Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom Amanita zambiana

Abstract

The effect of different cooking and preservation methods on the nutritional and phytochemical composition of the mushroom, Amanita zambiana, was investigated. Fresh mushrooms were boiled in water, fried, or microwaved. In addition, fresh mushrooms were either air-dried for 7 days or frozen at −20°C for 14 days. The protein, lipid, carbohydrate, and phenolic content of the treated mushrooms were measured and compared to the fresh mushroom contents. Frying increased the protein (2.01% ± 0.2% [fresh mushroom] to 2.23% ± 0.09%), lipid (14.68% ± 0.9% to 15.56% ± 0.34%), and carbohydrate (0.89% ± 0.01% to 2.69% ± 0.03%) content, while microwaving increased the protein (2.01% ± 0.2% to 3.64% ± 0.08%) and carbohydrate content (0.89% ± 0.01% to 2.26% ± 0.09%). Boiling only increased the carbohydrate content (0.89% ± 0.01% to 1.71% ± 0.05%) of the mushroom and significantly decreased (p