Proximate Composition and Functional Properties of Mushroom Flours from Ganoclerma spp., .Omphalotus olearius (DC.) Sing, and Hebeloma mesophaeum (Pers.) Quel. Used in Nasarawa State, Nigeria

The proximate composition and functional properties of three edible mushroom (Canodenna spp., Omphalotus oicarlus (DC.) Sing, and Hebeloma mesophacum (Pers.) Qu61.) flours used in Nasarawa state, Nlgarla were investigated using standard analytical techniques. The samples contained crude proteih ln the range of 18.5% in Omphalotus olearius to 21,5% in Canodenna spp. Crude fat varied with values ranging- from 6.9% in Ganoderma spp. to 8.7% in Omphalotus olearius. Other proximate composition values were in the following ranges: moisture content 10.0 - 11.1%, ash 7.3 - 8.3%, crude fibre 2.8 - 3.5% and carbohydrate (by difference) 50.3 - 50.9%. The range values of functional properties were: foaming capacity 101.8'- L31.5%, foaming stability 51.0 - 54.0%, water absorption capacity 260.0 - 390.0%, oil absorption'dapaclty 450 - 480%, oil emulsion capacity 57.3 - 61.0mLg_ , least gelation concentration 12.0 - 14.0% and bulk density 230.0 - 410.0gmL'1. The results showed that these nutrient rich mushroom flours under investigation may prove useful in the formulation of different food products where foaming, emulsification,..retention of flavour and palatablllty as well as. gel formation are required.