Influence of heat treatment on Vitamin C Levels in Oyster Mushroom
Journal Title: Invention Journal of Research Technology in Engineering & Management - Year 2018, Vol 2, Issue 8
Abstract
The study was conducted to investigate the influence of heat treatment during drying process of Oyster mushroom in the tropics. Mushroom growing is carried out under carefully controlled conditions mostly in bulk in specific designed tunnels with aerated floors. There are two main purposes, firstly pasteurization; to free the compost from undesirable microbes and pests and secondly conditioning; to become mushroom specific by getting clear of ammonia and free of readily available carbohydrates. Through proper manipulation of temperature and ventilation these two primary objectives are accomplished. Mushrooms have been identified as an underutilized crop in Africa, with many nutritive and health benefits. It does not require much land and investment. However, it is highly perishable and there is need to process it to lengthen its shelf life by drying. However, there is need to ensure that the nutrients are not lost in the process. It is for this reason that this project investigated the effect of drying on nutrient levels in mushroom. Vitamin C levels were monitored in the course of drying at 80⁰C, 60⁰C, 50⁰C, 40⁰C and in direct sunlight. It was concluded that the temperature that gave the best drying rate with minimal nutrient loss was 60⁰C. In general, more than half the Vitamin C is lost during the range of drying temperatures investigated
Authors and Affiliations
Mbuge D. O.
Keywords
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Influence of heat treatment on Vitamin C Levels in Oyster Mushroom
The study was conducted to investigate the influence of heat treatment during drying process of Oyster mushroom in the tropics. Mushroom growing is carried out under carefully controlled conditions mostly in bulk in spec...