Nutritional composition and antioxidant activity of mushroom by-product vs. Fruiting bodies

Oyster mushroom also known as Pleurotus ostreatus are popular due to its favourable flavour, taste and high demand among consumer. However, those mushroom farming industry cause a lot of mushroom waste produced. So in order to overcome this problem, there is a need to manipulate the waste from mushroom. The purpose of this study was to compare the nutrition composition of oyster mushroom by-product with fruiting body. Both sample had converted into powder to run proximate and antioxidant analysis. Both sample were run in triplicate in every analysis to ensure get the accurate result. The proximate analysis were determined using Gerhard Analytics, Foss Soxtec 2055, Fibertec 8000 and Ash Oven. Moisture analysis were run in manual method as daily collecting sample. Antioxidant activity were analysed using method DPPH assay. The result showed fruiting body has higher value of protein with fruiting body 27.84% compare waste 9.11%, Next was in fat with fruiting body 2.27% compare waste 1.12%. And moisture content with fruiting body 87.67% compare waste 76.67%. However, by-product also had more high value in fibre with 15.33 of waste compare 7.39% of fruiting body, ash content with 8.37% of waste compare 6.96% of fruiting body and carbohydrate content with 81.39% of waste compare 62.93% for fruiting body. Next, ascorbic acid were used as positive control in antioxidant. In antioxidant activity, fruiting body had higher of IC50 with fruiting body 3388.84 and by-product 3357.84. In conclusion, by-product had lower nutritional value and antioxidant activity than fruiting body.