Cultivation, Nutrition and Biochemical Analysis of Volvariella Bombycina

Authors

  • Senthilkumar G  Department of Botany and Microbiology, AVVM Sri Pushpam College(Autonomous) Poondi - 613503, Thanjavur, Tamil nadu, India
  • Ambikapathy. V  Department of Botany and Microbiology, AVVM Sri Pushpam College(Autonomous) Poondi - 613503, Thanjavur, Tamil nadu, India
  • Panneerselvam A   Department of Botany and Microbiology, AVVM Sri Pushpam College(Autonomous) Poondi - 613503, Thanjavur, Tamil nadu, India

Keywords:

Volvariella bombycina, Nutrition, Biochemical, Paddystraw

Abstract

Obective : To explore the Nutritional and Biochemical constitnents present in Volvariella bombycina mushroom . Methods: The crude protein content (N x 4.38) of the sample was estimated by the Macro - kjeldahl method were detect chemical composition (moisture,proteins,fat,carbohydrates and ash ) using AOAC procedures. The biochemical test were used to investigate primary and secondary compounds were analysed .Results :The nutritional values of the  V. bombycina  dry wight contains, water protein,fat,carbohydrates,crude fiber and ash were analysed and tabulated. The results of Biochemical screening indicates the presence of alkaloids, terpenoids, sugar, saponins, flavonoids, proteins and steriods. Conclusions: The mushroom possess rich nutritional value and has been widely consumed as one of a deficious food, in many countries. Thus, it seems to be economically nutritionally and pharmaceutically very important and useful species.

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International Journal of Scientific Research in Science and Technology

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Published

2018-04-30

Issue

Volume 4, Issue 5, March-April-2018

Section

Research Articles

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How to Cite

[1]
Senthilkumar G, Ambikapathy. V, Panneerselvam A , " Cultivation, Nutrition and Biochemical Analysis of Volvariella Bombycina, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 4, Issue 5, pp.1534-1535, March-April-2018.