Investigation of dietary fibre in some edible mushrooms from Macedonia

Abstract

Analyzes seven kinds of edible wild Macedonian mushrooms for their total dietary fibre (TDF) content, according to the official Association of Official Analytical Chemists (AOAC) method for plants as well as according to Hackman’s method for material of animal origin. Elemental analysis (C, H, N) of TDF procedures was performed in order to confirm the uniformity of the isolated products. The TDF contents of the mushrooms as measured by the AOAC method (8.71 per cent dry wt.) were considerably greater than those determined using the Hackman method (5.53 per cent dry wt.). Two products were isolated, both with C and H contents very similar to chitin and cellulose. These products differ from cellulose as they contain N. The infra‐red (IR) spectra of the TDF isolates obtained according to both the applied methods were very similar to the IR spectrum of chitin. In all spectra cellulose is missing.

Citation

Bauer Petrovska, B., Kulevanova, S., Jordanoski, B. and Stefov, V. (2001), "Investigation of dietary fibre in some edible mushrooms from Macedonia", Nutrition & Food Science, Vol. 31 No. 5, pp. 242-246. https://doi.org/10.1108/00346650110396664