Improvement of Nutritional Values of Agaricus bisporus Mushroom Stalk and Cap through Solid-State Fermentation Using Aspergillus niger

Abstract

This study aimed to investigate the effect of solid-state fermentation on the nutritional compositionof Agaricus bisporus mushroom stalk and cap. Four homogenous test samples were prepared fromthe fermented mushroom stalk (Fermented MS), unfermented mushroom stalk (MS), fermentedmushroom cap (Fermented MC), and unfermented mushroom cap (MC); each was independentlyanalyzed in triplicates, providing a total of 12 independent measurements of all treatments.Nutritional changes in the mushrooms were determined by analyzing crude protein (CP), etherextract (EE), crude ash (CA), crude fiber (CF), hemicellulose, neutral detergent fiber (NDF), aciddetergent lignin (ADL), and acid detergent fiber (ADF) contents. The best improvement innutritional composition was obtained from the MS with increasing the crude protein (35 %). Theresults related to other parameters are similar among all the treatments, except for CF. To conclude,the fermented MS can be considered as an alternative protein resource in animal nutrition.