Title: The Nutritional Value and Antioxidant Activities of the Developed Thai Fermented Bhutan Oyster Mushroom (Pleurotus eous)
Abstract: “Nham” Thai fermented sausage food product developed from Bhutan oyster mushroom (Pleurotus eous) and mixed with cooked Riceberry rice was compared to Bhutan oyster mushroom mixed with cooked white rice. The objectives of this experiment were to develop Nham Thai fermented food and observe the natural probiotic lactic acid bacteria, microbial pathogens contamination, antioxidant activity, and nutritional composition. The results indicated that fermented Bhutan oyster mushroom had pH value of 4.41 to 4.51, while the percentage of lactic acid was 0.46 to 0.55. Fermented Bhutan oyster mushroom had natural probiotic lactic acid bacteria at approximately 107-108 CFU/g. Microbial pathogens including Escherichia coli, Staphylococcus aureus, Salmonella sp., Clostridium perfringens, yeasts, and molds were not found in products. For total phenolic content and the percentage of free-radical inhibition, the fermented Bhutan oyster mushroom mixed with cooked Riceberry rice contained higher amounts than fermented cooked white rice. Moreover, the fermented Bhutan oyster mushroom mixed cooked Riceberry rice had high protein and dietary fiber while having low fat, low carbohydrate, and low energy. Hence, the development of “Nham” Thai fermented sausage could benefit from the use of Bhutan oyster mushroom mixed with cooked Riceberry rice in processing. It is suggested that this product could be used as an alternative vegetarian food.
Keywords: Fermented Bhutan oyster mushroom, Lactic acid bacteria, Antioxidant activities, Nutrient content, Dietary fiber
Publication Year: 2021
Publication Date: 2021-05-28
Language: en
Type: article
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