Nutritional Value And Antioxidant Activity Of Valley And Fungi Mixture Culture

Edible fungi is rich in nutrient and has therapeutic value. In recent years, as akind of green food, people pay more and more attention to it, especially its function innutrition, health and medicine. But, usually, people just make use of its fruit, since thelow proportion and small intake, it as non-staple food in our daily life. Wheat, cornand other grain are not only as a staple food for us, but also as a good substrate formushroom to grow, which can train a large number of mycelium in a short time. In thisexperiment, we select wheat and corn as medium, inoculating in Oyster Mushroom,Flammulina Velutipes, Cordyceps Militaris. After a period of growth in appropriateconditions, we make determination of their nutritional composition and antioxidantactivity, thus lay the foundation for further development in food industry. The resultsare as follows:Ash, fat, soluble polysaccharide, VB₂, carotenoid, lysine and free amino acid inOyster Mushroom flour, Flammulina Velutipes flour, Cordyceps Militaris flourcultivated in wheat are higher than ordinary wheat flour. Cordyceps Militaris flour hasthe highest protein content, while Flammulina Velutipes flour is the lowest. Starch andsoluble protein in Flammulina Velutipes flour are both the highest, while OysterMushroom flour is the lowest. The content of polysaccharide in wheat flour is slightlyhigher than the three kinds of edible fungus flour, but its fat content is slightly lowerthan the three kinds of edible fungus flour.Protein, ash, polysaccharide, soluble polysaccharide, carotenoids, VB₂, carotenoid,lysine, free amino acid in Oyster Mushroom flour, Flammulina Velutipes flour andcordyceps militaris flour cultivated in corn are higher than that of ordinary corn flour.Flammulina Velutipes flour has the highest soluble protein content, while that ofOyster Mushroom four is the lowest. The content of starch in Flammulina Velutipesflour is the highest, while that of Oyster Mushroom flour and Cordyceps Militaris flouris the lowest. Oyster Mushroom flour has the highest fat content, while Flammulina Velutipes flour is the lowest.The DPPH radical scavenging capacity, reducing power and hydroxyl radicalscavenging capacity of Oyster Mushroom flour, Flammulina Velutipes flour andCordyceps Militaris flour cultivated in wheat is higher than ordinary wheat flour. Incontrast, Cordyceps Militaris flour has the strongest DPPH free radical scavengingability, while wheat flour has no scavenging ability. Cordyceps Militaris flour has thestrongest hydroxyl radical scavenging ability, while wheat flour is the lowest. TheFlammulina Velutipes flour has the strongest superoxide anion scavenging ability,while Oyster Mushroom flour and wheat flour has no scavenging ability. CordycepsMilitaris flour has the highest H2O2scavenging activity, while Oyster Mushroom flouris the lowest, and Flammulina Velutipes flour has no scavenging activity.The DPPH radical scavenging capacity, reducing power, hydroxyl radicalscavenging capacity and superoxide free radical scavenging capacity of FlammulinaVelutipes flour and Cordyceps Militaris flour cultivated in core is higher than ordinarycore flour. In contrast, Cordyceps Militaris flour has the strongest DPPH free radicalscavenging ability, reducing power, hydroxyl radical scavenging ability andsuperoxide free radical. In this test, Oyster Mushroom flour and corn flour has noability of clearing superoxide free radical. Flammulina Velutipes flour has the highestH2O2scavenging activity while Cordyceps Militaris flour has no scavenging activity.