ROXIMATE COMPOSITION AND SENSORY PROPERTIES OF INSTANT MUSHROOM (GANODERMA LUCIDUM) SOUP
Abstract
Ganoderma lucidum, commonly known as reishi or lingzhi, is a
basidiomycete fungus with a long history of medicinal use in traditional Asian
medicine (Sanodiya et al., 2009). It is a large, kidney-shaped mushroom
characterized by a glossy, lacquered cap that ranges in color from red to brown
(Nahata, 2013].. The aim of this report was to evaluate the proximate composition
and sensory attributes of instant mushroom (Ganoderma lucidum) soup. The instant mushroom (Ganoderma lucidum) soup were prepared at different
percentages [ 100% G.L Soup, 90% G.L Soup, 80% G.L Soup, and 75% G.L Soup]. The
instant mushroom (Ganoderma lucidum) soup produced were subjected to
proximate composition and sensory properties. The result obtained were subjected
to statistical analysis. The proximate composition of the instant mushroom (Ganoderma lucidum)
soup produced ranged from 11.17 - 13.80%, 20.02 – 20.67%, 0.75 – 1.33%, 4.45 –
5.80%, 7.50 – 9.87%, and 58.98 – 63.04% for moisture, protein, fat, ash, crude fiber, and carbohydrate respectively. The sensory properties ranged from 5.90 - 6.60, 6.00 – 6.35, 6.05 – 6.70, 6.15 – 6.85, 5.90 – 6.85, 6.00 – 6.55, and 6.15 – 6.95 for appearance, flavor, aroma, taste, after-taste, colour, and overall acceptability. The appearance, flavor, aroma, taste, after-taste, colour, and overall acceptability ranged from dislike extremely
to like extremely. There was high preference for sample C [80% of G.L soup] and
then sample D [75% of G.L soup], sample B[90% of G.L soup] and sample A[100%
v
of G.L soup] were slightly approved. The instant mushroom (Ganoderma lucidum) soup produced had good quality
in terms of appearance, taste, and colour. This report has created awareness about
the health benefit of instant mushroom (Ganoderma lucidum) soup
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