[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-227615-en":3,"doc-seo-227615-105":31,"detail-sidebar-cat-0-en-105":92},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":20,"is_deleted":4,"is_public":21,"is_downloadable":21,"audit_status":21,"page_count":22,"language":23,"language_code":24,"site_id":25,"html_lang":24,"table_of_contents":26,"faqs":27,"seo_title":28,"seo_description":14,"update_tm":29,"read_time":30},227615,7971461741311,"Ophelia","https://ap-avatar.wpscdn.com/avatar/74000253aff267980c6?x-image-process=image/resize,m_fixed,w_180,h_180&k=1779345379180704826",7,"Healthcare","Nutritional Quality of Fresh and Canned Calocybe indica - Nutritional Quality Study","Nutritional value of mushrooms is linked to their essential amino acids, vitamins, minerals, and low lipid content. This study investigated the essential, nonessential, and conditional amino acid profile of raw and canned Calocybe indica using standard analytical methods. Results were reported as mean values with standard deviation from two determinations, and amino acid quality was computed using proposed formulas. One-way ANOVA in SPSS 20.0 assessed significance at p \u003C 0.05. Amino acid profiles changed with storage duration.","Nightingale International Journal of Pure and Applied Science  \nNUTRITIONAL QUALITY OF FRESH AND CANNED CALOCYBE INDICAP&C .  \n*APOTIOLA, Z . O.; **ANYAKORAH, C . I.; & **KUFORIJI, O. O.  \n*Department of Food Technology, Lagos State University of Science and Technology, Ikorodu, Lagos.  \n**Department of Biological Sciences, Bells University of Technology, Ota, Ogun State.  \nDOI:  \n[https://doi.org/10.70382/nijpas.v8i9.005](https://doi.org/10.70382/nijpas.v8i9.005)  \nIntroduction  \nIn most countries, mushrooms are highly popular foods and both medicinal and edible mushrooms are thought to be the best foods for health. They are valued for their exquisite flavor and taste, and can be consumed both fresh and in processed form (Heleno, 2010) . Edible mushrooms have the potential to significantly increase the food value of our regular diets by helping to supply both macro and micronutrients. The nutritional value of mushrooms is attributed to their high content of essential amino acids, vitamins, and minerals as well as their low lipid content. People who eat mushrooms are usually  \nAbstract  \nThe nutritional value of mushrooms is attributed to their high content of essential amino acids, vitamins, and minerals as well as their low lipid content. The essential, nonessential and  \nconditional amino acids profile of raw and canned Calocybe indica was investigated in this study. Standard method of analyses was used to carryout amino acids profile of the samples. Results were expressed as mean values and standard deviation of two (2) determinations. Quality of the amino acids were calculated using proposed standard  \nformulas. Data were analysed using one-way analyses of variance (ANOVA) using Statistical Package for Social Sciences (SPSS) version 20.0 software 2011 to test  \nN ight inga le Internat iona l Journa l of Pure and App l ied Science  \n21   \n2025 APRIL  \nIJPAS  \nISSN: 3027-1274 Vol. 8, NO. 9  \nthe level of significance (p \u003C 0.05) . The results revealed that essential  \namino-acids; isoleucine, leucine, lysine, methionine, valine,  \nphenylalanine, histidine, threonine and tryptophan varies from 4.43- 7.54 g/100g, 7.22-10.32 g/100g, 5.04-7.30 g/100g, 1.65-2.50 g/100g, 5.23- 6.45 g/100g, 6.12-8.65 g/100g, 2.15-4.30 g/100g, 4.66-6.30 and 1.21-2.50 g/100g respectively while non-essential amino acids; cystine, arginine, alanine, aspartic, glutamic, glycine, proline, serine and tyrosine varies from 1.19-2.35g/100g, 6.36-8.45 g/100g, 2.45 – 4.50 g/100g, 10.21-13.50 g/100g, 16.98-25.25 g/100g, 2.03-3.05 g/100g, 3.83-5.20 g/100g, 6.16-8.70 g/100g and 6.33-8.25 g/100g respectively. The result reveal significant increase in the amino acids profile with increase in storage period. The observed fluctuations in these parameters may be ascribed to the impact of the storage duration. The outcomes demonstrated that the mushrooms under investigation were abundant in vital amino acids, which is consistent with the conclusions made by other researchers in literature.  \nKeywords: Canning, Calocybe indica, Amino Acids, Conditional Amino Acids, Storage  \nfound to consume more of most vitamins and minerals and, in some  \ncases, less alcohol, fat, and sodium (Zahid et al, 2010) .  \nAccording to findings of (Al-hussainy and Al-fradhly, 2019, YuwaAmornpitak, 2020) the protein in mushrooms is an excellent competitor with animal protein and may be utilized to substitute animal protein in meat products. (Nakalembe, 2013) also reported that several economically significant mushrooms, such as milky and button mushrooms, have the potential to be bioactive sources of necessary fatty and amino acids for newborns and the elderly.  \nNitrogen, carbon, hydrogen, oxygen, and a variable side chain group constitute the constituent organic molecules known as amino acids. Playing essential roles in the body, they are frequently referred to as the  \n2025 APRIL  \nIJPAS  \nISSN: 3027-1274 Vol. 8, NO. 9  \n2025 APRIL  \nIJPAS  \nISSN: 3027-1274 Vol. 8, NO. 9  \nbuilding blocks o","cbCaiqKZBp4fGtEG","https://ap.wps.com/l/cbCaiqKZBp4fGtEG","pdf",329178,2,1,12,"English","en",105,"# Introduction\n# Abstract\n# Material and Methods\n## Spawn Preparation\n## Substrates preparation","[{\"question\":\"What mushroom product forms were examined in the study?\",\"answer\":\"The study examined both raw (fresh) and canned Calocybe indica samples.\"},{\"question\":\"Which amino acid groups were analyzed?\",\"answer\":\"The study analyzed essential, nonessential, and conditional amino acid profiles.\"},{\"question\":\"How was statistical significance determined?\",\"answer\":\"One-way ANOVA was performed using SPSS version 20.0, using p \\u003c 0.05 as the significance level.\"}]","Nutritional Quality of Fresh and Canned Calocybe indica - Nutritional Quality Study | PDF",1789010866,30,{"code":4,"msg":32,"data":33},"ok",{"site_id":25,"language":24,"slug":34,"title":13,"keywords":35,"description":14,"schema_data":36,"social_meta":87,"head_meta":89,"extra_data":91,"updated_unix":29},"nutritional-quality-of-fresh-and-canned-calocybe-indica-nutritional-quality-study","",{"@graph":37,"@context":86},[38,54,69],{"@type":39,"itemListElement":40},"BreadcrumbList",[41,45,48,51],{"item":42,"name":43,"@type":44,"position":21},"https://docshare.wps.com","Home","ListItem",{"item":46,"name":47,"@type":44,"position":20},"https://docshare.wps.com/document/","Document",{"item":49,"name":12,"@type":44,"position":50},"https://docshare.wps.com/document/healthcare/",3,{"item":52,"name":13,"@type":44,"position":53},"https://docshare.wps.com/document/nutritional-quality-of-fresh-and-canned-calocybe-indica-nutritional-quality-study/227615/",4,{"url":52,"name":13,"@type":55,"author":56,"headline":13,"publisher":58,"fileFormat":61,"inLanguage":24,"description":14,"dateModified":62,"datePublished":63,"encodingFormat":61,"isAccessibleForFree":64,"interactionStatistic":65},"DigitalDocument",{"name":9,"@type":57},"Person",{"url":42,"name":59,"@type":60},"DocShare","Organization","application/pdf","2026-09-11","2026-09-10",true,{"@type":66,"interactionType":67,"userInteractionCount":20},"InteractionCounter",{"@type":68},"ViewAction",{"@type":70,"mainEntity":71},"FAQPage",[72,78,82],{"name":73,"@type":74,"acceptedAnswer":75},"What mushroom product forms were examined in the study?","Question",{"text":76,"@type":77},"The study examined both raw (fresh) and canned Calocybe indica samples.","Answer",{"name":79,"@type":74,"acceptedAnswer":80},"Which amino acid groups were analyzed?",{"text":81,"@type":77},"The study analyzed essential, nonessential, and conditional amino acid profiles.",{"name":83,"@type":74,"acceptedAnswer":84},"How was statistical significance determined?",{"text":85,"@type":77},"One-way ANOVA was performed using SPSS version 20.0, using p \u003C 0.05 as the significance level.","https://schema.org",{"og:url":52,"og:type":88,"og:title":13,"og:site_name":59,"og:description":14},"article",{"robots":90,"canonical":52},"index,follow",{"doc_id":7,"site_id":25},{"code":4,"msg":5,"data":93},[94,98,102,106,111,116,119,123,128,131,135],{"id":21,"doc_module":4,"doc_module_name":47,"category_name":95,"show_sort_weight":96,"slug":97},"Story & Novel",90,"story-novel",{"id":20,"doc_module":4,"doc_module_name":47,"category_name":99,"show_sort_weight":100,"slug":101},"Literature",80,"literature",{"id":53,"doc_module":4,"doc_module_name":47,"category_name":103,"show_sort_weight":104,"slug":105},"Exam",70,"exam",{"id":107,"doc_module":4,"doc_module_name":47,"category_name":108,"show_sort_weight":109,"slug":110},5,"Comic",60,"comic",{"id":112,"doc_module":4,"doc_module_name":47,"category_name":113,"show_sort_weight":114,"slug":115},6,"Technology",50,"technology",{"id":11,"doc_module":4,"doc_module_name":47,"category_name":12,"show_sort_weight":117,"slug":118},40,"healthcare",{"id":120,"doc_module":4,"doc_module_name":47,"category_name":121,"show_sort_weight":30,"slug":122},8,"Research & Report","research-report",{"id":124,"doc_module":4,"doc_module_name":47,"category_name":125,"show_sort_weight":126,"slug":127},9,"Religion & Spirituality",20,"religion-spirituality",{"id":126,"doc_module":4,"doc_module_name":47,"category_name":129,"show_sort_weight":126,"slug":130},"World Cup","world-cup",{"id":132,"doc_module":4,"doc_module_name":47,"category_name":133,"show_sort_weight":132,"slug":134},10,"Lifestyle","lifestyle",{"id":136,"doc_module":4,"doc_module_name":47,"category_name":137,"show_sort_weight":107,"slug":138},19,"General","general"]