Research Journal of Food and Nutrition Volume 4, Issue 1, 2020, PP 1-14 ISSN 2637-5583 Nutritional and Sensory Properties of Spreads from Two Mushroom Varieties Eke-Ejiofor, J* and Pollyn, T.I Department of Food Science and Technology, Rivers State University, P.B.M 5080, Nkpolu Oroworukwo, Port Harcourt, Rivers State Nigeria *Corresponding Author: Eke-Ejiofor, J, Department of Food Science and Technology, Rivers State University, P.B.M 5080, Nkpolu Oroworukwo, Port Harcourt, Rivers State Nigeria, Email:
[email protected] ABSTRACT The chemical, functional and sensory properties of mushroom flour and spread from two varieties were investigated. Flour was produced from untreated and treated (sodium metabisulphite) Pleurotus mushrooms (P. pulmonarius and P. cintrinopileatus) and analyzed for proximate and functional properties. Spread was prepared from the mushroom flour using different quantities of gum arabic (0.1, 0.3 and 0.5%) and compared with spread from corn flour as control. Spreads were evaluated for physicochemical and sensory properties. Proximate composition of the mushroom flour showed that treatment with sodium metabisulphite reduced moisture and ash content while protein, fat, fibre and carbohydrate increased. Functional properties showed that treatment had a significant difference (p<0.05) in the bulk density and oil absorption capacity of the mushroom flours, while physicochemical properties of the spread showed that melting point value ranged between (22-29oC), Iodine value (30.41-33.70gI2) and pH (5.75-6.35). Sensory analysis results showed that the spreads from P. cintrinopileatus were acceptable to the panelist at all levels of gum arabic inclusion while spread from P.