Mushrooms are rich source of protein, minerals and antioxidants. Nutritive value of mushrooms differs not only among genus but also among species. Nutritional content of mushrooms are being constantly reported. In present study, emphasis is laid on effect of mutational study on nutritional parameters of mushroom. A total of seven mutants of Calocybe indica obtained through physical and chemical mutagenic treatment were subjected to nutritional evaluation. Five mutants (CMU-5, CMN-9, CMN-11, CMN-2 and CMB-4) indicated higher protein content while ash content was also found more for all the mutants except CMN-9. Tocopherol content was also higher for all the mutants except CMN-3. Î²-carotene was more from 2 mutants, CMU-2 and CMN-9. Lycopene content was better in CMU-2, CMN-9, CME-2 and CMB-4 while ascorbic acid content for CMU-2 and CMN-3 was better than that of the parent. Fat content was found to be significantly low only in mutant CMN-9 (1.24g/100g). CMN-9, mutant obtained through NTG treatment, was found better than the parent, Ci-3, not only in protein content but also in amount of vitamin A, C and E. It is indicated from the study that mutagenesis which leads to genotypic variation has effect on biochemical aspects as well. Therefore, various genetic manipulations can be exploited for nutritional enhancement aspects which need to be emphasized keeping in view the need of food quality in todayâ€™s scenario.
Antioxidants, Calocybe indica, fat, Mutagenesis, Protein
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