ABSTRACT
Fruiting bodies of Ganoderma tsugae and Pleurotus ostreatus mushrooms obtained from the Federal Institute of Industrial Research Oshodi, Lagos, Nigeria were used for this study. Bread made from 5% 10 % and 20% Pleurotus ostreatus mushroom and Tea made from extracts from Ganoderma tsugae were evaluated for their nutritional and sensory effect for the management of diabetic and hyper–cholestrolaemic rats. Bioactive compounds detected include Tannins, saponin, oxalate, cyanide, polyphenols, flavonoids, phytosterols, phlobotannins, and phenols with polyphenols the most abundant at 7.05mg/g in mushroom bread. In Ganoderma tea tannin, saponin, oxalate, polyphenols and phlobotannins with polyphenols the most abundant at 9.40mg/g. 20% mushroom bread energy levels was 308 kcal, protein (17.5%), fat (9%), crude fibre (2.98%), carbohydrate (50%), and ash (5%). Ganoderma tsugae tea energy level was 387 kcal, ash (6.37%), protein (17%), fats (3.25%), crude fibre (9.13%), and carbohydrate (46%). Sensory evaluations showed that Ganoderma tea was well accepted as well as mushroom bread although, the taste of 5% mushroom bread was preferred to the taste of 20% mushroom bread. These medicinal mushrooms are rich sources of protein, fibre and carbohydrate and they also contain medicinal phyto-chemicals. They could be used to manage diabetic and hyper-cholestrolaemic patients as observed in rats where the fasting blood sugar levels, cholesterol, high density lipoprotein and triacyl glycerol were reduced significantly. The products from these mushrooms prepared earlier is safe for consumption and will note pose any health danger to humans.
