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Table 3.
The chemical composition of food protein supplements based on bicuspid champignon mushrooms and a mixture of grain mycelium
| Nutritional Protein Supplements | Mass fraction, % | NFEF, % | ||||
|---|---|---|---|---|---|---|
| dry matter | crude protein | crude fiber | crude fat | crude ash | ||
| champignon flour | 82.12 | 24.94 | 6.76 | 0.70 | 8.11 | 41.61 |
| soft wheat flour enriched with mycelium of bicuspid champignon | 91.95 | 16.08 | 3.25 | 3.92 | 3.78 | 64.92 |
| oat flour enriched with mycelium of bicuspid champignon | 91.08 | 15.21 | 7.84 | 4.81 | 3.14 | 60.08 |
| barley flour enriched with mycelium of bicuspid champignon | 89.23 | 15.95 | 2.43 | 2.98 | 2.77 | 65.10 |
| millet flour enriched with mycelium of bicuspid champignon | 91.48 | 10.79 | 6.49 | 3.63 | 4.45 | 66.12 |
| mushroom flour and soft wheat flour enriched with mycelium of bicuspid champignon | 87.12 | 25.33 | 6.43 | 0.16 | 14.19 | 53.89 |
| mushroom flour and oat flour enriched with mycelium | 87.74 | 26.75 | 10.25 | 0.56 | 13.53 | 48.91 |
| mushroom flour and barley flour enriched with mycelium | 87.81 | 18.99 | 6.13 | 2.28 | 20.02 | 52.58 |
| mushroom flour millet flour enriched with mycelium | 87.11 | 25.34 | 7.79 | 0.39 | 12.64 | 53.84 |
| mushroom flour, wheat flour enriched with mycelium, barley flour enriched with mycelium, millet flour enriched with mycelium | 89.38 | 18.59 | 8.04 | 1.76 | 13.87 | 57.71 |
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