_____________ISSN 2277-2502

Research Journal of Recent Sciences ___________________________________________

Vol. 7(12), 1-8, December (201
(2018) Res. J. Recent Sci.

Kinetics of drying of two edible fungi from Congo: Termitomyces sp.

sp and
Oyster mushroom
N'dembé Bibalou C.1, Matos L.1*, Voumbo Matoumona L.2, Moutoula Boula E.F.3, Elengo G.1, Mvila C.A.4, Nzikou J.M.1
1
Département de Génie de Procédés Industriels, Ecole Nationale Supérieure Polytechnique (ENSP, Université Marien Ngouabi)
2
Département de Mécanique, Energétique et Ingénierie, Ecole Nationale Supérieure Polytechnique (ENSP, Université Marien Ngouabi)
3
Département de Technologie Agroalimentaires, Ecole Nationale Supérieure Polytechnique (ENSP, Université Marien Ngouabi)
4
Institut de Recherche Agronomique (IRA)
(IRA)- Département de Phytosanitaire
[email protected]
Available online at: www.isca.in, www.isca.me
Received 13th September 2018, revised 14th November 2018, accepted 30th November 2018
201
Abstract
On the one hand, an evaluation of three types of drying (oven, microwave oven and solar drying) was used to specify the
nature and importance of the unit operation on the characteristic parameters of the various food products. The impact of this
process on dimensions, pH and water content were also evaluated. The drying temperature influences these parameters. The
dimensions of the mushrooms are reduced after drying, whatever the source of energy. The pH values of fresh and dried
mushrooms for Termitomycess sp. are 4.83 ± 0.2 and 4.75 ± 1.2; 4.73 ± 0.9; 4.80 ± 0.7 in the oven; 5.7 ± 0.8 at the solar
dryer and 5.26 ± 0.7; 5.3 ± 0.4 in the microwave oven. They range from 5 ± 0.4 to 5.2 ± 0.6; 5.1 ± 0.4; 5.4 ± 0.1 in the oven,
oven
5.6 ± 0.9 in the solar dryer and 5.1 ± 0.7; 5.4 ± 0.5 microwaves, for Oyster mushroom.. The pH is globally acidic, indicating
a good conservation. The conservation of mushrooms is optimal and compatible with human physiology. The rehydration
capacity gives small gaps, however that of Oyster mushroom is high, because of their large dimensions compared to
Termitomyces sp. On the other hand, drying characteristics were studied on the water content, in an electric oven at the set
temperatures of 50, 60 and 70°C; in a domestic microwave oven wit with
h powers of 280 w and 420 w and in a solar dryer. The
results indicate that all the experimental curves show an identical appearance: this one is decreasing. The drying time
decreases as the temperature and air speed increase. The drying time is 570 and 84
8400 minutes; 430 and 760 minutes; 390 and
590 minutes respectively for Termitomyces sp. and Oyster mushroom,, in the case of fungi treated in an oven at temperatures
of 50, 60 and 70°C. The drying time varies depending on the temperature. The water content raranges
nges from 83.5 ± 0.4% to 5.06
± 0.2%; 86, 9 ± 1.4% at 5, 13 ± 0.4%, respectively for Termitomyces sp. And Oyster mushroomat
mushroom 70°C. The final water
content is about 5%.

Keywords: Drying, drying oven, microwave oven, solar dryer, water content, rehydration capacity, hydrogen potential (pH),
Congo.

Introduction poor rural areas. While varying the diet, they provide a rich
complement of minerals, vitamins and even protein, competing
The origin of fungal organisms dates well before that of the first with the best vegetables.
plants or animals. It is thus a very old group and, moreover,
very rich in species: the estimates oscillate between several These fungi appear in the rainy season when crops have not yet
hundreds of thousands up to a few millions of different fungal reached maturity. During this period, they provide another food
species1. intake in the country sometimes preceded by the consumption of
insects, mainly caterpillars and termites. In this rural context,
Nearly 300 species of wild edible fungi have been identified the nutritional habits as well as the processes of preparation or
throughout sub-Saharan Africa2. Medicinally, without the fungi conservation
rvation of these mushrooms are part of an ancestral
wee would not have discovered penicillin and we would not have tradition4. In Congo mushrooms grow in all the agro-ecological
agro
antibiotics to cure us of countless very serious and even fatal zones (forest, savannah, plain) and are very consumed by the
diseases. In terms of food, mushrooms are valuable fermentation populations. From North to South, from East to West African
agents for making cheese, beer and bread with yeast. Some are populations in general and Congolese in particular appreciate
of great
eat gastronomic value and are rich in protein and vitamins the taste of mushrooms and ease in their culinary preparations.
and are therefore of great nutritional value3. The mushrooms are mostly out at the beginning of the rainy
seasons (early October) and the harvest can last two (02) to five
In nature, fungi feed mainly on dead or inert organic matter (05) months, depending ng on the type of mushrooms, with a
which allows rapid decomposition of these. Edible fungi are a predominance in the first two (02) months.
very important companion product
roduct to African meals, mainly in

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Mushrooms are therefore an important food source during the

boom period, and represent an income-generating activity for
men and women, and young people, with a dominance of
women. The edible mushrooms of Congo have an interesting
nutritional value5.

Mushrooms are perishable food products that require

appropriate conservation technologies. Huge post-harvest losses
are recorded each year, thus reducing the efforts of the actors
and actresses of the sector, and making their socio-sanitary
conditions difficult.

It is with this in mind that we conducted this study using drying Photo-2: Oyster mushroom.
as an appropriate technology with major concerns to preserve
the quality of products to be compatible with human physiology. Laboratory equipment: The drying tests were carried out
successively in a solar dryer, in an oven and in a microwave
Drying is the oldest means of preservation used by man6. It is oven.
the most used preservation technique in terms of application
methodologies and industrial sector due to the ease and Characterization of the raw material: The dimensions (length
practicality of the operations involved. and width and thickness) were determined usingCaliper type 0-
200 x 0.02 mm. The mass of a sample was determined using a
The purpose of the drying is to reduce considerably or Gram brand electronic scale, SPX series with an accuracy of
completely the water present in an initially moist body and to 0.01 g.
obtain a body capable of being preserved by reducing or
stopping the main microbiological, enzymatic reactions7. Drying pH study: The measurements of the pH values of the
increases the shelf life of products and reduces the weight and mushrooms were carried out in a suspension of 0.2 g / ml of
volume of products, making shipping easier8. distilled water, that is to say 5 g of sample in 25 ml of distilled
water). The measurement was made using a digital pH-meter
The overall objective of this study is to ensure the conservation (Pocket-Sized) equipped with a combined electrode. Calibration
of mushrooms according to the type of drying used. The specific of the apparatus was obtained with pH 4.0 buffer solution at
objectives are pursued: i. drying in the solar dryer, oven and 25°C.
microwave oven; ii. determine the characteristic curves; iii.
determine the physicochemical parameters; iv. appreciate the Drying of mushrooms: The drying method has two main
behavior of dried mushrooms. stages: the preparation of the mushrooms and the drying itself.

Materials and methods The scheme of the drying process is shown in Figure-1 below.

Equipment: Plant material: The mushrooms studied Mushroom preparation: After reception, the mushrooms are
Termitomycessp. And Oyster mushroom (Photo-1 and 2) were cleaned with a brush to get rid of dust, washed, wiped and leave
purchased at the Total and Bourro markets in the city of to rest for about twenty minutes.
Brazzaville.
Drying: Study of the drying of mushrooms in an oven: 100 g
mushrooms are weighed that we have on aluminum foil; place
everything on a rack inside the oven. After the oven is turned
on, the temperature and the time are set; the oven is switched
on. During drying, the successive weighings are carried out
every 30 minutes until the mass of the product is stabilized.
After cooling in the desiccator, the mushrooms are placed in the
plastic pots, labeled and stored on the bench.
Microwave mushroom drying study: We weigh 100 g of
mushrooms that we have on a Pyrex petri dish of 12 cm in
diameter; all placed on the turntable inside the oven. After the
oven is turned on, the specific power and time are set at the
selected levels; the oven is then started. During drying, the
successive weighings are carried out every 30 seconds until the
Photo-1: Termitomyces sp. product is stabilized.

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Study of the drying of mushrooms by solar dryer: For each Moisture content in wet base: 5g sample of fresh material
mushroom, a mass of 100 g is taken, deposited on the aluminum were weighed (P) into previously weighed stainless aluminum
paper, all placed on the rack in the drying zone inside the solar cups (Pvide), using a Gram brand electronic scale, SPX series
dryer. During drying, the successive weighings are carried out with an accuracy of 0.01 g .de accuracy. The sample was
every 30 minutes until the product stabilizes. allowed to dry at 105°C until the total evaporation of the water
in the substrate (Psec).
Air velocity was measured using an airspeed anemometer. Dry
mushrooms collected in an oven, solar dryer and microwave are The wet basis water content of the mushrooms being dried was
cooled in a desiccator and placed in the labeled pots and stored determined by calculation according to the following formula:
on the bench until use. Drying was carried out according to
Figure-1. = (2)

Or: X = wet basis water content in g H2O / g MS, M1 = the

Fresh mushrooms
mass of the test sample before drying in g, M2 = the mass of the
test sample after drying in g
Triage softened mushrooms Rehydration capacity: The sample is placed in distilled water
at room temperature of 20°C. The calculation of the rehydration
capacity (% H) was expressed as the mass of the water absorbed
after 10 minutes immersion, divided by the dried mass of the
Trimmingdirt sample, according to the following formula:

%H = (3)
Fresh whole mushrooms
% H = Rehydration capacity, M1 = mass absorbed after
immersion, M2 = Dry mass of the sample, 2.6. Statistical
treatment of data:
Weighing
The tests carried out were repeated in triplicate. The results
obtained are expressed as averages followed by the standard
deviation.
Drying (oven, microwave oven and solar dryer)
Results and discussion
Morphological data of mushrooms: The morphological
Dried mushrooms Analyzes characteristics of the fungi studied are presented in Table-1.
Legend: B ET: Termitomyces sp. dried in the oven, BSSO:
Termitomyces sp. solar kiln dried, BMI: Termitomyces sp.
Storage microwave-dried, SAET Oyster mushroom dried in the oven,
Figure-1:drying process SASSO Oyster mushrooms dried by solar dryer, SAMI Oyster
mushrooms microwave oven dried.
Water content: Dry water content: The determination of the
low-dry water content of the samples was carried out mainly It appears from Table-1 that the dimensions of the mushrooms
according to the AFNOR method (NF-VO3-708). After decrease after drying. The dimensions of Oyster mushroomare
homogenization of the product, a quantity of 5 g of sample was greater than those of Termitomyces sp.
introduced into a capsule. The capsule was introduced into the
oven (Memmert) heated at 105°C. for 24 hours, to a constant Termitomyces sp. Dried mushrooms on the oven averaged 5.1 ±
weight. 0.4; 5.2 ± 0.6 and 5.4 ± 0.3; widths 0.22 ± 0.10; 0.21 ± 0.11 and
0.20 ± 0.11 and thicknesses 0.1 ± 0.01; 0.1 ± 0.01 and 0.1 ± 0.0.
The dry basis water content of the mushrooms being dried has
been determined by calculation according to the following As for Oystermushrooms (oven-dried mushrooms) dried in an
formula: oven, they have on average lengths of 6.9 ± 0.01; 6.6 ± 0.01 and
6.1 ± 0.0; widths of 5.4 ± 0.2; 5.2 ± 0.2 and 5.0 ± 0.1,
= (1) thicknesses.

Or: X = the dry water content in g of H2O / g MS, M1 = the pH data: The pH measurement of fresh and dried mushrooms is
mass of the test sample before drying in g, M2 = the mass of the given in Table-2.
test sample after drying in g.

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Table-1: Dimensions of fresh, oven-dried mushrooms, microwave oven and solar dryer (length, width and thickness).
Dimensions of fresh mushrooms (before drying) : Dimensions after drying :
average (cm) average (cm)
Samples
Length Width Thickness Length Width Thickness
B ET :
5.1 ± 0.4 0.22 ± 0.10
50°C 0.1 ± 0.01
5.8 ± 0.5 0.3 ± 0.1 0.13 ± 0.03 5.2 ± 0.6 0.21 ± 0.11
60°C 0.1 ± 0.01
5.4 ± 0.3 0.20 ± 0.11
70 °C 0.1 ± 0.01
BSSO 3.5 ± 0.4 0.4 ± 0.3 0.23 ± 0.02 3.2 ± 0.2 0.23 ± 0.20 0.1± 0.01
BMI :
0.21 ± 0.03
280w 9.0 ± 0.4 0.58 ± 0.4 0.36 ± 0.02 3.76 ± 0.20 0.3 ± 0.2
0.20 ± 0.01
420 w 2.52 ± 0.40 0.2 ± 0.1
SAET:
6.9 ± 0.01 5.4 ± 0.2 0.60 ± 0.05
50°C
9.1 ± 0.6 7.6 ± 0.3 1.1 ± 0.07 6.6 ± 0.01 5.2 ± 0.2 0.59 ± 0.04
60°C
6.4 ± 0.01 5.0 ± 0.1 0.57 ± 0.02
70 °C
SASSO 8,3 ± 0.6 5.8 ± 0.2 0.96 ± 0.40 5.96± 0.50 3.7 ± 0.2 0.76 ± 0.2
SAMI:
6.76 ± 0.40 1.80 ±0.20 0.66 ± 0.04
280 w 9.20 ± 0.7 2.96 ± 0.50 1.03 ± 0.30
6. 1 ± 0. 35 0.96 ± 0.10 0.54 ± 0.03
420 w

Table-2: pH values of fungi.

Sample average pH
fresh Termitomyces sp. 4.83 ± 0. 2
oven
4.75 ± 1.2
50°C
4.73 ± 0.9
60°C
4.80 ± 0.7
Dried Termitomyces sp. 70°C
(conserved after a year) solar dryer 5.7 ± 0.8
microwave
5.26 ± 0.7
280 w
5.3 ± 0.4
420 w
fresh Oyster mushroom 5 ± 0,4
oven
5.2 ± 0.6
50°C
5.1 ± 0.4
60 °C
5.4 ± 0.1
70 °C
dried Oyster mushroom (conserved
solardryer 5.6 ± 0.9
after a year)
microwave
5.1 ± 0.7
280 w
5.4 ± 0.5
420 w

The analysis of the results in Table II shows that the pH values However, the small pH differences observed after conservation,
for fresh and dried mushrooms are 4.83 ± 0.2 and 4.75 ± 1.2, would be attributable to the development of molds. These
respectively; 4.73 ± 0.9; 4.80 ± 0.7 in the oven; 5.7 ± 0.8 at the results corroborate with those of N'dembé (2015) on edible
solar dryer and 5.26 ± 0.7; 5.3 ± 0.4 microwaved for Termitomyces fungi from Congo.
Termitomyces sp. For Oyster mushroom these values vary by 5
± 0.4 and 5.2 ± 0.6; 5.1 ± 0.4; 5.4 ± 0.1 in the oven, 5.6 ± 0.9 in The same observations are given by Banzouzi (2014) on the
the solar dryer and 5.1 ± 0.7; 5.4 ± 0.5 in the microwave oven. drying of palm nut pulp5,9.
The pH is acidic in both cases (before and after drying): the
preservation of the mushrooms after drying is compatible with Water content values: Moisture and dry water content values
human physiology. of the mushrooms are given in Table-3.

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The wet base water content of Oyster mushrooms ranges from respectively for Termitomyces sp. And Oyster mushrooms,
86.5 ± 0.8%; 86.9 ± 1.4% and 87.7 ± 0.6% and that of treated at 50°C.
Termitomyces sp. Ranges from 81, 1 ± 1.2%, 83.5 ± 0.4% and
82, 8 ± 0.5% dried at 50° C, 60°C and 70°C, respectively. For mushrooms dried at 60°C these durations are 430 and 760
min respectively for Termitomyces sp. And Oyster mushrooms.
Oyster mushrooms have higher wet base water contents than
Termitomyces sp. This is due to the larger sizes of Oyster For the mushrooms dried at 70°C these durations are 390 and
mushrooms. 590 min respectively Termitomyces sp. And Oyster mushrooms.

The trend observed is the same for drying in the microwave The time required to reduce the initial moisture content (wet
oven and solar dryer. Okoro and Achuba (2012) working on 5 base) by 81.10 ± 1.2% at the final water content of 4.29 ± 0.4%
species of Nigerian fungi (Lentinussquarrosulus, (dry basis) is approximately 600 min for Termitomycessp. and
Volvariellavolvacea, Coprinusmicaceus, Lepiotaprocera, and 86.5 ± 0.8% at the final water content of 5.40 ± 0.5% is 890 min
AuriculariaauriculaL) found water contents of 13.01 to 92.02% for Oyster mushrooms, for mushrooms dried at 50°C.
relative humidity. Adejumo and Awosanya (2005) found water
contents of 37% in Termitomycesmammiformis. Visibly, the These levels vary from 83.5 ± 0.4% to 5.06 ± 0.2% and 86.9% ±
water content varies with species and experimental 1.4 to 5.63 ± 1.1% at the 460 min and 790 min times
conditions10,11. respectively for Termitomyces sp. And Oyster mushrooms dried
at 60°C.
Characteristics of the drying of mushrooms: Drying in the
oven: Evolution of the water content over time: 50°C, 60°C and These grades ranged from 82.89 ± 0.5% to 4.81 ± 0.3% and
70°C. Figures-2, 3 and 4 below show the curves of the water 87.7 ± 0.6% to 5.13 ± 0.4% respectively Termitomyces sp. And
content over time. Oyster mushroomsdried at 70°C.
Microwave drying: Evolution of water content over time: 280
From the analysis of these curves, it firstly results that the W and 420 W. Figures-5 and 6 curves of water content over
content is virtually eliminated after 570 min and 840 min time at 280 w and 420 w.

Table-3: water content of mushrooms

Mushrooms
Parameters Oyster mushrooms Termitomycessp.
Oven Solardryer microwaveoven oven Solardryer Microwaveoven
solar solar 280
Wet base 50°C 60°C 70°C 280 W 420W 50 °C 60°C 70°C 420 W
radiation radiation W
water
86.5± 86.9± 87.7± 85 ± 88.5± 96.5± 81.1± 83.5± 82.89± 82± 78± 76.5±
content
0.8% 1.4% 0.6% 1.1% 0.3 % 1.2% 1.2 % 0.4 % 0.5% 1.2 % 0.3% 0.3 %
Dried base
5.40± 5.63± 5.13± 5.66± 7.69± 4.26± 4.29± 5.06+ 4.81± 4.55± 3.54± 3.25±
water
0.5% 1.5% 0.4% 0.7 % 0.2 % 0.41% 0.4 % 0.2 % 0.3% 0.5 % 0.5% 0.5 %
content
BO-TE (50°C)
1,0 SA-TE(50°C)

0,9

0,8
Water content (g H2O/gMS)

0,7

0,6

0,5

0,4

0,3

0,2

0,1

0,0
0 100 200 300 400 500 600 700 800 900
Time (min)

Figure-2: Evolution of the water content over time (50°C).

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BO-TE (60°C) BO-mi-420 W

1,0 SA-TE(60°C) 0.9 SA-mi-420 W

0.8

0,8 0.7

Water content (gH20/gMS)

Water content (gH2O gMS)

0.6

0,6 0.5

0.4

0,4
0.3

0.2
0,2
0.1

0.0
0,0 0 200 400 600 800 1000 1200 1400 1600 1800
0 100 200 300 400 500 600 700 800 Time (s)
Time(min)

Figure-6: Evolution of water content over time (P = 420 W).

Figure-3: Evolution of water content over time (60°C).
TE-BO/70°C The water content is practically zero after 3240 and 1800 secs
1,0 TE-SA/70°C respectively for Termitomyces sp. And Oyster mushrooms
treated at 280 W.
0,8
For mushrooms dried at 420 W these durations are 1440 and
Water content (g H2O/g MS)

1560 secs respectively for Termitomyces sp. And Oyster

0,6 mushrooms.

0,4 The time required to reduce the initial water content (wet basis)
from 78 ± 0.3% to the final water content of 3.54 ± 0.5% (dry
basis) is approximately 3240 secs for Termitomyces sp. and 88.5
0,2
± 0.3% at the final water content of 7.69 ± 0.2% is 1920 dry for
Oyster mushrooms, for mushrooms dried at 280W.
0,0
0 100 200 300 400 500 600 These grades range from 76.5 ± 0.3% at 3.25 ± 0.5% and 96.5 ±
Time (min) 1.2% at 4.26 ± 0.41% at the dry times of 1440 and 1560
respectively for Termitomyces sp. and Oyster mushrooms dried
Figure-4: Evolution of the water content (70°C). at 420 W.

BO-mi-280W Drying with a solar dryer: Evolution of water content over

1,0 SA-mi-280W time at the solar dryer. Figure-7 shows curves of water content
over time.
0,8 TE,BO-SSO
TE,SA-SSO
Water content (g H2O /g MS )

1,0

0,9
0,6
0,8
Water content (gH2O /gMS)

0,7

0,4
0,6

0,5

0,2 0,4

0,3

0,0 0,2

0 500 1000 1500 2000 2500 3000 3500

0,1
Time (s)
0,0
0 60 120 180 240 300 360
Figure-5: Evolution of water content over time (P = 280W). Time (min)

Figure-7: Evolution of water content as a function of time.

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The water content is practically zero after 240 minutes 330

minutes respectively for Termitomyces sp. And Oyster During solar drying, fungi lose water and therefore these
mushrooms in the solar dryer. products receive more heat. The loss of mass is a function of the
drying mode and the temperature applied. These curves have the
The average temperature during drying is 39.18°C. The average same speeds as those described byDesmorieux20. The variation
air speed of 1.40 m / s. in drying time is a function of temperature, which is explained
by the fact that the increase in temperature causes an increase in
The drying time depends on the temperature (solar radiation) the intensity of the heat transfer. Similar observations have been
and the air speed. The time required to reduce the initial reported byIgwe andNjomo21,22. Drying in an oven and solar
moisture content (wet base) from 82 ± 1.2% to the final water drying are faster than drying in the open air. This is due to the
content of 4.55 ± 1.2% (dry basis) is approximately 240 min for fact that during the experiment the average dry season
Termitomyces sp. and 85 ± 1.1% at the final water content of temperatures were low and the wind played in favor of open air
5.66 ± 0.7% is 360 min for Oyster mushrooms, for solar kiln drying.
dried mushrooms.
Rehydration capacity: The values of the rehydration capacity
Thus, the higher the temperature in the oven, the shorter the are given in Table-4.
drying time for the mushrooms. In addition, the small size of the
mushrooms increases linearly the drying rate. The effect of The values in Table-4 state the rehydration capacity of our
small size is much greater at high temperature than at low samples of the fungi studied. These values indicate that the
temperature. These results are similar to those described in the rehydration capacity varies from 41, 24 ± 0.5% to 50.48 ±
literature on other products, Safous(Dacryodesedulis)12,13. 0.98% for Termitomyces sp.

The experimental curves show an identical appearance; it is For Oyster mushrooms these values range from 55.74 ± 0.48%
decreasing. The absence of the phases of heating (phase o) and to 71.54 ± 0.19%. These values show a good behavior of dried
drying at constant rate (phase 1) is noted. Only the phase with mushrooms to rehydrate easily, with values of more than 40%.
decreasing rate (phase 2) is present. The same results were However, these values are higher for Oyster mushrooms and
found for other plants by authors such as14-17. lower for Termitomyces sp. This can be explained by important
dimensions for Oyster mushrooms. These results are consistent
In general, the time required to reduce the moisture content at with those given by Albitar7.
any level depends only on the drying conditions.
Drying during the decaying phase is governed by the diffusion Conclusion
of water into the solid. It is a complex mechanism involving
water in both liquid and vapor states, which is often This work reveals the dimensions of Oyster mushroomsare
characterized by effective diffusion. This property depends on larger than those of Termitomyces sp. Similarly, the water
the temperature, the pressure and the water content of the content and rehydration capacity ofOyster mushroomsis higher
product18,19. than that of Termitomyces sp. Applied drying technologies show
good fungal conservation, compatible with human physiology,
Thus, the higher the power in the microwave oven, the shorter with pH values that are acidic. The drying time is shorter for
the drying time for the mushrooms. In addition, the small size of Termitomyces sp. And longer for Oyster mushrooms. This time
the mushrooms increases linearly the drying rate. The effect of is shorter as the power or the experimental temperature is
small size is much greater at high temperature than at low strong.
temperature. In addition, this study allowed us to better optimize the three
types of drying (oven drying, microwave oven drying and solar
The experimental curves show an identical appearance; it is drying). The solar dryer is therefore an alternative because of
decreasing. The absence of the phases of temperature (phase o) the free solar radiation to overcome traditional deficiencies and
and drying at constant rate (phase 1). Only the phase with obtain better quality products that meet the requirements of
decreasing rate (phase 2) is present. modern urban consumers.

Table-4: Rehydration capacity of the fungi studied.

Sample BSSO BET BMI SASSO SAET SAMI
temperature/
Solar solar
source of 50 °C 60°C 70°C 280 w 420 w 50°C 60°C 70°C 280 W 420 W
radiation radiation
radiation
Capacity of
42.51± 41.24± 49.99± 43.74± 50.48± 47.4± 71.54± 58.84± 60.10± 57. 75± 55.74 ±
rehydration 59.08
1.32 0.5 1.00 0.78 0.98 0.38 0.19 .38 0.48 1.4 0.48
(%) ± 0.6

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