[Protein quality of three strains of Mexican mushrooms (Pleurotus ostreatus)].

The protein quality of fruits bodies of three Pleurotus ostreatus Mexican strains (INIREB-8, CDBB-H-896 and CDBB-H-897) was evaluated. The protein concentration (Nx4.38) ranged from 17.26 to 19.97 g/100 g dry weight; chemical scores were between 74 and 93% with available lysine as a first limiting amino acid in either INIREB-8 and CDBB-H-896 strains or leucine in CDBB-H-897 strain. The nutritional evaluation revealed 67.75 to 68.38% in vitro digestibility. Relative protein values were from 100.06-107.85%, which were lower than soybean meal and whole egg but larger than those of rice, maize, beans, fava beans and pasta, no differences were found between these values and those of skim milk powder, casein plus methionine and albumin. In accordance with the last results we concluded that due to their essential amino acids content, mushroom proteins are a good complement of cereals; furthermore, it is highly recommended to include Pleurotus in the daily diet.