Comparative Analysis of Vitamin, Amino Acid, and Fatty Acid Profiles in Pleurotus ostreatus Cultivated on Iron-Fortified Wood Substrates

Background and Objective: Iron deficiency and protein-energy malnutrition remain widespread in developing regions, necessitating affordable dietary interventions. Pleurotus ostreatus (oyster mushroom) offers potential as a functional food due to its rich nutrient composition. This study investigated how iron fortification of different tropical wood substrates influences the vitamin, amino acid, and fatty acid profiles of P. ostreatus. Materials and Methods: The experiment involved six treatment groups using three tropical wood substrates (Canarium sp., Ceiba pentandra, and Pycnanthus angolensis), each with iron-fortified and non-fortified variants. Standard analytical methods were used to determine vitamin, amino acid, and fatty acid contents. The data were analyzed using ANOVA, and treatment means were compared with Duncan’s Multiple Range Test, with the t-value evaluated at a 95% confidence interval. Results: Vitamin content varied significantly across treatments. Mushrooms cultivated on non-fortified Pycnanthus angolensis recorded the highest vitamin A level (8.08 mg/100 g), while iron-fortified samples on the same substrate exhibited the highest vitamin C content (204.91 mg/100 g). Glutamic acid was the most abundant amino acid, reaching 10.70/100 g in fortified Pycnanthus samples. Essential amino acids such as leucine (2.37/100 g), arginine (6.32/100 g), and alanine (3.77/100 g) were also elevated with fortification. Fatty acid analysis showed oleic (33.95%) and palmitic acids (29.30%) as the most prevalent, with higher concentrations in fortified mushrooms. Conclusion: Iron fortification significantly enhanced the vitamin, amino acid, and fatty acid composition of P. ostreatus, particularly when cultivated on Pycnanthus angolensis. The fortified mushrooms demonstrate strong potential for improving iron and protein intake in resource-limited populations.