[1]

Royse DJ, Baars J, Tan Q. 2017. Current overview of mushroom production in the world. In Edible and Medicinal Mushrooms: Technology and Applications, eds. Diego CZ, Pardo-Giménez A. UK: John Wiley & Sons. pp. 1−11 doi: 10.1002/9781119149446.ch2

[2]

Azotea ANB. 2025. The effect of pretreatments on the moisture content, fat content, and acceptability of vacuum-fried white oyster mushroom (Pleurotus ostreatus) chips. Food Research 8:49−55

doi: 10.26656/fr.2017.8(s8).11
[3]

Wasser SP. 2010. Medicinal mushroom science: History, current status, future trends, and unsolved problems. International Journal of Medicinal Mushrooms 19(5):377−386

doi: 10.1615/intjmedmushr.v12.i1.10
[4]

Ng SH, Mohd Zain MS, Zakaria F, Wan Ishak WR, Wan Ahmad WAN. 2015. Hypoglycemic and Antidiabetic effect of Pleurotus sajor-caju aqueous Extract in Normal and Streptozotocin-induced diabetic rats. BioMed Research International 2015(2):214918

doi: 10.1155/2015/214918
[5]

Barros L, Cruz T, Baptista P, Estevinho LM, Ferreira ICFR. 2008. Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food and Chemical Toxicology 46(8):2742−2747

doi: 10.1016/j.fct.2008.04.030
[6]

World Health Organization (WHO). 2010. World Health Statistics 2010. Report. WHO. www.who.int/publications/i/item/9789241563987

[7]

Hafiz F, Begum M, Parveen S, Nessa Z, Azad AKM. 2003. Study of edible Mushroom grown on Eucalyptus camaldulensis trunk and under soil of Albizzia procera. Pakistan Journal of Nutrition 2(5):279−282

doi: 10.3923/pjn.2003.279.282
[8]

Prashanth L, Kattapagari KK, Chitturi RT, Baddam VRR, Prasad LK. 2015. A review on role of essential trace elements in health and disease. ournal of Dr NTR University of Health Sciences 4:75−85

doi: 10.4103/2277-8632.158577
[9]

Kalac P. 2009. Edible mushrooms: chemical composition and nutritional value. Food Chemistry 113(1):9−16

doi: 10.1016/j.foodchem.2008.07.077
[10]

Fadugba AE, Oyetayo VO, Osho BI, Olaniyi. 2024. Assessment of the effect of iron and selenium fortification on the amino acids profile of Pleurotus ostreatus. International Journal of Plant Research 37(4):494−499

doi: 10.1007/s42535-024-00820-8
[11]

Ariyo OO, Oyetayo VO, Adegunloye DV. 2024. Influence of iron and zinc fortification on the mineral profile and proximate composition of Pleurotus ostreatus cultivated on different wood substrates. Journal of Sustainable Technology 13(2):28−34

[12]

Oyetayo VO, Ariyo OO. 2013. Antimicrobial and antioxidant properties of Pleurotus ostreatus (Jacq: Fries) cultivated on different tropical woody substrates. Journal of Waste Conversion, Bioproducts and Biotechnology 1(2):28−32

doi: 10.5147/jwcbb.2013.0121
[13]

Gąsecka M, Mleczek M, Siwulski M, Niedzielski P. 2016. Phenolic composition and antioxidant properties of Pleurotus ostreatus and Pleurotus eryngii enriched with selenium and zinc. European Food Research and Technology 242:723−732

doi: 10.1007/s00217-015-2580-1
[14]

Ogidi CO, Oyetayo VO, Akinyele BJ. 2020. Wild medicinal mushrooms: potential applications in phytomedicine and functional foods. In An Introduction to Mushroom. IntechOpen. DOI: 10.5772/intechopen.90291

[15]

Bajzát J, Misz A, Rácz J, Vágvölgyi M, Csutorás C, et al. 2025. Development of a simple HPLC method for the analysis of ergosterol and UV-enriched vitamin D2 in mushroom powders. Applied Sciences 15(7):4058

doi: 10.3390/app15074058
[16]

Hossain MF, Rajjit MR, Mullins SR, MayhewSL. 2019. A simplified, specific HPLC method of assaying thiamine and riboflavin in mushrooms. International Journal of Food Science 1:11

doi: 10.1155/2019/8716986
[17]

McGinty RC, Phillips KM. 2024. Quantitation of total vitamin D2 and D4 in UV-exposed mushrooms using HPLC with UV detection after novel two-step solid phase extraction. Food Chemistry 439:138091

doi: 10.1016/j.foodchem.2023.138091
[18]

AOAC. 2019. Methods of Analysis of Association of Official Analytical Chemists International. 21st Edition. Washington DC. www.aoac.org/official-methods-of-analysis

[19]

Henderson JW, Ricker RD, Brian AB, Cliff W. 2000. Rapid, accurate, sensitive and reproducible HPLC analysis of amino acids. Agilent Technologies, Application Note

[20]

Rahman MM, Wahed MA, Fuchs GJ, Baqui AH, Alvarez JO. 2002. Synergistic effect of zinc and vitamin A on the biochemical indexes of vitamin A nutrition in children. The American Journal of Clinical Nutrition 75(1):92−98

doi: 10.1093/ajcn/75.1.92
[21]

Amos A, Razzaque MS. 2022. Zinc and its role in vitamin D function. Current Research in Physiology 30(5):203−207

doi: 10.1016/j.crphys.2022.04.001
[22]

Tanumihardjo SA, Russell RM, Stephensen CB, Gannon BM, Craft NE, et al. 2016. Biomarkers of nutrition for development (BOND)—vitamin A review. The Journal of Nutrition 146(9):1816S−1848S

doi: 10.3945/jn.115.229708
[23]

FAO, WHO. 2004. Vitamin and mineral requirements in human nutrition. Report of a joint FAO and WHO expert consultation, Bangkok, Thailand, 21–30 September, 2004. 2nd Edition. https://iris.who.int/bitstream/handle/10665/42716/9241546123.pdf

[24]

Oyetayo VO, Fadugba AE, Ariyo OO. 2024. Effects of Selenium fortification on the mineral and fatty acid properties of Pleurotus ostreatus Jacq. Acta Scientific Nutritional Health 8(8):24−28

[25]

Dwyer JT, Wiemer KL, Dary O, Keen CL, King JC, et al. 2015. Fortification and health: challenges and opportunities. Advances in Nutrition 6:124−131

doi: 10.3945/an.114.007443
[26]

Zięba P, Kała K, Włodarczyk A, Szewczyk A, Kunicki E, et al. 2020. Selenium and zinc biofortification of Pleurotus eryngii mycelium and fruiting bodies as a tool for controlling their biological activity. Molecules 25:40889

doi: 10.3390/molecules25040889
[27]

Chang S, Miles PG. 2004. Mushrooms: cultivation, nutritional value, medicinal effect, and environmental impact. 2nd Edition.Boca Raton, FL: CRC Press. 480 pp. doi: 10.1201/9780203492086

[28]

Falandysz J, Kunito T, Kubota R, Lipka K, Mazur A, Falandysz JJ, Tanabe S. 2003. Selected elements in fly agaric Amanita muscaria. Journal of Environmental Science and Health Part A 38(6):1299−1311

doi: 10.1080/10934520701517853
[29]

Hoa HT, Wang CL , Wang CH. 2015. The effects of different substrates on the growth, yield, and nutritional composition of two oyster mushrooms (Pleurotus ostreatus and Pleurotus cystidiosus). Mycobiology 43(4):423−434

doi: 10.5941/MYCO.2015.43.4.423
[30]

Rusu IC, Pascariu OE, Popa A, Diguță CF, Apostol L, et al. 2025. The influence of substrate composition on nutritional content and biological activity of some pleurotus mushrooms extracts. Agriculture 15(7):791

doi: 10.3390/agriculture15070791