Assessment of the Quality Characteristics of Stropharia rugosoannulata Subjected to Five Different Drying Methods

Table 3

Proximate analysis of S. rugosoannulata dehydrated by different drying methods.

Parameters g/100 g d.m.	Drying methods
	SD	RSD	HD	VFD	MD
Moisture	^a	^a	^c	^b	^b
Fat	^bc	^c	^a	^b	^c
Ash	^a	^b	^a	^c	^ab
Crude protein
Crude fibre	^b	^b	^a	^b	^b
Reducing sugar
Carbohydrate	^b	^b	^ab	^a	^ab
Total sugar	^b	^ab	^b	^a	^b

Notes: results were expressed as (). “d.m.” represented dry matter. Different letters in the same row indicated significant differences at .