Table 2. Proximate composition of oyster mushrooms by different drying methods

Drying method	Moisture (%)	Crude protein (%)	Crude lipid (%)	Crude ash (%)	Carbohydrate (%)	Folic acid content (μg/100 g)
Hot-air dried	9.19±0.13¹⁾^ab²⁾	2.45±0.09	0.76±0.04	0.41±0.02	87.19±0.03	53.83±0.20^c
Cold-air dried	9.36±0.72^a	2.43±0.07	0.77±0.03	0.39±0.02	87.05±0.05	54.56±0.66^ab
Freeze-dried	9.12±0.08^b	2.45±0.55	0.75±0.04	0.38±0.01	87.30±0.01	55.10±0.34^a

Each value represents the mean±SD of three determinations.
Mean with different superscripts (^a-c) are significantly different at p<0.05 by Duncan’s multiple range test.