ABSTRACT
This research work investigated the yield, nutritional and chemical composition of Pleurotus ostreatus mushroom grown on Adropogon gayanus straw boosted with Cassava, (Manihot esculenta, cranz) , Yam (Discorea esculenta) and Sweet Potato (Ipomoea batatas) peels. Spawn of Pleurotus ostreatus used for the work was obtained from FIIRO Oshodi Lagos State, Nigeria. The substrates used for this study were Andropogon gayanus straw, Potato peels, Yam peels and Cassava peels. The result of the yield showed the stipe length, Pileus length and fresh weight, the cassava and potato peels supplementation substrates had a strong yield product in terms of fresh weight compared to single substrate of Andropogon straw, for the first and second flush. The highest fresh weight for flush one was 100.67 ± 1.16cm (Potato peels and Andropogon straw) and flush two 51.67 ± 12.86 also for the same substrate. Treatment effect was significant P ≤ 0.05 for the pileus length of the second flush. Biological efficiency of the mushroom culture showed that potato and Cassava supplemented substrates had the highest at 234.0%, 207% and 96.0% and 97.5% for first and second flushes respectively. There was a substantial amount of protein, fibre and ash which was as high as 29.63 ± 0.12cm, 13.7 ± 0.09cm and 17.03 ± 0.01 cm for the mushroom samples, while Potato peels and Andropogon straw had the highest fat content at 5.20 ± 0.01cm.Yam peels and Andropogon gayanus straw had the highest carbohydrate content at 35.27 ± 0.46cm. Similarly Cassava and Andropogon gayanus straw had the highest moisture content. It must be noted that from this work we can not only conclude that mushroom grown on the substrates above have the potency of good yield and also nutritional content but also that, substrate supplementation aids good yield in mushroom cultivation.
TABLE OF CONTENTS
Title
Page i
Certification
ii
Declaration
iii
Dedication iv
Acknowledgement
v
Table
of Content vi
List
of Tables viii
Abstract ix
CHAPTER ONE: INTRODUCTION 1
1.1
What mushrooms are. 1
1.2. World
Production of Mushroom and its Market Value 3
1.3. Mushroom as
Food 4
1.4 Dietary Benefit
of Mushroom 4
1.5. Economic
Importance of Mushrooms 5
1.6. Pleurotus ostreatus 5
1.7. Justification
of Study 5
1.8. Objectives of
the Research 6
CHAPTER TWO: LITERATURE
REVIEW 8
CHAPTER
THREE: MATERIALS AND METHODS 12
3.1. Source of Spawn 12
3.2 Substrates 12
3.3 Substrate Preparation and Inoculation 12
3.4 Preparation of
the Cropping Room 13
3.5 Inducement of
the Fruit-Body Formation 13
3.6 Data
Collection 14
3.7 Statistical
Analysis 14
3.8 Determination
of Yield Biological Efficiency 14
3.9 Proximate
Composition of Fruit-Bodies Ground on Different Substrate 15
3.10 Preparation of
the Sample for Analysis 15
3.11 Moisture
Content Determination 15
3.12 Ash Content of Fruit-Bodies 16
3.13 Dietary Fibre 16
3.14 Crude Protein 17
3.15 Determination of Fats and Oils 17
3.16 Calculation of Carbohydrate Content of
the Sample 18
CHAPTER
FOUR: RESULT PRESENTATION 19
4.1: Results 19
CHAPTER
FIVE: DISCUSSION AND CONCLUSION 24
5.1: Discussion 24
5.2 Conclusion ` 26
Reference 28
Appendix
32
LIST
OF TABLES
Table1. Effects of
Substrates on the Productivity of P.
ostreatus (First Flush) 20
Table 2: Effects
of Substrates on the Productivity of P.
ostreatus (Second Flush) 21
Table3: Effects of Substrate on
Nutritional Content of P. ostreatus 22
Table 4.4
Biological Efficiency of the First and Second Flush of P. ostreatus` 23
CHAPTER ONE
INTRODUCTION
1.1 What are mushrooms?
Mushrooms are the fruit-bodies of macroscopic epigeal fungi
belonging to Basidiomycetes and Ascomycetes. They are made up of hyphae which
form interwoven web of tissue known as mycelium in the substrate upon which the
fungus feeds. Most often their mycelia are buried in the tissue of a tree
trunk, on a fallen log of wood, in the soil or in other nourishing substrates
(Wilkinson and Buezaeki, 1982, Ramsbottom, 1989 and Ingold, 1993). They are
cosmopolitan, heterotrophic organisms that are specific in their nutritional
and ecological requirements.
Presently mushrooms have continued to generate a lot of
interest, and this is mainly in the areas of their use as food (Chang, 1980),
to cure of diseases (Rambelli and Chang, 1993; Stamets, 1993), in
bioremediation and as important item of commerce (Smith, 1972; Stamets, 1993).
Out of the 14,000 species of mushrooms known, 2,000 are safe for human consumption
and about 650 of these possess medicinal values (Rai et al., 1988). They represent only a short reproductive stage in
their life cycle (Das, 2010).
Mushrooms, according to Okwulehie and Ogoke (2013) can also
be defined as fungi fruit-bodies which spontaneously appear in the forest and
farm-lands in great quantities after rains.
Mushrooms, though classified as vegetables in the food world,
are not technically plants. They belong to the fungi kingdom and provide
several important nutrients. They can be epigeous or hypogenous, large enough
to be seen with the aided eyes and can be picked by hand (Chang and Miles,
1992). They are saprophytes and consist of two main parts, the mycelia and the
fruity body (sporocarp). The mycelium consists of a tree-like structure called
hyphae. The ability of mushroom species to bio-accumulate minerals from the
growth medium into the fruiting body is well documented (Kalac, 2010).
Mushrooms generally are classified into four namely; edible,
medicinal, poisonous and magic or hallucinogenic mushrooms (Zhid et al., 2010). Edible mushrooms are
ideal healthy foods and may contribute enormously to the supply of both macro
and micro nutrients in our diet.
Mushrooms have a long association with human kind and provide
profound biological and economic impact. Mushrooms are edible and they are
common ingredients in soups and salads and can also be served as a side dish.
From ancient times, wild mushrooms have been consumed by man as delicacy
probably because of their taste and pleasing flavour (Das, 2010). They have
rich nutritional value with high content of proteins, vitamins, minerals,
fibres, trace elements and low or no calories and cholesterol (Waniet et al., 2010). The nutritional value of
fried mushroom depends on the type of the agricultural waste used for its
production. Mushrooms are consumed not only as food but also used for their
medicinal values. In Nigeria, the rural dwellers consume mushrooms as delicacy
in soups and ingredients for seasoning or part of the local melon cake (a local
snack called Usu in Igbo). Mushrooms represent one of the world’s greatest
untapped resources of nutritious food with cultivation of saprophytic edible
ones being probably the only currently economical biotechnology for
lignocelluloses organic waste recycling that combines the production of protein
rich food with the reduction of environmental pollution (Obodai et al., 2003). In Nigeria edible
mushrooms are highly priced, both as food and in traditional medicine (Oso,
1997a) assuming greater important in the diets of both rural and urban
dwellers, unlike previously when consumption was confined to rural dwellers.
Mushroom are considered as a functional food, which can provide health benefit
beyond the traditional nutrients they contain (Cheung et al., 2008)
1.2. World Production
of Mushroom and its Market Value
Mushrooms are tremendously important to human society and the
planet we live on. Shu-ting (2004) gave a comprehensive report on the world
mushroom market as follows; the world market for the mushroom industry in 2001
was valued at over 40 billion dollars. The mushroom industry can be divided
into three (3) main categories;
1 Edible
mushroom valued about 30 billion US dollars
2 Medicinal
mushrooms where worth 4 to 5 billion US dollars
3 Wild
mushrooms where worth 4 to 5 billion US dollars
The mushroom industry in UK and in some other western
countries is often overwhelming focused on one mushroom species Agaricus biosporus (NASS,2000). These
industries are nearly 100% dominated by A.
biosporus (Gaze, 2005). In US, it accounts for about 98% of its mushroom
industry, Lentinula edodes for 1% and
Pleurotus species for only 0.5%. However, it should be noted that A. Biosporus is only but one of many
edible fungi cultivated globally (Shu-ting, 2004). In 2004, mushroom production
in Span was 110,000 tonnes compared with 26,512 tonnes in 1992 increasing 315%.
China produces 64% of all edible mushrooms in the world and 85% of all oyster mushroom all over the world (Pleurotus species). Oyster mushrooms is
the third largest (Obodai et al., 2003)
commercially produced mushrooms in the world.
Mushroom cultivation is the fifth largest agricultural sector in China
with 24 billion USD value and 10% growth rate every year for the last 30 years
(Zhang et al., 2014). The growing and
consumption of oyster mushrooms is increasing largely due to its taste,
medicinal and nutritional properties (Garcha et al., 1993).
1.3. Mushroom as Food
The use of mushrooms as food in Nigeria is probably as old as
civilization. Usually gathered from the wild (Okwulehie and Ogoke, 2013).
Mushrooms have been providing the natural way to food health since ages; they
are considered as a delicacy and occupy a place between meat and vegetables
from nutrition point of view (Tasvin a et
al., 2013). Lesless (2008) in his work agreed that mushroom provides our
bodies with nutrients, proteins, minerals and vitamin needed to generate energy
and repair cells. They are one of the most remarkable elements for a healthy
immune system.
Mushrooms are low in carbohydrates, calories, sodium,
cholesterol and fat free. High in fibre and protein, mushrooms are also rich
vitamin B to help maintain a healthy metabolism. Mushrooms are excellent source
of potassium, a mineral that helps lower elevated blood pressure and reduces
the risk of stroke. For Feeding –America (2004) food insecurity can be remedied
by the provision of sustainable physical or economic process, nutrition and
socially acceptable food for a healthy and productive life.
1.4. Dietary Benefit
of Mushroom
1. Mushrooms
are referred to as a “Vegetarian Meat” as it is rich in protein (35%).
2. Mushrooms
are suitable for diabetic patients with low carbohydrate content and no starch.
3. Mushrooms
are suitable diet for Obese person as they are low in calories (32kcal/100g
fresh mushrooms)
4. They
contain ergo-sterol which is converted to vitamin D in the human body.
5. It
is high in fibre content
6. Mushrooms
are beneficial for acidity gastritis problem due to presence of more than 70%
alkaline ash (Feeding-Ameraca, 2004).
1.5. Economic
Importance of Mushrooms
Mushrooms in ages has been picked by locals as source of
foods, but with growing tends in the world, mushrooms are sold in the market as
foods and medicine (Tasvina et al.,
2013). They have been used to cure and improve eyesight, hearing, circulation,
impotency, stop migraine headache, tumours, influenza and even cancer
(Feeding-America 2014). In Nigeria, most local women harvest these fungi
(mushrooms) and sell them as food which serves as a source of income.
1.6. Pleurotus ostreatus
P. ostreatus demands
few environmental controls, and their fruiting-bodies are not often attacked by
diseases and pests, and they can be cultivated in a simple and cheap way
(Sanchez, 2010). All this makes P.
ostreatus cultivation an excellent alternative for production of mushrooms
when compared to other mushrooms. Mushroom cultivation provides an alternative
employment and it contributes food security to rural disadvantaged groups
especially women and old age people in Tanzania hence to improve their
livelihood (Tibuhwa, 2013). The expansion of mushroom cropping declines the
price of mushrooms and hence it is safe guard food (Zhang et al., 2014).
1.7. Justification of Study
According to Okwulehie and Odunze (2004a). The importance of
mushrooms cannot be over emphasized. It is consumed on daily basis and is regarded
as a healthy additive to any diet because it contains relatively high
concentrations of proteins, fibres, minerals, vitamins and ascorbic acid on
this basis. It is also however, good to grow and compare not just the yield but
also the nutritive value of timber and non-timber substrates.
A lot of researches have been made on mushroom cultivation
using timber and non-timber forest products. Sometimes either of these is posed
with possible problem of scarcity. Considering the enormous potentials of the
forest “Meat” more work is required to determine and evaluate the productivity
and proximate composition of some more species of our local mushrooms.
Moreover, since the prices of meat, fish and other protein sources are on the
constant increase, there is need to embark on researches that will increase the
commercial mushroom production. This is also needed to cause a decrease in the
level of unemployment in both developing and developed countries.
1.8 Objectives of the
Research
In view of its popularity (use as food condiment and in
medicine), it became necessary to study the simplest and cheapest substrate
that would give the highest weight yield, and protein content for its
production. This study was designed to determine the yield and nutritional
evaluation of Pleurotus ostreatus
cultured on straw of Adropogon gayanus
straw boosted with cassava peels, yam
peels and potato peels.
Specific objectives of the research were to:
v
Determine the effects of potato peels as a boost
to the proximate and yield of Pleurotus
ostreatus.
v
Evaluate the effects of yam peels as a boost to
the proximate and yield of Pleurotus
ostreatus.
v
Determine the effects of cassava peels as a
boost to the proximate and yield of Pleurotus
ostreatus
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