NUTRITIONAL AND PHYSIOCHEMICAL EVALUATION OF PLEUROTUS PULMONARIUS (FR.) QUÉL CULTIVATED ON OIL PALM BUNCH FIBRE AT DIFFERENT PH LEVELS.

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ABSTRACT

The proximate compositions, pH, cellulose and hemicellulose compositions of the fruit bodies ofPleurotus pulmonarius (FR.) Quél cultivated on Oil Palm Bunch Fibre (OPBF) treated with HCl at varying concentration were determined. Data obtained from these were subjected to ANOVA in a CRD and replicated 3 times for the various concentration levels of HCl treatment (0.1- 0.3). There was a significant difference (p<0.05) within the various analysis carried out. The values of the proximate compositions of the fruit-bodies of Pleurotus pulmonarius cultivated on Oil Palm Bunch Fibre treated with HCl at varying concentration varied. The values ranged from 22.84% of protein in control level to 29.75% in the 0.3treated OPBF, with the fat content decreasing from 6.48% at the control level to 4.55% at the 0.3%-treated OPBF. The crude fibre contents of the fruit-bodies increased from 8.53% at the control level to 10.82%at the 0.3% treatment level. The ash contents of the fruit-bodies were highest at the 0.3% treated OPBF (10.85%) and was least at the control level (9.40%). The moisture contents of the fruit-bodies varied with irregular differences amongst them with the 0.2% treated OPBF having the highest moisture value as 5.75% and the least from 0.4%-treated OPBF (4.80%). The carbohydrate contents of the fruit-bodies decreased as the treatment level increased. The control level had the highest carbohydrate value as 43.91% and the least was at the 0.3% treated OPBF (39.24%). Similarly, the pH of the substrate before cultivation ranged from 7.90 - 9.10 which is slightly high for mycelial development and the pH of the fruit-bodies ranged from 6.00 - 7.10. The cellulose and hemicellulose compositions of the fruit-bodies decreased as the treatment level of the OPBF increased. The cellulose content was highest at the control level (8.38%) and least at the 0.3%treated OPBF level (4.70%) likewise the hemicellulose was3.75% at the control level and 2.45% at the 0.3%treated OPBF level.







TABLE OF CONTENT

COVER PAGE                                                                                                           i

TITLE PAGE                                                                                                              ii

CERTIFICATION                                                                                                      iii

DECLARATION                                                                                                        iv

DEDICATION                                                                                                            v

ACKNOWLEDGEMENT                                                                                          vi

TABLE OF CONTENT                                                                                             vii

LIST OF TABLES                                                                                                      ix

ABSTRACT                                                                                                               x


CHAPTER 1                                                                                                               1

1.0. INTRODUCTION                                                                                               1

1.1. CULTIVATION OF THE OYSTER MUSHROOM                                          2

1.1.1 Overview of Pleurotus pulmonarius (Fr.) Quél (Oyster Mushroom)                        3

1.1.2. Taxonomic Classification of Pleurotus Mushroom                                         4

1.2. Economic Importance of Mushroom                                                                   4

1.2.1. Medicinal properties of mushroom                                                                  5

1.2.2. Nutritional and Food Values                                                                            5

1.3. Objective of the study                                                                                          6


CHAPTER 2                                                                                                               7

2.0. LITERATURE REVIEW                                                                                    7

2.1. Proximate Composition of Various Species of Mushroom                                 8

2.2. Polysaccharide Composition                                                                               11

2.3. Substrates pH and its Effect on Mushroom Growth                                            12


CHAPTER 3                                                                                                               13

3.0. MATERIALS AND MATHODS                                                                        13

3.1 CULTIVATION PROCESS                                                                                 13

3.1.1 Sources of the Stock Spawn and Substrate for Cultivation                              13

3.1.2 Preparation of the Substrates for the Inoculation of the Spawn                                  13

3.1.3. Spawn Running                                                                                                14

3.1.4. Fruiting and Harvesting                                                                                    14

2.1.5. Measurement Parameters                                                                                 14

3.1.6. Biological Efficiency                                                                                       15

3.2 POLYSACCHARIDE ANALYSIS                                                                      15

3.2.1 Determination of Cellulose                                                                               15

3.2.2. Determination of Hemicellulose                                                                      16


CHAPTER 4                                                                                                               18

4.0 RESULTS                                                                                                             18


CHAPTER 5                                                                                                                                                   21

5.0. DISCUSSION AND CONCLUSION                                                                                                      21

5.1. Discussion                                                                                                                                                21

5.2. Conclusion                                                                                                                                               24

REFERENCES                                                                                                                                               27

APPENDIX                                                                                                                                                     31








LIST OF TABLES

Table 1: Proximate Composition of Pleurotus pulmonarius Cultivated on Oil Palm Bunch Fibre Treated with HCl at Varying Concentrations.

Table 2: pH of the Substrate and Pleurotus pulmonarius Cultivated on Oil Palm Bunch Fibre Treated with HCl at Varying Concentration.

Table 3:  Cellulose and hemicelluloses content of Pleurotus pulmonarius Cultivated on Oil Palm   head Fibre Treated with HCl at Varying Concentration.

 

 


 

 

CHAPTER 1

INTRODUCTION

Mushroom is a general term used for the fruiting-body of macro fungi (Ascomycota and Basidiomycota) and represents only a short reproductive stage in their life cycle (Das, 2010). It varies in sizes and large enough to be seen with naked eye and usually picked by hands. Mushrooms are well shaped, fleshy and widely used as food and food supplements for millennia. It is an important food item concerning human health, nutrition, and disease prevention (Chang, 1996). Mushroom production is the best biotechnology process for integrated agro waste management in rural areas. As an integral part of secondary agriculture, mushroom growing helps to create sustainable rural employment in addition to addressing protein malnutrition. One major problem and irony of our planet is that there is concern for food safety and security on one hand and huge loss of various agricultural sources on the other. The agricultural waste constitute mainly of cellulose, hemicelluloses and lignin. The lignin fraction are generally considered as recalcitrant in nature, but with mushrooms, this fraction has remained as the material of choice as mushrooms possesses the specific type of hydrolytic enzyme system with capacity of utilizing lignin for fruit-body production (Bokaria et al., 2014). Mushrooms have a long association with human-kind and provide profound biological and economic impact. From ancient times, man has consumed wild mushrooms with delicacy probably, for their taste and pleasing flavour (Das, 2010). It is one of the cheapest sources of protein particularly for the vegetarian. They have rich nutritional value with high content of proteins, vitamins, minerals, fibres, trace elements and low/no calories and cholesterol (Agahar et al., 2005; Wani et al., 2010). However, for a common person, mushroom is one of the curiosities of nature and many of them are widely consumed for their flavour and aroma. Their nutritive and medicinal values have been in existence for as early as 1500 BC based upon many ancient literatures (Sagakami et al., 1991; Wasser and Weis, 1999). Mushrooms represent one world’s greatest untapped resources of nutritious and palatable food, enzyme systems to degrade successfully a wide variety of inexpensive substrates such as lignin, cellulose, hemicelluloses, pectin and other industrial wastes resulting in the cheapest method of waste disposal as well as production of protein rich food.


1.1. CULTIVATION OF THE OYSTER MUSHROOM

Pleurotus species has increased greatly throughout the world during the last few decades (Chang, 1997 and Royse, 2002). In 1997, it accounted for 14.2% of the total world edible mushroom production (Chang, 1997). Its popularity has been increasing due to its ease of cultivation, high yield potential and high nutritional value (Banik and Nandi, 2004). Although commonly grown on pasteurized wheat or rice straw, it can be cultivated on a wide variety of lignocellulosic substrates, enabling it to play an important role in managing organic wastes whose disposal is problematic. New technologies and production techniques are constantly developed as the number of required controllable environment parameters increases (Hölker and Lenz, 2004). Currently, solid-state fermentations, other than fruiting-body production with pleurotus species are used either in the transformation of waste into animal feed or for enzyme production. Submerged liquid fermentation can on the other hand, provide more uniform and reproducible biomass and can prove interesting for valuable medicinal products or for enzyme production because of uncomplicated downstream processing (Smith et al., 2002). Current research on pleurotus spp. related to solid-state and liquid fermentation is mainly concerned with substrate composition and optimization of culture parameters. Pleurotus species are consumed and cultured all over the world for their nutritional value, medicinal properties and other beneficial effects. Oyster mushrooms are a good source of dietary fibre and other valuable nutrients. They also contain a number of biologically active compounds with therapeutic activities. Oyster mushrooms modulate the immune system, inhibit tumour growth and inflammation, have hypoglycaemic and antithrombotic activities, lower blood lipid concentrations, prevent high blood pressure and atherosclerosis, and have antimicrobial and other activities (Gunde-Cimerman, 1999). Recent studies of the medicinal properties of oyster mushrooms have focused on isolated bioactive compounds; however, synergistic effects of the constituents of mushrooms extracts may be possible.


1.1.1 Overview of Pleurotus pulmonarius (Fr.) Quél (Oyster Mushroom)

The genus Pleurotus (oyster mushroom) comprises some of the most popular edible mushrooms belonging to the family pleurotaceae. According to Kong (2004), approximately 70 species of pleurotus has been recorded and new species are being discovered more or less frequently although some of these are considered identical with previously recognised species. Many pleurotus mushrooms are primary decomposers of hardwood trees and are found worldwide. This mushroom has basidia each with four basidiospores and a tetra polar mating system. Its hyphae have clamp connections and most members of the genus, except a small minority, have a monomitichyphal system (Kong, 2004). Examples of other established biological species within Pleurotus include, P. populous, P. djamor, P. cocnucopiae, P. erengii, P. sajo-caju, P. florida and P. tuber-regium.

The oyster mushroom is widespread in temperate and subtropical forests throughout the world. It is a saprotroph that acts as a primary decomposer on wood. Cultivated around the world for food and its medicinal value, it has also been used industrially for myco-remediation purposes. The mushroom is quite adaptable to a range of climates and substrate materials, making itself the second most common mushroom produced worldwide following button mushroom (Kong, 2004).


1.1.2. Taxonomic Classification of Pleurotus Mushroom

Scientific classification

Kingdom: Fungi

Division: Basidiomycota

Class: Agaricomycetes

Order: Agaricales

Family: Pleurotaceae

Genus: Pleurotus

Species: P. pulmonarius

Binomial name

Pleurotus pulmonarius

(Fr.) Quél. (1872)

 

1.2. Economic Importance of Mushroom

Geologically, mushrooms existed on earth even before man appeared on it, as evidenced from the fossil records of the lower cretaceous period. Thus anthropologically speaking, there is every possibility that man used mushrooms as food when he was still a food gatherer and hunter on the chronology of cultural evolution. Mushrooms offer tremendous applications as they are used as food and medicines besides their key ecological roles. They represent as one of the world’s greatest untapped resources of nutrition and palatable food of the future. Mushrooms have been found effective against cancer, cholesterol reduction, stress, insomnia, asthma, allergies and diabetes (Bahl, 1983). Due to high amount of proteins, they can be used to bridge the protein malnutrition gap.


1.2.1. Medicinal properties of mushroom

Nutritional quality of mushroom is influenced by the substrate used, organic supplementation and other additive effect (Sharma et al., 2013; Sohliya et al., 2011). Medicinal mushrooms are known to be abundant source of nutraceuticals which could decrease/reverse the progression of several diseases. One such disease is diabetes mellitus, which is otherwise characteri8ized as hyperglycaemia associated with insulin deficiency. Complication of this disease includes hypertension, atherosclerosis, microcirculatory disorder and changes in large and small blood vessels. Along with medicinal herbs, mushrooms are believed to play important role in treating diabetic patients without any harmful side effect (Rajeswari and Krishnakumari, 2013). For the past 20 years, interests in medicinal aspects of mushrooms have greatly been stimulated by the larger number of scientific studies conducted on mushrooms (Tricita, 2004). Mushrooms have been used for anti- tumour, anti-cancer and many other therapeutic purposes (Chang and Miles, 2004). Nigerian native doctors use various combinations of herbs, mushrooms and other ingredients in their medicine. P. tuber-regium is used in some of these combinations that are intended to cure headache, stomach ailment, cough, cold and fever (Okhuoya et al., 2010). Auricuularia auricular, Pleurotus squarroculus and Russula species have been found to contain appreciable amount of alkaloids, phenols and saponins and flavonoids (Okwulehie and Odunze, 2004b).

 

1.2.2. Nutritional and Food Values

The desirability of a food does not necessarily bear any correlation to its nutritional value. Instead its taste, aroma, sometimes can stimulate one’s appetite (Chang, 2013). In addition to nutritional value, mushrooms have some unique colour, taste, aroma and texture characteristics which attract their consumption by humans (Sabir et al., 2003). Mushrooms are consumed for their nutritional as well as for their food values (Agraher-murugkar and Subbula-kshmi, 2005). Apart from their appetizing flavour, they also offer themselves as potential protein, mineral and vitamin sources (Wahlid et al., 2006; Chang, 2013). Mushroom protein is intermediate between that of animals and vegetables; but superior to those other foods, including milk and contains all the nine-essential amino acids, required by man (Parkayastha and Noyak, 2002; Chang and Miles, 2004; Kurtzman, 2009). They also contain high crude protein and carbohydrate (Okwulehie et al., 2008), low fat and oil (Okwulehie and Odunze, 2004b). They are rich in vitamins (Chang, 2013; Okwulehie and Odunze, 2004b), and mineral nutrients (Fasidi and Kadiri, 1990).


1.3. Objective of the study

The objectives of the study include;

1.     Determine the optimal pH of Oil Palm Bunch Fibre (OPBF) using HCl for the cultivation of Pleurotus pulmonarius .

2.     Determine and compare the proximate compositions of P. pulmonarius fruit-bodies obtained from OPBF substrate with different HCl inclusions.

3.     Compare the cellulose and hemicelluloses compositions of the various mushroom samples.


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