ABSTRACT
This study was conducted to determine the effect of two botanical additives, Moringa oleifera Leaf powder (MLP) and Jatropha tanrojensis Leaf Powder (JLP) to sawdust substrate (SDS), banana leaf (BLS) substrate separately and in combination on growth and yield of Pleurotus ostreatus. The experiment was laid out in Completely Randomized Design (CRD). Two levels each of additives (5 and 10%) was used to supplement 300g dry weight of SDS and BLS, SDS+BLS and then stuffed in different transparent plastic buckets (perforated from bottom to the top) into four replicates giving a total of 60 experimental units including control experiments. During inoculation, 20g of pure mycelia culture (spawn) of P. ostreatus was spread across each substrate and incubated at 28oC for 12-14 days. Data from substrates and fruit body of mushroom were analyzed using SPSS version 20.00 while mean separation was done by Least Significant Difference (LSD) at 5% level of probability. Results revealed that SDS+5% MLP produced the highest total number of fruit bodies (68.00) and the longest stipe length of 10.81cm was recorded with SDS+BLS +5% MLP followed by SDS+BLS +5% JLP (58.00) whereas the lowest number of fruit bodies (6.00) was recorded with SDS+10% MLP. SDS+BLS+5%M produced fruit bodies with the largest mean cap diameter (14.93cm) followed by control of BLS (13.25cm) but the smallest was obtained with SDS+10% MLP. The highest fruit body yield (815.53g) and biological efficiency (69.07%) was recorded with SDS+BLS+5%MLP, followed by SDS+BLS+5% JLP (735.47g and 62.77% respectively) whereas the lowest yield and biological efficiency was recorded with SDS +10%MLP, 12.82g and 1.00% respectively. Dry matter (DM) content of mushroom fruit bodies were significantly (p 0.05) higher than those of unused and spent substrates. Similar results were obtained in Ash except in few cases that ash of substrates before cultivation were found to be higher than in fruit bodies. The protein contents of mushroom fruit bodies were higher in control when compared with those from supplemented substrates except in SDS. Saponins, alkaloids, flavonoids and tannins were relatively lower than HCN at all treatment levels, including controls. Phosphorus, Potassium and sodium contents of mushroom fruit bodies from all substrates were higher than iron and zinc. It is therefore recommended that Mushroom growers should adopt the use of SDS+BLS+5% MLP substrate combination for better fruit body production and to enhance their income.
TABLE
OF CONTENTS
Title Page i
Certification ii
Declaration iii
Dedication iv
Acknowledgements v
Table of Contents vi
List of Tables vii
List of Figures viii
List of Plates ix
Abstract x
CHAPTER 1: INTRODUCTION 1
1.1
Background of the Study 1
1.2
Classification and
Distribution of Oyster Mushroom 2
1.3 Substrates and Mushroom Cultivation 3
1.4 Objectives of the Study 5
1.4.1 General
objective 5
1.4.2 The
specific objectives 5
CHAPTER 2: LITERATURE
REVIEW 6
2.1 Origin and
Distribution of Mushroom 6
2.2 Importance
of Mushroom. 7
2.2.1 Food
and nutritional value 7
2.2.2 Economic importance 8
2.2.3 Medicinal importance 9
2.2.4 Agricultural importance 10
2.3. Mushroom
cultivation 10
2.3.1 Climatic
requirements 10
2.3.2 Types
of substrates 11
2.3.3 Domestication
of mushroom 12
2.3.4 Commercial
Production 13
2.3.5 Substrate
additives 13
CHAPTER 3: MATERIALS AND METHODS 15
3.1 Experimental Site 15
3.2 Source of
Substrate Materials ` 15
3.3 Spawn
Multiplication 15
3.4 Preparation
of Substrates and Additive Materials 19
3.5. Spawn Running 23
3.6 Treatments and Experimental Design 23
3.6.1 Experimental layout 25
3.7 Harvesting of Fruit Bodies and Data
Collection on Stipe Length of Fruit
Bodies,
Cap Diameter and Number of Mushrooms Fruit Body 26
3.7.1 Stipe
length of fruit bodies 26
3.7.2 Cap
diameter 26
3.7.3 Number
of mushrooms fruit body 26
3.8 Yield and Biological Efficiency of Mushroom
Determination 26
3.9 Sample
Preparation 27
3.10 Proximate
Analysis 27
3.10.1 Determination
of moisture 27
3.10.2 Determination of crude fibre 27
3.10.3 Determination of crude protein 28
3.10.4 Determination of lipid content 28
3.10.5 Determination of carbohydrate 29
3.10.6 Determination of ash 29
3.11 Determination
of Phytochemicals 29
3.11.1 Determination of saponin content 29
3.11.2 Determination of alkaloid content 29
3.11.3 Determination of flavonoids content 30
3.11.4 Determination
of tannins content 30
3.12 Determination of Mineral Elements 30
3.13 Statistical Analysis 31
CHAPTER
4: RESULTS AND DISCUSSION
4.1 Results 32
4.2
Discussion 60
CHAPTER
5: CONCLUSION AND RECOMMENDATIONS 79
5.1. Conclusion 79
5.2.
Recommendations 81
References 82
LIST OF TABLES
4.1: Effect of substrates and additive
on number of Flushes, Days of
primodial initiation and
average number of mushroom (P.o) fruit
bodies grown on different substrates 33
4.2: Effect of additives and substrates on The
pileus diameter and
stipe length of mushroom
(P.o) cultivated on different
Substrates 36
4.3 Effect
of substrate and additives on yield and biological efficiency
(B.E) of mushroom fruit bodies cultivated on
different substrates 39
4.4. Effect
of additives on proximate composition of mushroom
and substrates
before and after cultivation 42
4.5 Effect
of additives on protein and lipid contents of mushroom
and substrates before and after cultivation 47
4.6 Effect of substrate additive
on phytochemical composition (mg/100g)
of
mushroom and substrate before and after cultivation 50
4.6 Effect
of additives on HCN content of mushroom and substrates
before
and after cultivation 54
4.7 Effect
of additives on mineral contents of mushroom and
substrates
before and after cultivation 57
FIGURES
1. Experimental layout 17
LISTS OF PLATES
1: Spawn
multiplication 17
2:
Inoculation of guinea corn 18
3: Substrates and additive 21
4: Pasteurization
and inoculation (spawning) of the
subsrtrates 22
5: Mushroom growing on different substrates 37
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Mushrooms
are specialized spore-bearing organ of a visible, threadlike fungi consisting
of hyphae with joined connection of tissues known as mycelium in the substrate in
which the fungus feeds. Their mycelia are usually found below the soil by the root
of trees, under the leaf debris, in the tissue of a tree trunk or in other
nourishing substrates. They are saprophytic in feeding and comprise of two major
parts, the mycelium and the specialized spore producing structure (sporocarp). The
mycelium consists of a treelike structure called hyphae (Olagbemide and
Ogunnusi, 2015). Mushrooms
go through two stages, the vegetative stage (hypha network) and the reproductive phase. The vegetative stage ends when the
hyphae fully colonize its substrate. The reproductive phase commences when the
hyphae develop primordia. The mushroom is a fruit that results from fully
matured primordia of the fungi (Amuneke et al., 2011).
Mushroom
produce protein-rich foods from various agro-wastes without composting. The
oyster mushrooms also known as shitake, shimeji or houbitake are commonly
referred to as Pleurotus spp,
that belong to the class
Basidiomycetes and family Pleurotaceae, and they are popular for their flavour and
sweet smell (Odero, 2009;Ahmad, et al.,2011). They occurred since the
existence of man on earth as mushrooms appear in traditional Yoruba art works
known as “tie and die” which are materials of traditional costumes (Adedayo et al., 2010).
1.2
CLASSIFICATION AND
DISTRIBUTION OF OYSTER MUSHROOM (PLEUROTUS
OSTREATUS)
According
to Randive (2012), Oyster mushroom belongs to the kingdom fungi, phylum
Basidiomycota, class Agaricomycetes, order Agaricales, family
Pleurotaceae or Tricholomataceae, genus Pleurotus and species ostreatus.
Scientifically, oyster mushroom is known as Pleurotus ostreatus (Kuo,
2011). The Latin word Pleurotus means ‘beside the ear’ and ostreatus
means ‘oyster shaped’ (Cohen et al., 2002). Oyster mushrooms include
species such as P. flobellotus, P. sojar - caju, P. eryngii, P.
osfreafies, P. floride and P. sapidus etc (Amuneke et al.,
2011). Pleurotus has more than 70 species of which new species are still
being discovered (Kong, 2004). Except for P. olearius and P.
nidoformis all other varieties or
species of oyster mushrooms are edible (Mensah, 2015).
The
fruiting bodies of
oyster mushrooms consist of three distinct parts- a fleshy shell or
spatula-shaped cap (pileus) with smooth or wavy margin, a thick short or
long lateral or central stalk called stipe with hairy base and a white, narrow gills underneath the
pileus (Mensah, 2015). The gills extends from the rim
of the pileus to the stalk and bear the spores. It has
a pale lilac-grey spore print and a soft fleshy fruiting body that ranges in
colour from white to grey, brown or even blackish. The spores can germinate
naturally in the wild or on culture media within 48-96 hrs. The colour of the spawn
(mycelia) of Pleurotus is whitish (Mdconline, 2013). Its
cap begins to open at the start of pinheads and grows to form fruiting bodies
with an oyster-like structure (Kivaisi et al., 2003). Normally, the cap
width ranges between 2 – 15 cm, stalk length is around 4 cm and stalk width is
around 2 cm. P. ostreatus fruits year-round, especially after a good
rain, if the weather is mild (Mdconline, 2013). Oyster mushroom varies in
texture from very soft to very tough, depending on the strain and the time of
the year of picking (Kivaisi et al.,2003).
Pleurotus
is broadly spread in Northern America except
Pacific Northwest and has a strong acrid taste. In nature, it is
found all through the Britain, Ireland, Europe as well as Asia where it is well
known as a cooking mushroom. Mushrooms produce several lignin, hemicellulose and
cellulose-degrading enzymes to enhance the decomposition of lignocellulosic
substrates (Kabel et al., 2017).
1.3 SUBSTRATES
AND MUSHROOM CULTIVATION
Substrate is very important element in
mushroom production, as mushrooms depend on substrates for nutrition.
Substrates are usually lignocellulosic material which facilitates growth and fruiting
of mushroom (Chang and Miles, 2004). The chemical and
nutritional contents of the substrates correlates with the yield and quality of
oyster mushroom (Hoa et al., 2015).
Mushrooms are grown widely on dry substrates in green houses and wet cultivation
system for the production of various of bioactive compounds (Aziz, et.al., 2013). Substrates
utilized in the production of this macro fungus (mushroom) have effect on
chemical, functional and sensorial characteristics of mushrooms (Pardo-Gimenez
et al., 2018).
Among other mushrooms domesticated in the world, Pleurotus
ostreatus, P. sajor-caju, and P. florida are extensively produced for nutritional purpose and production
of many nutraceuticals and biotherapeutic molecules (Mohamed and Farghaly, 2014).
The unique features of this mushroom is its
ability to thrive under various environmental conditions and on diverse
lignocellulosic materials rich in carbohydrates, proteins, vitamins, and trace
elements. There are evidences that this species of Pleurotus contains
certain medicinal
compound that function as anticancer, anti hyperglycemic, antioxidant,
antimicrobial, anti-inflammatory, antitumor,
antiviral, and many
other therapeutic functions (Maftoun et
al., 2015). It is ranked the number three of the most cultivated
mushroom worldwide and its annual world production is around 876,000 Ton (Hemalatha, 2016).
Mushroom
cultivation is the proper way for the management of agro-industrial residues
through bioconversion processes according to Kamthan and Tiwari (2017). Mushroom domestication
began in France in 1707 with white button mushroom (Agaricus bisporus)
and at the end of the 19th century, multi-spore techniques for
mushroom production was also designed in France (Aaronson, 2000; Salami et al., 2016). Pleurotus spp. are commonly cultured all
over the world, especially in Asia, America and Europe due to the cheap, easy
production process and its high bioconversion ability (Mane et al., 2007). China leading in oyster
mushroom production, contributes about 85% of a million tonnes produced globally .
Oyster mushrooms are
being produced in, Phillipines, Taiwan, Japan, Italy, Thailand and Korea. In many countries like Nigeria, Pleurotus, Termitomyce, Tricholoma and Volvariella species are the most
cultivated and valuable edible species. Among these mushrooms, Pleurotus
spp is ranked first due to their efficient and economically reliable
ability to convert a huge amount of lignocellulosic materials (substrate) into
a valuable protein in the fruiting bodies (Amuneke et al., 2011). Several agro-wastes
have been employed as substrates or solid-waste substrate supplements and/or
ingredients for compost in mushroom cultivation (Okwulehie and Nosike, 2015). Unlike the green plants, which contain chlorophyll to
absorb light energy for photosynthesis, mushrooms rely on other plant material
(the substrate) for their food (Marshall and Nair, 2009).
Mushrooms have become
very important part of the human welfare besides
their impact in the environment. They are utilized in industry, agriculture,
medicine, food industry, textiles, as biofertilizers and many other ways (Manoharachary et al.,2005). Also, they are produced as
food, tonics, medicines, cosmeceuticals, and, as biocontrol agents in plant protection and used in bioremediation
process (Chang and Wasser,
2017). Furthermore, mushrooms can serve as agents for promoting reasonable
economic growth in society.
1.4 OBJECTIVES
OF THE STUDY
1.4.1 General objective
The objective of this study was
to enhance the growth and yield potential of oyster mushrooms through the use
of additives as supplements on the substrates
1.4.2 The specific objectives were to;
1. determine the effects of different
substrates on the growth and yield of P.
ostreatus
2.
determine the effect of Jatropha tanrojensis and Moringa oleifera as additives
(supplements) on the growth and yield of the mushroom P.
ostreatus.
3. evaluate the nutritional composition of P. ostreatus grown under different types of substrates.
4.
evaluate biochemical
composition of the substrates before and after cropping.
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