EVALUATION OF THE YIELD, NUTRITIONAL AND CHEMICAL COMPOSITIION OF MUSHROOM (PLEUROTUS OSTREATUS EGER) GROWN ON ANDROPOGON GAYANUS STRAW BOOSTED WITH A AGRO-WASTE SUPPLEMENTS

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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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