ABSTRACT
Myco- chemical and vitamin
composition of pleurotus ostreatus (fries) fruit-bodies cultivated on three
different substrates were
investigated and compared. The fruit bodies produced from all the substrate
alkaloid, phenols, Favonoid saponoid and tannins in varying quantities. The
highest percentage Tannins content of the fruit bodies on dry weight basis
(0.72%) was obtained from fruit bodies produced from Andropogin Starw (AS)
while the least (0 .07) was obtained from groundnut shell. Alkaloids in fruit
bodies from Andropogon straw (AS) (0.02%) was higher while that in fruit bodies
from PM (0.03), while the east was in panicium maximum (0.01) on different substrate. The result of the analysis
shows that P. Ostratus fruit bodies contain minerals (potassium, sodium,
magnesium, phosphorous and calcium) and the bioactive compounds (alkaloids,
phenol, tannin, saponin) in varying quantities. Andropogon gaya produced
fruit-bodies with higher potassium, than those from Panicum maximum and this
mineral occurred more in the matured fruit-bodies. Similarly, the result also
shows that substrate type influence bioactive nutrient, vitamin and
morphological characteristics of P. Ostratus. However, though any of the
substrates could be used to grow the mushroom, for more vitamin c, the A. gayanus
straw are preferred.
TABLE
OF CONTENT
Title page i
Declaration ii
Certification iii
Dedication iv
Acknowledgement v
List of Tables vi
Table of content vii
Abstract ix
CHAPTER
ONE
INTRODUCTION
1.1
Background of the Study 1
1.2
Economic Importance 1
1.
2.1 Medicinal Importance 2
1.2.2 Mushroom as a Sources of Food 2
1.3
World Production of Mushroom 4
1.4 Overview of Pleurotus Mushroom 5
1.4.1 Overview
of PleurotusOstratus 6
1.5 Justification 7
1.6
Objectives of the Study 8
CHAPTER
TWO
LITERATURE
REVIEW 9
2.1 Mushroom Cultivation 9
CHAPTER
THREE
MATERIALS
AND METHODS 11
3.1 Source of Starter Culture (Spawn) 11
3.2 Location of Study 11
3.3 Spawn
Multiplication 11
3.4 Substrate
Preparation 12
3.5 Inoculation
of Substrates 12
3.6 Determination
of Yield and Biological Efficiency 12
3.7 Sample
Preparation 13
3.8 Determination
of Vitamins Content of the Dry Samples 13
3.8.1 Determination
of vitamin B1 (Thiamin) 13
3.8.2
Determination of vitamin B2 (riboflavin) 13
3.8.3 Determination
of vitamin B3 (niacin) 14
3.8.4 Determination
of vitamin C (Ascorbic acid) 14
3.9 Determination of the amount of the
Bioactive Compounds in the
Mushroom fruit Bodies 15
3.9.1 Determination
of alkaloids 15
3.9.2 Determination of flavonoids 15
3.9.3 Determination
of phenols content 16
3.9.4 Determination
of Saponins 17
3.9.5
Determination of tannins 17
CHAPTER
FOUR
RESULTS
AND DISCUSSION 18
4.1
Results 18
4.2.
Discussion 23
CHAPTER
FIVE
CONCLUSION AND RECOMMENDATIONS 25
5.1
Conclusion 25
5.2.
Recommendations 26
References
Appendix
LIST OF
TABLES
Table
4.1: Determine the effect of straw
substrates on yield and
morphological
characteristics (%) of Pleurotus
ostreatus 18
Table 4.2: Effect of substrate on the phytochemical
composition of fruit bodies 20
Table
4.3: Effect of straw substrates on
the vitamins (mg/100g) composition
of P. ostreatus fruit – bodies 22
CHAPTER
ONE
INTRODUCTION
1.1 Background of
the Study
The word “mushroom” is most often applied to fruiting
– bodies of fungi belonging to the division of Basidiomycotina and a few
members of the division Ascomycotina. Mushrooms are freshly fruiting bodies of
most mushroom are shaped like an umbrella with central stalk (stipe) supporting
a cap (pileus), which bears gills (lamelae) that produces spores on the lower
side. In some species e.g: Pleurotus,
the stipe may be absent especially those which are growing on wood (Jose et al., 2002). As fungi, mushroom lack
chlorophyll and therefore cannot make their own food using solar energy. But,
they have the ability to use the available substrate in nature by breaking down
lignocellulosic compound and they are saprophytes or parasites.
1.2 Economic
Importance
Mushroom dated back to the time of the early man as
mushroom food (Fasidi, 1995). . Mushroom have increased the source of protein
supply and source of generally possess most of the attributes of nutritious
food income in Nigeria, as they contain many essential nutrient in good
quantity (Fukushima et al.; 2000).
The Chinese, Korean,
European and Japanese also use mushroom extensively in cooking in many cusines.
Mushroom is known as the “meat” of the vegetable world (Haas and James, 2009).
Some fungi, types of poly pores loosely called mushrooms, have been used as
fire starters (known as tinder fungi). Mushroom and other fungi plays a role in
the development of new biological remediation techniques (e.g using fungi
mycolrrhizae to spur plant growth) and filtration technologies (e.g using fungi
to lower bacterial levels in contaminated water) (Kushreshiba et al., 2004).
1. 2.1 Medicinal
Importance
Mushroom have been used
in health care for treating simple and age old common disease like skin
diseases to present day complex and pandemic diseases like diabetics.
Medicinal mycology
is an old as traditional uses of mushroom, they have been used in medicine since
the Neolithic and Paleolithic eras (Samorini, 2001). Although mushroom as
medicine have been used in china since 100 A.D. (Gunde, 1999), but it way only
in 1960 that scientists investigated the basic active principles of mushroom,
which are health promoting.
Fresh mushroom are
known to contain both soluble and insoluble fibres; the soluble is mainly beta-glucans,
polysaccharides and chitosans which are components of the cell walls (Sadler,
2003).
Numerous mushroom
species have had various compounds that have been extracted that initially have
been demonstrated to have curative properties. However, the initial tests that have
been utilized in folk medicine since ancient time (Wasson, 1957 and Hobbs,
1995). In china, mushrooms are considered to be elixir of life, and have played
important roe to us in medicine for as 7,000 years.
Most of the mushroom that
have been and studied through some scientific methods that have been recognized
to produce metabolites that inhabit or can destroy cancer cells. Most species
that produced these novel compounds is referred to as immune-modulatory, they
do modification, by suppressing or enhancing immune system and is utilized in
treatment of cancerous growth (Zaidman, et
al., 2005). These compounds includes: Leatinula
edodes, Schizophyllum commune,
Corious versicolor etc.
1.2.2 Mushroom as a Sources of Food
Mushroom are one of the best sources of vitamins
especially vitamin B (Breene, 1990; Mattila et
al., 2000). It also contain vitamin C in small amount (Sapers et al., 1992), but are poor in vitamin
A, D and E. Man has been hunting for wild mushrooms since antiquityto be used
as food (Cooke, 1997). Thousands of years ago, fructification of higher fungi
have been used as a source of food (Maltilla et al., 2001) due to their chemical composition which is attractive
from the nutrition point view. In the early day of civilization, mushrooms were
consumed mainly for their palatability and unique flavours (Rai, 1994). The use
of mushroom presently is totally different from the traditional because, lot of
research has been done on the chemical composition of mushroom which revealed
that mushroom can be used as a diet to combat diseases. The nutritive value of Pleurotus flabellatus was determined by
Bano et al., (1993) as 0.947a% ash,
1.084% crude fibre, 0.105% fat,90.95% moisture, 0.14% non-protein nitrogen and
2.75% protein. Gruen and Wong (1982) indicated that edible mushroom are highly
nutritional and compared favourable with meat, egg, and milk food sources.
There is also a significant different in the nutrient content of pileus verses
stalks (Latifah et al., 1996).
The carbohydrate content
of mushroom represents the bulk of the nutrients of the fruiting bodies
accounting for 50 to 65% on dry weight basis free sugar amount to about 11%.
(Florezak et al., 2004) reported that
Coprinus atramentarius (Bull. Fr).
Contain 24% of carbohydrate on dry weight basis. Protein is an important
constituent of dry matter of mushrooms, the fat content is very low as compared
to carbohydrate and protein. The Fat present in mushroom 2fruiting bodies are
dominated by unsaturated fatty acids. Singer (1991) determined the fat content
of some mushroom as 2.04% in Suilles granulatus,
3.66% in SuillusLuteus and 2.3% in A.
Compestris (1962) observe that mushrooms are rich in Linolenic acid which is an
essential fatty acid. Ogunda and Fagada (1981) indicated that mushroom have
4.481% fats on dry weight basis. Mushrooms are considered good source of fats
and minerals (Jiskani, 2011). Yilmaz and Pedeault (2006) reported that fats
fraction in mushroom is mainly composed of unsaturated fatty acids.
The fruiting bodies of mushroom are
characterized by a high level of well assimilated mineral element major mineral
constituents in mushroom are K,P,Na,Ca,Mg, and elements like Cu, Zn, Fe, Mo, Cd
form minor constituents (Bano and Rajarathanum, 1982; Bano et al., 1980). K, P, Na and Mg constitute about 56 to 70%of the
total ash content of the mushroom (Licind, 1982). While potassium alone forms
45% of the total ash. The mineral proportions vary according to the species,
age and the diameter of the fruiting bodies. It also depends upon the type of
the subtraction (Demirbas, 2001).
1.3 World Production of Mushroom.
Total production
of mushroom worldwide has increased more than 18. Folds in the last 30 years,
from about 350,000 metric tons in 1965 to about 6,160,800 metric tons in 1997
(Table 1). Diversification of the mushroom industry, in terms of number and
quantity of species cultivated or produced, has accelerated worldwide during
the 1980’s and 1990’s. Lee&Park (1994), investigated the profitability of
bottle mushroom cultivation in Korea Republic and suggested that for a
production level of 2000 bottled per day, it requires a total expenditure of
worth 5 million and obtains an annual net income of worth 110 million, for a
production level of 1000 bottles per day, Pleurotusostreatus
requires a total expenditure of 200 million and provides an annual net income
of worth 20 million.
Worldwide production of F. Velutipes
(enokitake) has increased from about 143,000 metric tons in 1990 to about 285,
000t in 1997. i.e. 92 folds increase(Change, 1999). Japan is the main produce
of winter mushroom (Furukawa, 1987). In 1986, japan produced 74,387 tonnes, by
1991, production has risen to 95,123 tones and by 1997, japan produced 174,100
tones an increase of about 45% in six years. From these data, it is evident
that other countries are enjoying a faster growth rate, in terms of total
production. In the united state, for example, winter mushroom production has
increased as an estimated rate of 25% or more per year for the last four years.
Flammulina ranks at fourth place in
the category of edible mushrooms for production and consumption during 1990, its
production was estimated to be approximately 143,000 tons, which increased to
230,000 tons in 1994, showing a remarkable jump of 61% (Chang, 1996). Worldwide
1986 production of F. velutipes (enotitake) has increased from about 100,000
tonnes to about 187,000 tonnes in 1991 (87% increase).
1.4 Overview of Pleurotus Mushroom
Pleurotus
is a genus of gilled mushroom which includes one of the most widely eaten mushrooms.
Pleurotus from Greek word means “side
ear” and it belongs to Phylum Basdiomycota that produce Oyster shaped mushroom
(Basidiocarps) and accordingly they have been called as oyster mushroom. The pleutrotus fungi are found in both tropical
and temperates climates throughout the world, growing Saprophytically at a temperature
range of 12.32 oc (Zadrazil, 1978). Most of the species of pleurotus
are white rot fungi on hardwood trees, although some also decay conifer, they
maybe epiphytic but rarely parasitic comprising of about 40 species. Pleurotus species grows on various
types of lignoceluostic un- composted agro- wastes and produces oyster mushroom
rich in high value proteins, vitamins and minerals, they also contains very
lower amount of carbohydrate, sugar and no or lesser amount of Cholesterol
(Wasser and Weis, 1999). The spores are smooth and elongated (Cylindrical) wang
with their colleagues done a work on pleurotus
which extensive work on medical attributes in the first decade of the new
millennium (Li et al., 2008, Wang
2004). Later it was (Gregori et al.,
(2007), updated and revived the research activities in the last two decades not
only for its nutritional and medicinal values of pleurotus species.
The fruiting bodies are active
mycelia of pleurotus also possesses a
number of therapeutic properties like anti- inflammatory, immunostimulatory and
immunomodulatory (Asfors and Ley, 1994),
also anti- cancer activity (Wasser, 2002). Though oyster mushroom is third
important mushroom of culinary value, there has been as a upsurge in pleurotus mushroom research activities
in the last two decades not only for its nutritive and medicinal value but many
other biopotentialities.
They are also considered as functional food because theyelicit
their positive effect on human being in several ways (Sadler and Saltmarsh,
1998). The functional food comprises products of microbial, plants and animals
origin containing physiologically active compounds beneficial for human health
and reducing the risk of chronic diseases. Pleurotus
species includes dietary supplements, nutriceuticas, medicinal food, vita
foods, pharma foods, phytochemicals, mycochemicals e. t.c. (Hasler, 1996).
1.4.1 Overview of PleurotusOstratus.
Pleurotus
ostreatus commonly known as the Indian oyster,
Italian oysters, is a mushroom very similar to Pleurotu pulmonarius the pearl oyster, but with a few noticeabledifferences.
The caps of ostratus are much paler
and smaller than pulmonarius and
develops more of a stem. P. ostreatus also prefers warmer weather
than P. pulmonarius and will appear later in the summer. (Stamets, 2000), P.ostreatus
is widespread in temperate and sub-tropical forests throughout the world. They
are also found in the west it’s commonly found on conifers (Philips, 2006).
P.
ostreatus is the most cultivated
oyster mushroom (Pleurotus) species
in Europe and North America. The most popular varieties for cultivation are the
warm weather varieties. (Pegler,1975). Oyster mushroom can also be used
industrially for mycoremediation purposes. The oyster mushroom is one of the
more commonly sought wild mushroom, though it can be cultivated on straw, wood
chips, sawdust, cardboard, coffee ground and other media. It has the
bittersweet aroma of Benzadehyde (which is also characteristics of bitter almonds)
(Beltran Garcia et al., 1997).
Both the Latin and common
names refers to the shape of the fruiting body. The Latin pleurotus (sideways) refers to the sideways growth of the stem with
respect to the cap.
Taxonomic Classification
of Pleurotus Ostreatus
|
Kingdom
|
Fungi
|
|
Division
|
Basidiomycota
|
|
Class
|
Agaricomycetes
|
|
Order
|
Agaricales
|
|
Family
|
Pleurotaceae
|
|
Genius
|
Pleurotus
|
|
Species
|
P.ostreatus
|
Several studies
done on animal and in vitro suggest P.
ostreatus and its extracts may have
possible medicinal applications for a wide range of conditions.
A Polysaccharide
called B-D-Gluca from P.ostreatus
reduces sensitivity to pain in mice and could be an attractive basis for new
analgestic medications in different studies of mice (Adair, 2011).
1.6
Justification
Mushroom have may
importance and it is enormous, they are consumed on daily basis as food sources,
which help to restore pollution- damaged habitats, acts as natural pesticides
and even provide a sustainable fuel called Econol. It is regarded as health
additive to any diet because of its high concentration of protein and also use
in treatment of cardiovascular disorders, (Guillamonet al., 2010). Most developed countries especially China and India;
mushroom has become an item of great values. These countries have generated
lots of income from mushroom production and their marketing within and outside
their religion (Qi and Hui, 2010).
Considering the many potential of
mushroom, more works and research are required for its cultivated and production
so as to know substrates (Agricultural waste) that supports the growth and
yields of mushrooms. However, since the price of fish, meat, and other protein
sources are on constant increase, there is a need to embark on researches that
would increase the commercial production of mushroom as well as exportation to
neighboring countries in other to generate income.
1.5
Objectives of the Study
The objectives of this study are to:
i.
Evaluate some
macro-morphological characters of P. ostreatus fruit bodies cultivated on
various substrates
ii.
Determine phytochemicals
content of Pleurotus ostreatus.
iii.
Evaluate the vitamins composition
of the Pluerotus ostreatus mushroom cultivated on different substrate.
Login To Comment