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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