ABSTRACT
This study was conducted to determine the influence of different straw substrates on the productivity, macro-morphological characters and mycochemical properties of Pleurotus ostreatus fruit bodies. 1kg dry weight each of Andropogon gayanus, Sugarcane bagasse, maize, Pennisetum purpureum and Panicum maximum straws were chopped into 2-3cm long and made into 5 replications of 200g each. 30g grain based spawn of P. ostreatus was used to inoculate each replicate substrate stuffed into 2.5liter transparent plastic bucket. Experiment was conducted in a completely randomized design (CRD). Data were analyzed using statistical package for social scientists (SPSS) version 22.0, means were separated using Duncan multiple rang test (DMRT) at 5% level of significance. Results revealed that A. gayanus straws produced fruit bodies with the highest number (155) of fruit bodies after 14 days of inoculation contrary to S. bagasse at17 days with highest mean cap diameter of 6.01± 0.80cm. Fruit bodies from A. gayanus had the highest mean weight (4.75±0.29), yield (777.76g) and biological efficiency of 77.78% while those of maize straws had the least (4.896.06±42%) mean cap diameter. Moisture content (20.226.06±0.42%) and Crude protein (23.61±0.19 significantly p≥0.05 high in fruit bodies from A. gayanus contrary to those of P. maximum (7.00±0.00) and P. purpureum (9.38±0.03) respectively while ash (5.08±0.0%) and ether extract(3.92±0.00%) were highest in fruit bodies obtained from maize straws. Vitamins B1, B2, B3 and E contents were relatively low in fruit bodies produced by all the substrates except P. maximum (21.13±0.01) and maize straws (12.78±0.02) which the highest concentrations of vitamins C and A respectively. Fruit bodies harvested from A. gayanus had the highest (21.48±0.32) calcium content similar to maize straws with the highest K(46.26±0.07), Na(14.84±0.06), Mg(30.47±0.75) and Fe (3.17±0.01) concentrations. A. gayanus substrate was observed with the highest number of fruit bodies, yield and biological efficiency and should be adopted in the commercial production of P. ostreatus while maize straws should be used when mineral nutrients rich fruit bodies are desired.
TABLE OF CONTENTS
Title Page i
Declaration ii
Certification iii
Dedication iv
Acknowledgement v
Table of Contents vi
List of Tables ix
List of Figures
x
List of Plates xi
Abstract xii
CHAPTER 1: INTRODUCTION
1.1 Background of the Study 1
1.2 Justification 3
1.3 Objectives of Study 3
CHAPTER 2: REVIEW OF RELATED LITERATURE
2.1. Mushroom
Cultivation 5
2.2. Types of Mushroom 9
2.2.1 Poisonous
mushrooms 9
2.2.2. Medicinal
mushrooms 9
2.2.3 Psychoactive
mushrooms 10
2.2.4. Edible
mushrooms 10
2.2.5. Toxic
mushroom 11
2.3. World Mushroom Cultivation 12
2.4 World Mushroom
Market 13
2.5 Taxonomic Classification of Pleurotus ostreatus 13
2.6 Nutritional Composition of Cultivated
Mushrooms 14
2.7. Economic Importance
of Oyster Mushrooms 17
2.7.1 Nutritional and food
values 18
2.7.2 Medicinal and
pharmaceutical importance 18
2.7.3 Revenue generation
and job creation 20
CHAPTER 3: MATERIALS AND
METHODS
3.1 Source of Starter Culture (Spawn) 22
3.2. Location of Study 22
3.3. Spawn Production/Multiplication 22
3.4. Substrates Preparation 22
3.5. Substrate
Inoculation 23
3.6. Measurement
of Morphological Characters 23
3.6.1. Stipe
sizes of fruit bodies 23
3.6.2. Diameter of pileus 23
3.7. Yield and Biological Efficiency 24
3.8. Sample Preparation 24
3.9. Proximate
Analysis 24
3.9.1. Determination
of crude protein 24
3.9.2. Determination
of moisture content 24
3.9.3. Determination
of the ash content of fruit bodies 25
3.9.4. Determination
of crude (dietary fibre) 25
3.9.5. Determination
of the carbohydrate content of the sample 26
3.9.6. Determination
of fats and oils 26
3.10. Determination
of Vitamins Content of Mushrooms 27
3.10.1. Determination of vitamin A (retinol). 27
3.10.2 Determination
of vitamin B1 (thiamin) 27
3.10.3 Determination
of vitamin B2 (riboflavin) 27
3.10.4 Determination
of vitamin b3 (niacin) 28
3.10.5 Determination
of vitamin C (ascorbic acid) 28
3.11. Determination
of Mineral Content of Mushrooms 29
3.12.
Statistical Analysis 29
CHAPTER 4: RESULTS AND DISCUSSION
4.1:
Results 30
4.2: Discussion 43
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1. Conclusion 48
5.2. Recommendations 48
References 50
Appendices 55
LIST OF TABLES
4.1: Fruiting duration of Pleurotus. ostreatus on the various substrates 33
4.2: Yield and biological efficiency of Pleurotus.ostertus fruit bodies 34
4.3: Proximate composition of Pleurotus.ostreatus fruit bodies 36
4.4: Vitamins content of Pleurotus. ostreatus fruit bodies 38
4.5: Mineral contents of Pleurotus. ostreatus fruit bodies 40
LIST OF FIGURES
4.1: Number
and weight of fruit bodies produced by various substrates 32
4.2: Macro-morphological
characters of Pleurotus. Ostreatus 33
LIST OF PLATES
1: Uncolonized
spawn 55
2: Sugarcane
bagasse 55
3: Pasteurization
column 55
4: Chopped
A. gayanus 55
5: Fully
colonized spawn 56
6: Fruit
bodies on various substrates 56
CHAPTER
1
INTRODUCTION
1.1.
BACKGROUND OF THE STUDY
Mushrooms belong to the class Basidiomycota
and order Agaricales. They do
not possess chlorophyll like green plants for manufacturing their food, but for
their growth and development they require preformed food like smaller broken
down molecules of cellulose and starch (Banjo, 1998). Chang (1991) defined mushroom as “a macrofungus with a
distinctive fruiting body which can either be epigeous (growing on or close to
the ground) or hypogeous (growing under the ground)”. The macrofungi have
fruiting bodies large enough to be seen with the naked eye and to be picked up
by hand. Ideally, the word mushroom refers only to the fruit body. Unlike green
plants, mushrooms are heterotrophs, and without chlorophyll, they cannot
generate nutrients by photosynthesis, but instead take nutrients from outer
sources. Most mushroom species are either under the Basidiomycota or
Ascomycota; the two phyla are under the kingdom Fungi (Cho, 2004).
In its simplest form, the
life cycle of a mushroom may be traced from - a spore which under favorable
conditions germinates to form a mass of branched hyphae of mycelia with
colonies in a substrate. This represents the vegetative stage of its growth.
When a given substrate is fully colonized, the vegetative growth ceases.
Typically some of hyphae form primordial or fundament which is the beginnings
of the productive stage (Bahl, 1985). This
develops further to form the stipe (stalk), the pileus (cap) of the fruit body,
which when mature exposes the gill, tissue or generative tissue on the
underside, from which spores are liberated, so that the life cycle is
perpetuated. Many fungi that form mushroom exist in mycorrhizal with trees, and
this is one of the reasons why the forest is often the target for mushroom
hunters. Many have learnt through the ages, by trials and error, to identify
the edible and inedible mushrooms. In many cases some inedible ones resemble
the edible types and are eaten without adverse effect (Gray, 1973).
However, there have been occasional accidents of consuming poisonous species
leading to death or serious illness. Mushrooms have now been recognized
universally as food and are grown on commercial scale in many part of the world
including Nigeria. Gray (1973) observed that this fungus is common in Nigeria and often
found growing around the African breadfruit (Treculia africana). In Nigerian, the most prized edible species are
Pleurotus, Termifomyces, Tricholoma and Volvariella.
Human population expands by 2.1% representing a rise of about 75
million people per year, thus food production has to keep pace with population
increase (Sharma, 2003). Mushroom
along with yeast are referred to as alternative source of food. (Chang,
1980; Anyankorah, 2002; James, 1995). According to James (1995), edible
mushroom (dry) contain about 19-40% protein; that is its protein content is
twice that of vegetable and four times that of oranges, and they are rich with
vitamins, and minerals, less percent of unsaturated fatty acid and carbohydrate
which makes it so ideal for diabetic and the obesity patient. Most mushroom has
exceptional medicinal potentials, properties and prophylactic especially in
diseases such as high blood pressure, asthma, respiratory tracts infection,
anaemia, hepatitis, cancer, tumour, etc. (Ogundana et al., 1982;
Pelczar et al.,1986; Park et al., 2001) Mushrooms cultivation also serves as the most efficient and
economically -viable biotechnology for the conversion of long-cellulose waste
materials into high-quality protein food and this will naturally open up new
job opportunities especially in rural areas and may be pre-package by food
industry and exported to other countries as food conditions and for revenue
generation. Pleurotus is the scientific name for Oyster mushroom. In
many parts of India, it is known as Dhin (Elliott, 1991; Gray, 1973; Ogundana et al.,
1982). It belongs to the family Tricholomataceae which
includes many species such as P. flobellotus P. sojar - caju,
P. eryngii, P. ostreatus, P. florida and P. sapidus.
1.2.
JUSTIFICATION
The importance and
usefulness of mushrooms cannot be over emphasized especially that of Pleurotus spp. It is consumed on daily
basis as a food source and is regarded as s healthy additive to minerals and
ascorbic acid (Okwulehie and Odunze, 2004a). Now mushroom is being cultivated
in more than 100 countries of the world and the estimated total production is
over 12 million tons (Sumam and Sharma, 2007). A lot of researches have been
made on mushroom cultivation and the nutritional contents of the fruit- bodies
all over the world. Moreover, since the prices of meat, fish and other protein
sources are on the constant increase, there is a need to embark on researches
that will increase the production of mushroom especially on Pleurotus spp. and remedy some negative
effects on the production of mushroom. Considering the enormous economic
importance of mushroom, a research work is required to determine the effect of
different straw substrates on the nutritional composition of P. ostreatus.
1.3 OBJECTIVES OF STUDY
The aim of this work is to determine the effect of straw
substrates on the productivity, macro-morphological characters and nutritional
composition of Pleurotus ostreatus fruit bodies.
Specific objectives include to:
i.
Determine the effect of
substrates on the fruiting duration of P.
ostreatus
ii.
Evaluate the effect of
substrates on some macro-morphological characters of P. ostreatus fruit bodies
iii.
Determine the yield and
biological efficiency of P. ostreatus
fruit bodies cultivated on different straw substrates.
iv.
Evaluate the effect of
substrates on the nutritional composition of P. ostreatus fruit bodies.
v.
Evaluate the effect of
substrates on the vitamins concentration of P.
ostreatus fruit bodies
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