THE EFFECTS OF OIL-PALM BUNCH WASTE AND ANDROPOGON STRAW ON THE YIELD AND PROXIMATE COMPOSITION OF PLEUROTUS OSTREATUS FRUIT-BODIES (JACQUIN EX FRIES) KUMMER

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ABSTRACT

Oyster mushroom (Pleurotus ostreatus var florida (Fries) Singer was cultivated on different agro-wastes,  Andropogongayanus straw and oil- palm bunch,in the ratio of  control (100% Andropogongayanus straw),  70% Andropogongayanus straw +30%oil palm bunch , 50%+50% of Andropogongayanus straw and oil palm bunch, and 60% Andropogongayanus straw +40% oil palm bunch.  The fruit-body yield of the mushroom on the four substrates and  the effects of the substrates on the proximate composition of the fruit-bodies viz,  moisture content, dry matter, crude protein, crude fibre, ash content, ether extract, carbohydrate, calorific value and nitrogen contents of the fruit-bodies were investigated. The investigations showed that Andropogon + oil-palm bunch in the various ratios produced various quantities of fruit-bodies. However, Fruit-bodies produced in 70% + 30% and 60% + 40% (22.75 ± 7.80) and (22.75 ± 4.80) respectively were significantly higher in number than those of  the control and 50% + 50% (6.50 ±4.12 and 12.75 ± 8. 75) respectively. (Fig. 1) Similarly, Moisture content was highest in 50% + 50% substrate and lowest in control. Substrate 70%+30%, produced fruit-bodies with higher crude protein, crude fibre, ash, contents than those of the other substrates.  The carbohydrate content of the fruit-bodies from all the substrates were quite high but not significantly different. The growth characteristics of the fruit-bodies from 70%+30% were also better than those of the other substrates. The results show that 70%+30% substrates appeared richer than the other substrate combinations and are therefore recommended.









TABLE OF CONTENT

 

Title page                                                                                                        i

Declaration                                                                                                     ii

Certification                                                                                                    iii                    

Dedication                                                                                                       iv

Acknowledgement                                                                                          v

Table of content                                                                                              vi

List of tables                                                                                                   viii

List of plates                                                                                                   ix

Abstract                                                                                                           x                                                                                                                     

 

CHAPTER ONE

1.0  INTRODUCTION                                                                            1

1.2       Definition of Mushroom                                                                     2

1.3       Pleurotus Species.                                                                              2

1.3.1    Scientific Classification                                                                     3

1.4        Nutritional and Food Values of oyster Mushrooms                     3

1.5  Objective of study.                                                                              6

1.6       Historical Information on Oyster Mushroom.                                    6

1.7  Justification                                                                                        7

 

CHAPTER TWO

2.0       LITERATURE REVIEW                                                                8

2.1       Medicinal Value                                                                                 10

 

CHAPTER THREE

3.0       MATERIALS AND METHODS                                                     12

3.1       Source of spawn                                                                                 12

3.2       Spawn multiplication                                                                         12

3.3       Substrate Preparation and Inoculation.                                              13

3.4.      Preparation of Cropping Rooms                                                         13

3.5.      Inducement of Fruit body Formation                                                 13

3.6.      Measurement parameters (Growth/Yield)                                          14

3.6.1    Size of mushroom                                                                               14

3.6.2    Stipe size of mushroom                                                                      14

3.6.3    Fruit body number of the mushroom                                                  14

3.6.4.   Determination of yield and Biological Efficiency                             14                   

3.7        Nutritional Analysis                                                                           15

3.7.1     Sample preparation                                                                            15

3.7.2      Proximate Analysis of fruit bodies growing on different substrate            15

3.7.3      Fruit-body weight                                                                             15

3.7.4      Determination of crude protein                                                        15

3.7.5       Determination of thecarbohydrate content of the sample               16

3.7.6        Determination of fats and oils.                                                       16

3.7.7        Determination of moisture content                                                 17

3.7.8         Determination of the ash content of fruit-bodies                           17

3.7.9         Determination of crude (dietary fiber)                                          17                   


CHAPTER FOUR

4.0       RESULT AND DISCUSSION                                                         19

4.1       Result                                                                                                  19

4.2       Discussion:                                                                                         24

 

CHAPTER FIVE

5.0       CONCLUSION AND RECOMMENDATION                              26

APPENDIX                                                                                                   27

REFERENCE                                                                                                30

 

 

 

 

 

LIST OF TABLES

Table 1: The result of the proximate analysis (in percentage)                        `                       21

of Pleurotus OstreatusFruit bodies grown in Andropogon straw and oil palm waste.

Table 2: Growth characteristics of Pleurotus Ostreatus grown                                                      24

in Andropogon straw and oil palm waste.

 

 

 

 

 

LIST OF PLATES

Plate 1: Fruit-bodies of Pleurotus Ostreatus growing from hole on the plastic pails

Plate 2: Spawn bottles of Pleurotus Ostreatus

Plate 3: Substrate pasteurization

Plate 4: The researcher show-casing the products of her project

 

 

 

 

 

CHAPTER ONE

1.0       INTRODUCTION

Cultivation of mushroom has been in vogue for almost 300 years. Although we enjoy mushrooms today as an everyday vegetable, mushroom recognition dated back to ancient Egyptian times.  The use of mushroom as food is attributed to one of the Pharaohs, who decreed them “too fine a food to be eaten by the common people (Anna, 2010).

The common name “oyster mushroom” refers to several species of edible mushrooms belonging to the genus Pleurotus.  In Nigeria, the most priced edible species are Pleurotus, Termitomyces, Tricholoma and Volvariella species (Zoberi, 1972).

 Mushrooms cultivation serves as the most efficient and economically viable Biotechnology for the conversion of  lignocellulosic waste materials into high quality protein. This will naturally open up new job opportunity especially in rural areas (Fasidi et al., 1993), (Hussain, 2001). Mushrooms are known to grow on a wide variety of substrates and habitats (Adesina et al., 2011). Most of the edible fungi have strong enzyme system and are capable of utilizing complex organic compounds, which occurs as agricultural wastes and industrial by-products. Hence various agricultural by-products are being used as substrates for the cultivation of oyster mushrooms (Raymond et al., 2013). The agricultural wastes are converted into edible biomass in the form of fruit-bodies. Mushroom, due to their documented probiotic properties, (Bobek et al., 1991), (Stamets, 1993). (Wasser and Weis, 1999), (Manzi and Pizzoferrato, 2000) (Wang et al; 2000), (Rajewska and Balasinka, 2004), have relatively high nutritive value, and recommended in numerous countries as an addition to the daily diet (Kalac and Svodo, 2000), (Isilogu et al., 2004), (Bernas et al., 2006). Oyster mushroom cultivation can play an important role in managing and recycling of organic waste as an alternative to other methods of disposal (Nirmalendu and Mukherjee, 2007).


1.2  . Definition of Mushroom

Mushroom is a general term used mainly for the fruiting - bodies of macro - fungi of the Ascomycota and Basidiomycota groups and represents only a short reproduction stage in their life cycle (Das, 2010).

They are rich sources of carbohydrates, proteins, vitamins, and minerals (Anna 2010). Mushrooms grow on decay organic matters rich in lignnin, cellulose and other complicated carbohydrates, and on large quantities of agro-industrial wastes that are produced worldwide often causing environmental and health problems (Gregori, and Svagel 2007).

Mushroom can be epigeous or hypogenous, can be large enough to be seen with the unaided  eyes and can be picked by hand (Chang and Miles, 1992). There are edible and  poisonous mushrooms and both categories posses nutrient and medicinal values.

The ever growing need of cheap nutritious foods and the lack of protein in developing countries have led to the development of mushroom cultivation initiative (Yildiz et al., 1997, and Crains, 2000).


1.3       PLEUROTUS SPECIES.

Pleurotus ostreatus, the oyster mushroom, is one of the common edible mushrooms. It was first cultivated in Germany in subsistence measure during world war and is now grown commercially around the world for food. It is related to the similarly cultivated king oyster mushroom. Oyster mushrooms can also be used industrial for myco-remediation purposes.(Das,2010).


1.3.1    Scientific Classification

Pleurotus ostreatus can be classified as follows: -

Kingdom                                Plantae (Mycota)

Division                                  Basidiomycota

Class                                       Agaricomycetes

Order                                       Agaricales

Family                                     Pleurotaceae

Genius                                     Pleurotus

Species                                    P. ostreatus


1.6    Nutritional and Food Values of oyster Mushrooms

Mushrooms like other edible mushrooms, have a long association with human kind and provide profound biological and economic impact. From ancient times, wild mushrooms have been consumed by man as delicacy probably because of their taste and pleasing flavor (Das, 2010). They have rich nutritional value with high content of proteins, vitamins, minerals, Fibers, trace elements and low or no calories and cholesterol (Wiani et al., 2010).

Edible mushrooms are common ingredients in soups and salads and can also be served as a side dish. The nutritional value of mushrooms depends on the type of the agricultural waste used for its production. White mushrooms contain 26 calories of energy per hundred gram of fruiting body. These have 43% carbohydrates, less than 1% of fat, 3.9% protein and are also rich riboflavin, niacin and pantothenic acid (Robinson, 2011).

In Nigeria, Mushrooms are consumed not only as food and for their medicinal values. The rural dwellers consume mushrooms as delicacies in soups and as ingredients for seasoning soups.

Oyster mushroom showed relatively more yield on control treatment of cotton waste as compared to other substances. The maximum biological efficiency was obtained in Kaikar sawdust which was 50.12%. Among all substrates, sawdust of Kaikar proved the best substrates for the effective cultivation of Oyster mushroom.

Moonmoon et al., (2010) studied King Oyster mushroom Pleurotus eryngii on sawdust and rice straw in Bangladesh and found that saw dust showed thehighest biological efficiency (73.5%) than other strains. He also reported the yield on sawdust were better than those cultivated on rice straw, however, on straw; the mushroom fruiting bodies were larger in size. This study shows the prospects of Pleurotus eryngii cultivation in Bangladesh and suggests further study in controlled environment for higher yield and production.

Stanley et al., 2011 has evaluated the effect of supplementing corn cob substrate with rice bran on yield of  Pleurotus pulmonarius (Fr) Quel. Un-supplemented corn cob (0% supplementation) gave the best yield in terms of the mean diameter of pileus5.50cm, mean fresh weight of fruiting bodies 53.2g, mean height of stipe 3.64cm and number of healthy fruiting bodies. The least yield was recorded with 30% supplementation as follows; mean diameter 3.20cm, mean fresh weight of fruiting bodies 30.0g, mean height of stipe 1.65cm and number of healthy fruiting bodies as 5 in terms of quantity and quality, the un-supplemented substrate produced better edible mushrooms

Edible mushrooms have also been considered to have medicinal value and to be devoid of undesirable effects. They may be eaten as meat substitutes or used as flavoring in foods, soups, and sauces. They also contain large amount of vitamins and minerals (Ole, 2003, Okwulehie et al., 2007). Oyster mushroom contains substances which lower the cholesterol level in serum and liver of rats (Okwulehie et al., 2007).

Cereal Grain crops straws are the most common agricultural waste used in the cultivation of mushrooms. This category of waste is of limited use and may constitute a form of environmental hazard if not disposed (Okwulehie and Okwujioko 2008). They could however, be used in animal feeding either untreated or urea treated. An efficient and economical way of disposing these straws is by upgrading them into a high value product for man and the soil by using themto grow mushrooms. The process turns the wastes into edible biomass by solid-state fermentation (Okwujioko, 1992). When the straws are degraded by the mushroom, useful nutrients are absorbed while the spent-straw serves as organic source of nutrients for crop production.

Many researchers have investigated the potentials of achieving this carrying out trials with different agro-wastes, banana leaves, corn cob, cotton wastes and rice straws to grow Pleurotus tuber-regium (Fasidi and Ekuere 1993). Wheat straw has a potential of being utilized for commercial products of scleraotia of P. tuber-regium. Okwujiako and Smith (1992).

Cotton waste, cassava peels and rice straw supported the fructification of Voluariella esculenta Fasidi (1996). Royse (2003) used cotton hull and wheat straw to produce Pleurotus species Sharma, (2003) reported that in general, Pleurotus species grow well on substrates such as paddy (rice) straw, wheat straws, maize stalks and sugar-cane leaves.

Similarly, Okwulehie and Okwujiako (2008) used the straws of Andropogon gayanus, Panicum maximum,Pennisetum purpurea  and Oryza satiua reported that all straws supported the growth of Pleurotus Ostreatus Var Florida. Among the straws tested by Okwulehie and Okwujiako (2008) Andropogon gayanus produced significantly higher number of fruiting-bodies of Pleurotus Ostreatus Var florida than other straws however, Panicum maximum straw yielded the least and the highest fruit-bodies.


1.7  Objective of study.

  1. To determine the effect of substrate on the proximate composition of Pleurotus ostreatus fruit-bodies.
  2. To determine the growth characteristics of Pleurotus ostreatus on Andropogon and oil palm waste.

1.6       Historical Information on Oyster Mushroom.

Like other types of edible mushrooms, Oyster mushrooms have been collected in the wild for many centuries. Cultivation of these mushrooms only began in the early 1900’s. Early techniques and methods for growing Pleurotus involved tree stumps and logs as substrates, mimicking their growth in nature (Ivors, 2003). In Germany successful attempts to grow mushrooms on sawdust became historic milestones for mushroom cultivations.

Mass production of Oyster mushrooms first started in the last 1960,s using straw based substrate (Chang and Hales, 1978). Compared to other edible mushrooms species of Pleurotus are relatively simple to cultivate (Zadrazil, 1978). In addition, they are considered the most adaptable genera of edible fungi able to grow on a wide range of lignocellulotic materials (Stamets, 2000).


1.8      Justification

Agro-wastes are not of importance to humans. They are unsightly and constitute nuisance to the society. Agro-wastes also cause forest fires leading to the destruction of lives and properties. Mushrooms are known to grow on a wide variety of substrates and habitats (Adesina et al., 2011). Most of the edible fungi have strong enzyme system and are capable of utilizing complex organic compounds, which occur as agricultural wastes and industrial by-product. Hence various agricultural by-products are being used as substrates for the cultivation of oyster mushrooms (Raymond et al., 2013). The agricultural wastes are converted into edible biomass in the form of fruit-bodies. Different substrates are therefore being examined to get the best substrate that will give a desired product in terms of qualities and quantity for the world’s health and economic benefits. The study of mushrooms is carried out to have the clear knowledge of the particular substrate whose yield will be maximal, and one that would produce a greater number of the chemicals required for the world’s benefits.

 


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