ABSTRACT
The study was conducted to optimize the pH of oil palm bunch (OPB) as a substrate for the cultivation of Pleurotus pulmonarius fruit bodies. The natural pH of OPB was found to be 9.5. Hydrochloric Acid (HCL) made into solutions of 0.1%, 0.2%, 0.3% and 0.4% was used to alter the OPB pH at 8.9, 8.2, 7.9, 6.2 and 9.1 (control) after soaking for 48hrs. The result shows that 0.4% HCL treated OPB gave the highest yield (g) and Biological Efficiency (B.E%) of 900g and 90% respectively while control yielded the lowest (493g) and B.E of 49.3%. Result from the morphological characters of individual mushroom fruit body shows that Cap Size (C. S cm) and Weight (wt. g) was also the highest (3.83cm and 3.5g) in 0.4% HCL treated OPB while Stipe Length (S.L cm) was also high (2.77cm) in 0.3%. Morphological characters of P. pulmonarius fruit bodies showed no significant different at p > 0.05. There is also a high level of relationship between Stipe Length (S.L) and Cap Size (C.S) of individual fruit bodies and also C.S and Weight (Wt.) but no significant relationship between S.L and Wt. In conclusion HCL was found as a suitable acid buffer for the optimization of OPB substrate in the cultivation of P. pulmonarius fruit bodies and should be adopted for the commercial production of the mushroom as soon as the mushroom is certified safe for consumption.
TABLE OF CONTENTS
Title
Page
Certification
Declaration
Dedication
Acknowledgement
Table
of contents
List
of Tables
List of Plates
Abstract
CHAPTER ONE
Introduction
1.1 World Mushroom Cultivation
1.2 World Mushroom Market
1.3 Taxonomy
1.4 Economic Important of Oyster
Mushrooms
1.5 Nutritional and Food
Values
1.6 Medicine/Tonic
1.7 Income and Job Creation
1.8 Justification
1.9 Objectives of study
CHAPTER TWO
Literature Review
2.1. Effect of pH on
mushroom fruit body formation
2.2. Mushroom
Cultivation
CHAPTER THREE
MATERIALS AND
METHODS
3.1 Source of materials
3.2 Location of Study
3.3 Spawn production / multiplication
3.4 Determination of substrate pH
3.5 Substrate preparation
3.6 Substrate inoculation
3.7 Measurement
of morphological parameter
3.7.1Stipe Sizes of Fruit Bodies
3.7.2 Diameter
of Pileus
3.7.3. Fruit
Body Weight
3.8 Yield and Biological Efficiency
CHAPTER FOUR
4.1 RESULTS
CHAPTER FIVE
Discussion and Conclusion
5.1 Discussion
5.2 CONCLUSION
5.3 Recommendation
Reference
Appendixes
APENDIX 1
APENDIX 2
ANOVA TABLE FOR S.L, C.S AND WTOF P. PULMONARIUS CULTIVATED ON HCL BUFFERED OPB.
LIST
OF TABLES
Table1: Effect of percentage HCL
conc. On substrate pH and spawn run duration of P. pulmonarius
across the substrates
Table2: Effect of
percentage HCL solution conc. on the yield and biological efficiency of P. Pulmonarius sporophores as
affected by different HCL treated substrates
Table3: Effect of percentage HCL solution treated
substrate on S.L, C.S, and Wt. of fruit bodies
Table4: Correlation
effect HCL treated substrates on S.L, C.S and Wt. of P. pulmonarius fruit-bodies
LIST OF PLATE
Plate 1: Fully
Colonized Spawn of P. pulmonarius
Ready for Inoculation.
Plate 2: Oil
Palm Bunch (OPB) Substrate.
Plate 3:
Oil Palm Bunch (OPB) Substrate Being Soaked In HCL Solution.
Plate 4: P. Pulmonarius Fruit Bodies
Growing in HCL Treated OPB Substrate.
CHAPTER
ONE
INTRODUCTION
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 macro-fungus with a distinctive fruiting
body which can either be epigeous (growing on or close to the ground) or hypogenous
(growing under the ground)”. The macro-fungi 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 beginning of the productive stage (Bahl,
1985).
This develops further to form the stipes (stalk), the piles (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 (Gyar, 2007).
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. Gyar (2007) 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, Tricholomaand 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, 1981; Anyankorah, 2002; James,
1995).According
to James and Klegnhans (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 and properties;
curative 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 prepackage 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 ( Gyar, 2007; Ogundana et al., 1982).It belongs to the family Tricholomataceae
which includes many species such as P. flobellotus P. sojar
- caju, P. eryngii, P. osfreafies, P. floride and P. sapidus.
1.1 WORLD MUSHROOM
CULTIVATION
Pleurotus
species, commonly known as oyster
mushrooms, are edible fungi cultivated worldwide especially in south East Asia,
India, Europe and Africa. China produces 64% of all edible mushrooms in the
world and 85% of all oyster mushrooms all over the world (Pleurotus spp.) is also produced in China (Chang,
1997). Oyster mushrooms is the third largest (Obodai et al., 2003).Commercially produced mushroom in the world; however,
Sánchez (2010) reported that P. ostreatus is the second largest next to Agaricus
bisporus in the world market. 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., 2004). Oysters are naturally found on rotten wood material. The growing
and consumption interest of oyster mushroom is increasing largely due to its
taste, medicinal and nutritional properties (Garcha et al., 1993). Large volumes of unused lignocellulosic by-products
are available in tropical and sub-tropical areas. These by-products are left to
rot in the field or are disposed-off through burning. Utilizing these
by-products for mushroom cultivation using locally available technologies may
be one of the solutions to transforming these inedible wastes into accepted
edible biomass of high market value. P. pulmonarius is commercially cultivated
in New Zealand and sometimes sold as oyster mushrooms (Baggio et al., 2010). Presently, sawdust is the major
substrate used in commercial cultivation of P. pulmonarius in Nigeria.
Due to technology advancement, the so called waste (sawdust) is now been used
greatly for the production of briquette, shelf, board, office table and
furniture generally. The on-going publicity of mushroom as a high source of
protein with low cholesterol content which over ride meats and other fatty
foods, may soon diminish due to the fore-scarcity of the sawdust (Quimio et
al., 1990).
1.2 WORLD MUSHROOM MARKET
The
world mushroom market for the mushroom industry in 2001 was valued at over US $40
billion. The mushroom industry can be divided into three main categories;
edible mushrooms valued about US $30 billion; medicinal mushrooms products were
worth about US $9-10 billion and wild mushrooms, US $4-5 billion (Chang, 2013).
These mushrooms are traded mostly in processed form but lately, fresh mushrooms
are being preferred over preserved ones in Europe and American countries (NRCM,
2004). Major exporting countries of fresh mushrooms are Netherlands, Poland,
Ireland and Belgium (Chandy, 2010). China is the largest exporter of preserved
mushrooms with the market share of 41.82% (more than 1.5 million metric tons in
2009) and 4.9 million metric tons in 2011, they are here by maintaining her
position on the lead table (FAO, 2011). Netherlands (25.11%), Spain (7.37%) and
India (4.44%) are the major producing countries (NRCM, 2004).
The
major importing countries of prepared and preserved mushrooms are Germany, USA
and France, while of fresh mushrooms are UK, Germany, USA and France (NRCM,
2004; Chandy, 2010).
1.3 TAXONOMY
Pleurotus
pulmonarius (Jacq.)
P. kummer, is
an edible white rot fungi (WRF) commonly known as the Indian Oyster, Phoenix
Mushroom, or the Lung Oyster is classified as follows:
Kingdom Fungi
Division Basidiomycota
Class Agaricomycetes
Order Agaricales
Family Pleurotaceae
Genus Pleurotus
Species: P. pulmonarius. (Jacq) P. Kummer. Species
of Pleurotus have been recorded and new species are discovered more or
less frequently although some of these are considered identical to previously recognized
species. The genus Pleurotus, which was first recommended as a tribe
within genus Agaricus by Fries
(1821). Three genera of this group, Pleurotus, Lentinus,
and Panus, were possible to be separated according to their anatomic
characters of the sterile tissues of the hymenophores as being homogeneous taxonomic
groups. Hilber (1982) recommended that crossing of mono-spore cultures is a
valuable basis for Pleurotus studies. Pleurotus pulmonarius (Jacq:
Fr.) Kummer is the most cultivated species among the oyster mushroom and the
type species of the genus Pleurotus. Recently, the majority of
mycologists have followed the proposition made by Singer (1986) which divides
the genus Pleurotus into six sections: Sect. Lepiotarii (Fr.)
Pilat, Sect. Calyptrati Sing., Sect. Pleurotus Sing., Sect. Coremio
Pleurotus (Hilber), Sect. Lentodiellum (Murr.) Sing. And Sect. P. tuberegium
Sing. Pleurotus pulmonarius was placed in the Sect.
1.4 ECONOMIC IMPORTANCE OF OYSTER MUSHROOMS
The
economic importance of oyster mushrooms can be described based on the
following.
1.5 NUTRITIONAL AND FOOD VALUES
The
desirability of a food product does not necessarily bear any correlation to its
nutritional value, instead, its appearance, taste and aroma, sometimes can
stimulate ones 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 nutritional as well as their food values (Agraher-murugkar and
Subbulakshmi, 2005). Pleurotus spp. Are among the edible
mushrooms consumed in the tropical states of West Africa and it is used as
substitutes for meat and fish in some cases (lwalokun et al., 2007). Apart from being known for their appetizing flavor,
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 most other foods, including milk and contains all the nine
essential amino acids required by man (Parkayastha and Nayak, 2002; Chang and
Miles 2004; Kurtzman, 2009). Mushrooms contain appreciable quantities of crude
fibres, although little information exists on the total dietary fibre (TDF)
contents of mushrooms. Crude fibre content values reported by many authors
suggest that mushrooms are potential sources of dietary fibre (Kurasawa (2004);
Furlani, 2004). Okwulehie et al., (2008)
reported high crude protein and carbohydrate contents in P. ostreatus var florida fruit bodies cultivated on different
substrates and substrate supplementations.
According
to Okhuoya and Okigbo (1991), Okwulehie and Odunze (2004a), mushrooms generally
contain low-oil and fat, and because of the low content of oil and fat in
mushrooms, they are recommended as good supplements for patients with cardiac
problems.
The
vitamins content of many mushrooms have been investigated and results of such investigation
show that they are rich in vitamins including Thiamine, Riboflavin, Ascorbic
acid, Ergosterine and niacin (Okwulehie and Odunze 2004a; Chang, 2013). Since
vitamins are essential in the diet of man, and conventional sources of vitamins
are scarce in recent times, it is pertinent therefore that attempts made to
increase the list of the sources of cheap vitamins, is not misdirection
(Aletor, 1995) and Fasidi (1996) have also reported that tropical mushrooms are
rich in mineral nutrients and carbohydrates.
In
Nigeria, P. tuber-regium is used as
both food and medicine. The Sclerotium
which is hard is peeled and ground for use in local cuisines (Okhuoya, et al., 2010). The mushroom itself is
simply chopped and used in soups or may be dried for future use (Okhuoya and
Okigbo, 1990). Wermer and Beelman (2002) reported that there has been a trend
toward discovering ways of treating mushrooms so as to give them added value.
For example, mushrooms enriched in selenium are now grown commercially.
1.6 MEDICINE/TONIC
For
the past 20 years, interests in medicinal aspects of mushrooms have greatly
been stimulated by the large number of scientific studies conducted on
mushrooms (Tricita, 2004). Using modern approaches, scientists have isolated
and identified specific components that can either destroy or at least
debilitate three of mankind’s killer diseases: Cancer, heart disease and
HIV/AIDS. (Tricita, 2004). The most recently introduced medicinal mushroom is Ganoderma spp. Its fruiting-body has
traditionally been used for medicinal purposes and for thousands of years has
been regarded by Chinese to be high quality herbal medicine (Oei, 2003;
Tricita, 2004). Mushrooms have been used for ant-tumour, anti-cancer and many
other therapeutic purposes. (Liu et al.,
1995; Chang and Miles, 2004) Being rich in folic acid, mushrooms counteract
pernicious anaemia (Oei, 2003). The polysaccharide-protein-complex (PSPC) found
in mushrooms have proven to be anti-tumour, immune-modulatory, anti-malaria,
anti-viral, anti-cancer etc. (Wang, et
al., 2001; Liu et al., 1995).
Cholesterol (a dreaded sterol for heart patients) is absent and can be
converted to vitamin “D” by the human body (Chang et al., 2004). Nigerian native doctor’s 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 ailments, cough, cold and fever (Okhuoya et al., 2010). The considerable
Pharmacological activities of mushrooms make them to be of interest in
Pharmaceutical industries for the development of drugs (Okwulehie et al., 2008). Most bioactive compounds
which play essential roles in human and animal physiology have been found in
many mushrooms.
According
to Okwulehie and Odunze (2004), Auricularia
auricula, Pleurotus squarrosulus and Russula spp have been found to contain
appreciable amounts of Alkaloids, Phenols, Saponins and flavonoids. In his
investigation, Sofowara (2003) indicates that the plants widely used in
traditional medicine contain in one or more of its parts potent bioactive
compounds which are precursors for useful drugs synthesis.
According
to Okwulehie et al., (2009), Fasidi,
and Olorunmaiye .1994)), P. pulmonarius grown
on various substrates gave low Alkal`oids, flavonoids, phenols and tannins
composition. They noted that the values were lower than lethal doses for
human.
Alkaloids
have powerful effects in animal physiology and are of interest in
Pharmaceutical industries for compounding drugs (Edeoga and Eriata, 2001).
According to Rambelli and Menini (2000), Alkaloids are stimulants and act by
prolonging the action of many hormones.
Flavonoids
have been reported to be useful in the treatment of some physiological
disorders and diseases. According to Hilang and Feraro (2002), flavonoids have
been reported to have anti-oxidant properties and are used as anti-carcinogens
and ageing substances. In a similar way, flavonoids are said to have
anti-bacteria functions (Dokara, 2006).
Tannins
also inhibit pathogenic fungi and also reduce the rate of grazing on plants by
animals that feed on plants. They also affect many human physiological
activities such as stimulation of phagocyte host-mediated anti-tumour
activities and a wide range of anti-infective actions (Haslam, 2006).
Saponins
which are characterized by the soap-like foaming they produce when shaken in
aqueous solutions have been implicated in the prevention of parasitic fungal
diseases (Okwulehie et al., 2007).
1.7 INCOME AND JOB CREATION.
Growing
mushrooms is labour intensive and for countries where jobs are scarce, Oyster
mushrooms cultivation can create jobs, both in semi-urban and rural areas.
(Won-sik, 2004). Tricita (2004) reported that some technologies can use family
labour, thus providing all members of the family with employment. He went
further to say that the labour of out-of-school youths and even school children
can also be utilized especially as the bagging of substrates and related
operations can be easily done by children.
Mushroom
growing is also recommended as a project in a co-operative, where division of
labour is practiced, one group will do the substrate preparation and still
another group maybe engaged in spawn production and still another group can
take charge of growing condition management (Tricita, 2004).
1.8JUSTIFICATION
pH
is an important factor for good production of oyster mushrooms. Most mushrooms
grow and perform well at pH near to neutral or slightly acidic at 6.1 and 7.5
respectively (Khan et al.,
2013). Oyster mushroom growers prefer to
use lime (Ca Co3) as an alkaline buffer to optimize pH of some acid substrates.
Oil
palm bunch (OB) is one of the most abundant organic materials often seen as
waste around homes and oil palm meals. Although, before now, people living in
the rural areas have used it to produce soap, though of low market quality.
However, researchers have continued to search for the most effective innovation
that would harness this abundant material either as a waste management strategy
or for job creation.
Many
growers of oyster mushroom have experienced difficulties in growing Pleurotus ostreatus using oil palm
bunch. Achufusi (2016) used oil palm bunch as a substrate for the cultivation
of P. ostreatus. The substrate was
contaminated by Corprinus cinerius (a
contaminant mushroom) and observed no yield of P.ostreatus fruit bodies in the substrate and its supplementations.
The substrate pH was later found high at 10.3 and was suggested as the reason
for Corprinus contamination and no
yield of P .ostreatus.
In
this investigation, HCL solution was used as an acid buffer to optimize the pH
of oil palm bunch for the cultivation of Pleurotus
pulmonaria fruit bodies.
1.9 Objectives
of study
The
aims and objectives of this work are to:
ü Determine
the pH of oil palm bunch (OPB) as a possible substrate material for cultivation
of P. pulmonarius.
ü Determine
the yield and Biological efficiency of P.
pulmonarius cultivated on Hcl treated OPB.
ü To
ascertain the level of relationship between the stipe length, cap size, and
weight of mushroom fruit bodies.
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