Evaluation Of The Yield, Nutritional And Chemical Compositiion Of Mushroom (Pleurotus Ostreatus Eger) Grown On Andropogon Gayanus Straw Boosted With A Agro-Waste Supplements

ABSTRACT

This research work investigated the yield, nutritional and chemical composition of Pleurotus ostreatus mushroom grown on Adropogon gayanus straw boosted with Cassava, (Manihot esculenta, cranz) , Yam (Discorea esculenta) and Sweet  Potato (Ipomoea batatas) peels. Spawn of Pleurotus ostreatus used for the work was obtained from FIIRO Oshodi Lagos State, Nigeria. The substrates used for this study were Andropogon gayanus straw, Potato peels, Yam peels and Cassava peels. The result of the yield showed the stipe length, Pileus length and fresh weight, the cassava and potato peels supplementation substrates had a strong yield product in terms of fresh weight compared to single substrate of Andropogon straw, for the first and second flush. The highest fresh weight for flush one was 100.67 ± 1.16cm (Potato peels and Andropogon straw) and flush two 51.67 ± 12.86 also for the same substrate. Treatment effect was significant P ≤ 0.05 for the pileus length of the second flush. Biological efficiency of the mushroom culture showed that potato and Cassava supplemented substrates had the highest at 234.0%, 207% and 96.0% and 97.5% for first and second flushes respectively. There was a substantial amount of protein, fibre and ash which was as high as 29.63 ± 0.12cm, 13.7 ± 0.09cm and 17.03 ± 0.01 cm  for the mushroom samples, while Potato peels and Andropogon straw had the highest fat content at 5.20 ± 0.01cm.Yam peels and Andropogon gayanus straw had the highest carbohydrate content at 35.27 ± 0.46cm. Similarly Cassava and Andropogon gayanus straw had the highest moisture content. It must be noted that from this work we can not only conclude that mushroom grown on the substrates above have the potency of good yield and also nutritional content but also that, substrate supplementation aids good yield in mushroom cultivation.

TABLE OF CONTENTS

Title Page ﾿ i

Certification ﾿ ii

Declaration ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

Table of Content ﾿ vi

List of Tables ﾿ viii

Abstract ﾿ ix

CHAPTER ONE: INTRODUCTION ﾿ 1

1.1 ﾿     What mushrooms are. ﾿ 1

1.2.    World Production of Mushroom and its Market Value ﾿ 3 ﾿

1.3.    Mushroom as Food ﾿ 4

1.4     Dietary Benefit of Mushroom ﾿ 4

1.5.    Economic Importance of Mushrooms ﾿ 5 ﾿

1.6.    Pleurotus ostreatus ﾿ 5

1.7.    Justification of Study ﾿ 5

1.8.     Objectives of the Research ﾿ 6 ﾿

CHAPTER TWO: LITERATURE REVIEW ﾿ 8

CHAPTER THREE: MATERIALS AND METHODS ﾿ 12

3.1.      Source of Spawn ﾿ 12 ﾿

3.2 ﾿ Substrates ﾿ 12

3.3 ﾿ Substrate Preparation and Inoculation ﾿ 12

3.4 ﾿ Preparation of the Cropping Room ﾿ 13

3.5 ﾿ Inducement of the Fruit-Body Formation ﾿ 13

3.6 ﾿ Data Collection ﾿ 14

3.7 ﾿ Statistical Analysis ﾿ 14

3.8 ﾿ Determination of Yield Biological Efficiency ﾿ 14

3.9       Proximate Composition of Fruit-Bodies Ground on Different Substrate ﾿ 15

3.10     Preparation of the Sample for Analysis ﾿ 15

3.11     Moisture Content Determination ﾿ 15

3.12     Ash Content of Fruit-Bodies ﾿ 16

3.13     Dietary Fibre ﾿ 16

3.14     Crude Protein ﾿ 17

3.15      Determination of Fats and Oils ﾿ 17

3.16       Calculation of Carbohydrate Content of the Sample ﾿ 18

CHAPTER FOUR: RESULT PRESENTATION ﾿ 19

4.1: ﾿ Results ﾿ 19

CHAPTER FIVE: DISCUSSION AND CONCLUSION ﾿ 24

5.1: ﾿ Discussion ﾿ 24

5.2 ﾿ Conclusion ﾿ ` ﾿ 26

Reference ﾿ 28

Appendix ﾿ 32