ISSN: 2375-3935
American Journal of Food Science and Nutrition  
Manuscript Information
 
 
Effects of Different Mixing Ratios of Substrates Composed from Wheat Straw, Waste Paper and Cotton Seed Waste on Some Nutritional Contents of Oyster Mushroom (Pleurotus ostreatus)
American Journal of Food Science and Nutrition
Vol.7 , No. 1, Publication Date: Aug. 5, 2020, Page: 1-7
2679 Views Since August 5, 2020, 711 Downloads Since Aug. 5, 2020
 
 
Authors
 
[1]    

Abera Getachew, Department of Horticulture, Wollega University, Nekemt, Ethiopia.

[2]    

Asefa Keneni, Department of Biology, Ambo University, Ambo, Ethiopia.

[3]    

Mosisa Chewaka, Department of Horticulture, Ambo University, Ambo, Ethiopia.

 
Abstract
 

Oyster mushroom is the widely cultivated mushrooms in the world, due to its functional foods is serving as nutritionally balanced and medicinally use full in today’s communities where a number of old age related and degenerative diseases are recurrent. The aim of this paper is to evaluate some nutritional contents of oyster mushroom which was grown on different mixing levels of wheat straws with cotton seed wastes and wheat straw, waste paper and cotton seed waste. The quality data’s such as moisture, protein, ash, fate, fiber and carbohydrate contents were determined. The means of moisture, ash, fiber, protein, and carbohydrate contents of oyster mushrooms produced under different mixing levels of wheat straws and cotton seed wastes were significant within the treatments whereas, the lipid content was non-significant. The highest moisture (85%) content was from T4, for ash content (8.98%) form T10, for crude fiber (14.64%) content from T10, for protein content (35.44 and 35.64%) from T1 and T9 respectively, for carbohydrate content (48.65 and 48.82%) from T1 and T2 respectively. For wheat straws, waste paper and cotton seed waste, the means of ash, crude fiber, lipid and carbohydrate contents were significantly within the treatments; while, the means of protein contents had highly significant differences within the treatments. Form these substrates, the highest ash content 9.17% from T5, for crude fiber content 9.59% from T5, for protein content (30.68 and 30.24%) from T3 and T4 treatments respectively while, for lipid content (3.03%) from T5 and for carbohydrate content (57.18%) from T1.


Keywords
 

Cotton Seed Waste, Nutrient Content, Oyster Mushroom, Waste Paper, Wheat Straw


Reference
 
[01]    

Valentáo P, Lopes G, Valente M, Barbosa P, Andrade PB, (2005). Quantization of Nine Organic Acids in Wild Mushrooms. Journal of Agric. Food Chemistry. 53. pp 3626-3630.

[02]    

Fekadu, A. (2015). Cultivation of shiitake mushroom (Lentinusedodes) on coffee husk at Dilla University, Ethiopia. Journal of Food and Nutrition Sciences, 3 (2), 64-70.

[03]    

Bhupinder, K. and Ibitwar, B. B. (2007). Mushroom cultivation and processing. Punjab Agricultural, University Ludiana, India.

[04]    

Kakon, A. J., Choudhury, M. D. B. K., and Shusmita, S. (2012). Mushroom is an ideal food supplement. Journal of Dhaka National Medical College and Hospital, 18, 58-62.

[05]    

Reis, F. S., Barros, L., Martins, A., Ferreira, I. C. (2012). Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: an inter-species comparative study. Food and Chemical Toxicology, 50 (2), 191-197.

[06]    

Atri, N. S. Sharma, S. K., Joshi, R. and Gulati, A. (2012). Nutritional and neutraceutical composition of highly improtant wild culinary-medicinal species of genus Pleurotus (higher Basidiomycetes) from northwest India International journal of medicinal mushrooms, 15 (1).

[07]    

Maftoun, P., Johari, H., Soltani, M., Malik, R., Othman, N. Z., and El Enshasy, H. A. (2015). The edible mushroom Pleurotus spp. I Biodiversity and nutritional values. International Journal of Biotechnology for Wellness Industries, 4 (2), 67-83.

[08]    

Khan Md. A., and Tan A., M. (2012). Nutritional and medicinal importance of Pleurotus mushrooms: an overview. Food Reviews International, 28 (3), 313–329.

[09]    

Atri, N. S. Sharma, S. K., Joshi, R., Gulati, A., and Gulati, A. (2013). Nutritional and neutraceutical composition of five wild culinary-medicinal species of genus Pleurotus (higher Basidiomycetes) from northwest India International journal of medicinal mushrooms, 15 (1).

[10]    

Manzi, P., Marconi, S., Aguzzi, A. and Pizzoferrato, L. (2004). Commercial mushroom: nutritional quality and effect of cooking. Food chemistry, 84 (2). 201-206.

[11]    

Manzi, P., Aguzzi, A., and Pizzoferrato, L. (2001). Nutritional value of mushrooms widely consumed in Italy. Food chemistry, 73 (3), 321-325.

[12]    

Khan M. A., Amin S. M. R., Uddin M. N., Tania M., Alam N. (2008). Comparative study of the nutritional composition of oyster mushrooms cultivated in Bangladesh. Bangladesh J Mushroom 2: 9-14.

[13]    

Fogel, R. and Rogers, P. (1997) Mushrooms: launching pads for spores. Fun Facts about Fungi Accessed on 31/03/2015 from http://herbarium.usu.edu/fungi/funfacts/mushroom.htm.

[14]    

D'Agostini, E. C., Mantovani, T. R. D. A., Valle, J. S. D., Paccola-Meirelles, L. D., Colauto, N. B., and Linde, G. A. (2011). Low carbon/nitrogen ratio increases laccase production from basidiomycetes in solid substrate cultivation. Scienti. Agricola, 68 (3), 295-300.

[15]    

CSA, E. (2016). Area and Production of Major Crops Agricultural Sample Survey, 10-35.

[16]    

Shruti P., Nivedita S. and Dharmesh G. (2017). A Study on Cultivation and Yield Performance of Oyster Mushroom (Pleurotusostreatus) on Wheat Straw Mixed with Horticultural Waste (Apple Pomace) in Different Ratio and their Nutritional Evaluation. Int. J. Curr. Microbiol. App. Sci, 6 (8), 2940-2953.

[17]    

Asefa, K. and Geda K. (2014b). Cultivations of Oyster Mushroom (Pleurotusostreatus) on Substratum Composed of Waste Papers and Cotton Seed Wastes Advanced J. of Agri. Research 2 (008): 114122.

[18]    

Dawit A. (1998). Mushroom cultivation: A practical approach. Berhanena Selam Printing Press, Addis Ababa. pp. 16-21.

[19]    

Dawit A., 2008. Mushroom cultivation in Ethiopia: status and opportunities. Paper presented at Addis Ababa University, 15 May 2008, science Faculty, Addis Ababa.

[20]    

Asefa K. and Geda K. (2014a). Cultivation of oyster mushroom (pleurotusostreatus) on waste paper with supplemented of wheat bran. Global Journal of Research on Medicinal Plants and Indigenous Medicine 3 (10), 370.

[21]    

Chang, S. T., Buswell, J. A. and Chiu, S. W. (1993). Mushroom biology and mushroom products. In International Conference on Mushroom Biology and Mushroom Products 1993: Chinese University of Hong Kong). Chinese University Press.

[22]    

Raghuramulu. N, Madhavan. N. K and Kalyanasundaram, S. (2003). A Manual of Laboratory Techniques, 56-58.

[23]    

AOAC (1995) Official methods of analysis (16thedn) In: Arlington VA, USA: Association of Official Analytical Chemists.

[24]    

James CS., 1995. Analytical Chemistry of Foods 1stedn Chapman and Hall, New York Cultivation of Edible and Medicinal Fungi, Penn State University, Pennsylvania.

[25]    

Sales-Campos, C., Araujo, L. M., Minhoni, M. T., and Andrade, M. C. (2013). Centesimal composition and physical-chemistry analysis of the edible mushroom Lentinusstrigosus occurring in the Brazilian Amazon. Anais da Academia Brasileira de Ciencias, 85 (4), 1537-1544.

[26]    

AOAC, 1990. Official Methods of Analysis of Association of the Official Analytical Chemists. In: Helrich K. ed. Published by the Association of Official Analytical Chemists Inc. Wilson Boulevard Arlington, Virginia 22201 USA; Fifteenth Edition, pp. 1213.

[27]    

Gomez, K. A., 1984. Statistical procedures for Agricultural, Research. June Willy and Sons. Inc, New York.

[28]    

Obodai, M. (1992). Comparative studies on the utilization of agricultural waste by some mushrooms (Pleurotus and Volvariella species). M. Phil., The University of Ghana, Legon.

[29]    

Zinabu H. M., Ameha K. and V. V. Preetha (2015). Cultivation of selected pleurotusspecies using sugarcane bagasse, waste paper and leaves of prosopisjuliflora (sw.) dc. International Journal of Advanced Research (2015), Volume 3, Issue 2, 522-531.

[30]    

Mckeller G. and Khorma Z. (2006). Edible mushrooms as a source of valuable nutritive constituents Acta Science Poland, Technologic Aliment aria, and 5 (1): 5-20.

[31]    

Anthony, M. M. (2007). Proximate and nutrient composition of three types of indigenous edible wild mushrooms grown in Tanzania and their utilization prospects, African Journal of Food, Agriculture, Nutrition and Development 7 (6).

[32]    

Bano Z. and Rajarathnam S. (1982). Pleurotus mushroom as a nutritious food. Tropical mushrooms–Biological Nature and cultivation methods, (Chang ST, Quimio, TH, eds) The Chinese University press, Hongkong, 363-382.

[33]    

Bernas, E., Jaworska, G., and Lisiewska, Z. (2006). Edible mushrooms as a source of valuable nutritive constituents. Acta Scientiarum Polonorum Technologia Alimentaria, 5 (1), 5-20.





 
  Join Us
 
  Join as Reviewer
 
  Join Editorial Board
 
share:
 
 
Submission
 
 
Membership