Myco- Chemical And Vitamin Composition Of Pleurotus Ostreatus (Fries) Fruit-Bodies Cultivated On Three Different Substrates

ABSTRACT

Myco- chemical and vitamin composition of pleurotus ostreatus (fries) fruit-bodies cultivated on three different substrates were investigated and compared. The fruit bodies produced from all the substrate alkaloid, phenols, Favonoid saponoid and tannins in varying quantities. The highest percentage Tannins content of the fruit bodies on dry weight basis (0.72%) was obtained from fruit bodies produced from Andropogin Starw (AS) while the least (0 .07) was obtained from groundnut shell. Alkaloids in fruit bodies from Andropogon straw (AS) (0.02%) was higher while that in fruit bodies from PM (0.03), while the east was in panicium maximum (0.01) on  different substrate. The result of the analysis shows that P. Ostratus fruit bodies contain minerals (potassium, sodium, magnesium, phosphorous and calcium) and the bioactive compounds (alkaloids, phenol, tannin, saponin) in varying quantities. Andropogon gaya produced fruit-bodies with higher potassium, than those from Panicum maximum and this mineral occurred more in the matured fruit-bodies. Similarly, the result also shows that substrate type influence bioactive nutrient, vitamin and morphological characteristics of P. Ostratus. However, though any of the substrates could be used to grow the mushroom, for more vitamin c, the A. gayanus straw are preferred.

TABLE OF CONTENT 

Title page ﾿ i

Declaration ﾿ ii

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

List of Tables ﾿ vi

Table of content ﾿ vii

Abstract ﾿ ix

CHAPTER ONE

INTRODUCTION

1.1 ﾿ Background of the Study ﾿ 1

1.2 ﾿ Economic Importance ﾿ 1

1. 2.1 ﾿ Medicinal Importance ﾿ 2

1.2.2 ﾿ Mushroom as a Sources of Food ﾿ 2

1.3 ﾿ World Production of Mushroom ﾿ 4

1.4 ﾿ Overview of Pleurotus Mushroom ﾿ 5

1.4.1 ﾿ Overview of PleurotusOstratus ﾿ 6

1.5 ﾿ Justification ﾿ 7

1.6 ﾿ Objectives of the Study ﾿ 8

CHAPTER TWO

LITERATURE REVIEW ﾿ 9

2.1  Mushroom Cultivation ﾿ 9

CHAPTER THREE

MATERIALS AND METHODS ﾿ 11

3.1 Source of Starter Culture (Spawn) ﾿ 11

3.2 Location of Study ﾿ 11

3.3 ﾿ Spawn Multiplication ﾿ 11

3.4 ﾿ Substrate Preparation ﾿ 12

3.5 ﾿ Inoculation of Substrates ﾿ 12

3.6 ﾿ Determination of Yield and Biological Efficiency ﾿ 12

3.7 ﾿ Sample Preparation ﾿ 13

3.8 ﾿ Determination of Vitamins Content of the Dry Samples ﾿ 13

3.8.1 ﾿ Determination of vitamin B1 (Thiamin) ﾿ 13

3.8.2   Determination of vitamin B2 (riboflavin) ﾿ 13

3.8.3 ﾿ Determination of vitamin B3 (niacin) ﾿ 14

3.8.4 ﾿ Determination of vitamin C (Ascorbic acid) ﾿ 14

3.9 ﾿ Determination of the amount of the Bioactive Compounds in the 

Mushroom fruit Bodies ﾿ 15

3.9.1 ﾿ Determination of alkaloids ﾿ 15

3.9.2  ﾿ Determination of flavonoids ﾿ 15

3.9.3 ﾿ Determination of phenols content ﾿ 16

3.9.4 ﾿ Determination of Saponins ﾿ 17

3.9.5   Determination of tannins ﾿ 17

CHAPTER FOUR

RESULTS AND DISCUSSION ﾿ 18

4.1 ﾿ Results ﾿ 18

4.2. ﾿ Discussion ﾿ 23

CHAPTER FIVE

CONCLUSION AND RECOMMENDATIONS ﾿ 25

5.1 ﾿ Conclusion ﾿ 25

5.2. ﾿ Recommendations ﾿ 26  

      ﾿ References ﾿

    ﾿ Appendix ﾿