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

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