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