ABSTRACT

The proximate compositions, pH, cellulose and hemicellulose compositions of the fruit bodies ofPleurotus pulmonarius (FR.) Quél cultivated on Oil Palm Bunch Fibre (OPBF) treated with HCl at varying concentration were determined. Data obtained from these were subjected to ANOVA in a CRD and replicated 3 times for the various concentration levels of HCl treatment (0.1- 0.3). There was a significant difference (p<0.05) within the various analysis carried out. The values of the proximate compositions of the fruit-bodies of Pleurotus pulmonarius cultivated on Oil Palm Bunch Fibre treated with HCl at varying concentration varied. The values ranged from 22.84% of protein in control level to 29.75% in the 0.3treated OPBF, with the fat content decreasing from 6.48% at the control level to 4.55% at the 0.3%-treated OPBF. The crude fibre contents of the fruit-bodies increased from 8.53% at the control level to 10.82%at the 0.3% treatment level. The ash contents of the fruit-bodies were highest at the 0.3% treated OPBF (10.85%) and was least at the control level (9.40%). The moisture contents of the fruit-bodies varied with irregular differences amongst them with the 0.2% treated OPBF having the highest moisture value as 5.75% and the least from 0.4%-treated OPBF (4.80%). The carbohydrate contents of the fruit-bodies decreased as the treatment level increased. The control level had the highest carbohydrate value as 43.91% and the least was at the 0.3% treated OPBF (39.24%). Similarly, the pH of the substrate before cultivation ranged from 7.90 - 9.10 which is slightly high for mycelial development and the pH of the fruit-bodies ranged from 6.00 - 7.10. The cellulose and hemicellulose compositions of the fruit-bodies decreased as the treatment level of the OPBF increased. The cellulose content was highest at the control level (8.38%) and least at the 0.3%treated OPBF level (4.70%) likewise the hemicellulose was3.75% at the control level and 2.45% at the 0.3%treated OPBF level.

TABLE OF CONTENT

COVER PAGE i

TITLE PAGE ii

CERTIFICATION iii

DECLARATION iv

DEDICATION v

ACKNOWLEDGEMENT vi

TABLE OF CONTENT vii

LIST OF TABLES ix

ABSTRACT x

CHAPTER 1 1

1.0. INTRODUCTION 1

1.1. CULTIVATION OF THE OYSTER MUSHROOM 2

1.1.1 Overview of Pleurotus pulmonarius (Fr.) Quél (Oyster Mushroom) 3

1.1.2. Taxonomic Classification of Pleurotus Mushroom 4

1.2. Economic Importance of Mushroom 4

1.2.1. Medicinal properties of mushroom 5

1.2.2. Nutritional and Food Values 5

1.3. Objective of the study 6

CHAPTER 2 7

2.0. LITERATURE REVIEW 7

2.1. Proximate Composition of Various Species of Mushroom 8

2.2. Polysaccharide Composition 11

2.3. Substrates pH and its Effect on Mushroom Growth 12

CHAPTER 3 13

3.0. MATERIALS AND MATHODS 13

3.1 CULTIVATION PROCESS 13

3.1.1 Sources of the Stock Spawn and Substrate for Cultivation 13

3.1.2 Preparation of the Substrates for the Inoculation of the Spawn 13

3.1.3. Spawn Running 14

3.1.4. Fruiting and Harvesting 14

2.1.5. Measurement Parameters 14

3.1.6. Biological Efficiency 15

3.2 POLYSACCHARIDE ANALYSIS 15

3.2.1 Determination of Cellulose 15

3.2.2. Determination of Hemicellulose 16

CHAPTER 4 18

4.0 RESULTS 18

CHAPTER 5 21

5.0. DISCUSSION AND CONCLUSION 21

5.1. Discussion 21

5.2. Conclusion 24

REFERENCES 27

APPENDIX 31