ABSTRACT

This work involved the investigation of the effect of different substrates (Andropogongayanus, Pennisetumpurpureum andPanicum maximum) on the yield, proximate composition and mineral composition of Pleurotusostreatusvarflorida. The highest gross yield fruit-bodies was obtained from the substrate Andropogongayanus(1059.84%), followed byPanicum maximum (568.4%), while the least was found in Pennisetumpurpureum (202%). Similarly the fruit-bodies of substrates Andropogongayanus weighed more than those from other substrates for both fresh and dry weight. Based on the proximate composition, carbohydrate was found to be highest (72.03±1.52) in mushrooms harvested from P. purpureum, followed by P. maximum (71.39±0.83) while fruit bodies harvested from A. gayanus gave the lowest (70.69±1.72). Ether extract in all the fruit bodies was the lowest among all the parameters studied at (0.38±0.03) in P. purpureum(0.30±0.02) in A. gayanusand (0.20±0.02) in P. maximum. Based on the mineral composition, Result showed that all the fruit-bodies obtained from A. gayanus substrate contained appreciable amount of Calcium (1.60±0.20), Potassium (2.35±0.05), Magnesium (31.26±0.035) and Sodium (2.20±0.20). Similarly, fruit bodies obtained from P. maximum had the highest (75.74±0.035) concentration of Phosphorus while there was no significant difference in the amount of sulphur contained in fruit-bodies harvested in all the substrates at p≤0.05. However, the lowest (0.70±0.10) Calcium composition was recorded in mushrooms harvested from P. purpureum. Likewise P. maximum gave the lowest Sodium (1.70±0.10) and free Nitrogen (1.90±0.10) contents. The result of the investigations was discussed in line with the best substrates for the maximum production of Pleurotusostreatus fruit-bodies with better qualities. The investigation concluded that growing Pleurotusostreatus on A. gayanus straw produced the highest fruit-bodies among other substrates which will aid in the wide production of mushroom for market values. Generally, Pleurotusostreatus contain valuable nutritional properties. 

TABLE OF CONTENT

Title page i

Declaration ii

Certification iii

Dedication iv

Acknowledgement v

Table of content vi

List of Tables ix

Abstract x

CHAPTER ONE

1.0 Introduction 1

1.1 Taxonomic classification P. ostreatus(Oyster mushroom) 3

1.2 Cultivation of Mushrom 3

1.3 Edible Mushroom 4

1.4 Economics importance of Mushroom 5

1.6 Justification of Study 6

1.7 Aims and objectives 8

CHAPTER TWO

2.0 Literature review 9

2.1 Mushroom Cultivation 9

2.2 Nutritional Compositions of Cultivated Mushrooms 14

CHAPTER THREE

3.0 Materials and Methods 16

3.1 Sources of starter culture (spawn) 16

3.2 Location of study 16

3.3 Experimental design 16

3.4 Spawn Multiplication 17

3.5 Substrate preparation 17

3.6 Preparation of cropping room 18

3.7 Inoculation of substrates 18

3.8 Determination of yield and biological efficiency 19

3.9 Sample Preparation 19

3.10 Proximate Analysis 19

3.10.1 Determination of crude protein 19

3.10.2 Determination of moisture content 20

3.10.3 Determination of the ash content of fruit bodies 20

3.10.4 Determination of crude (dietary fibre) 20

3.10.5 Determination of the carbohydrate content of the sample 21

3.10.6 Determination of dry matter (DM) 22

3.10.7 Determination of fats and oils 22

3.12 Determination of mineral content of the dry samples of the Mushroom 18

3.13 Statistical Analysis 19

CHAPTER FOUR

4.0 Results and Discussion 28

4.1 Results 28

4.2 Discussions 31

CHAPTER FIVE

5.0 Conclusion and Recommendations 35

5.1 Conclusion 35

5.2 Recommendations 35

REFERENCES 37

APPENDIX 44