Quantitative Assessment, Mycochemical Constituents And Chitosan Production Of Pleurotus Ostreatus (Jacq.ex Fr) P. Kumm Produced On Different Substrates
ABSTRACT
The study
involved the Quantitative Assessment, Mycochemical Constituent and Chitosan
Production of P. ostreatus produced
from different substrates. The substrates include Andropogon gayanus (A.G), Pennisetum
purpureum (P.P), Dactylis chlorometa
(D.C) and the combinations of the substrates which included A.G + D.C, A.G +
P.P and P.P + D.C. On the morphological yield, the highest fruit-body number
was obtained from A.G (40.25±32.07a) in 1st flush and D.C
(21.67±14.15a) in 2nd flush while the least was obtained from
A.G+P.P (10.25±8.14a and 9.67±4.73a ) from both flushes .
The largest cap diameter was obtained from A.G + P.P (5.45±0.68abcm
and 4.96±0.30a) respectively from both flushes while the least was
from A.G + D.C (3.65±0.16a cm and 3.89±1.58a)
respectively from both flushes. The longest average stipe length in 1st flush
was produced in D.C (2.85±0.37bcm) and 2nd flush was in A.G + P.P
(2.69±0.52a cm) while the lowest in both flushes was produced in A.G
+ D.C (2.03±0.25a cm and 2.09±1.07a cm) respectively. A.G
had the highest biological efficiency (50.2%) while P.P+D.C had the lowest
biological efficiency (18.3%). The proximate compositions, vitamins, minerals,
bioactive compositions of the fruit-bodies of P. ostreatus were analyzed. Moisture contents of the fruit-bodies
ranged from (9.29±0.23% to 8.26±0.12%), ash ranged from (5.52±1.04% to
3.36±0.41%), fibre ranged from (11.31±0.52% to 8.37±1.47%), fat ranged from
(2.87±0.88% to 0.88±0.28%), protein ranged from (17.76±0.06% to 13.07±1.27%)
and carbohydrates ranged from (63.21±0.95% to 56.98±1.42%). For the vitamin
composition, vitamins B1 ranged from (0.033±0.14 to 0.026±0.12
mg/100g), B2 ranged from (0.024±0.48 to 0.016±0.47 mg/100g), B3
ranged from (0.2150.19 to 0.160±0.31 mg/100g), C ranged from (15.39±0.18 to
10.77±1.18 mg/100g) and A ranged from (4.70±0.29 to 3.93±0.24mg/100g). For the
Mineral compositions, calcium ranged from (305.96±0.29 to 203.46±0.24mg/100g),
magnesium ranged from (15.63±0.08 to 12.74±0.12 mg/100g), potassium ranged from
(352.37±0.74 to 220.49±0.22 mg/100g), sodium ranged from (12.63±0.08 to
9.28±0.39 mg/100g) and phosphorus ranged from (233.49±0.17 to 155.23±0.86
mg/100g). For bioactive contents, tannin ranged from (0.26±0.11 to 0.13±0.07%),
saponin ranged from (0.35±0.10 to 0.14±0.08%), flavonoid ranged from (0.18±0.11
to 0.09±0.07%), HCN ranged from (3.93±0.08- 2.32±0.11%) and Phenols ranged from
(0.15±0.08 to 0.05±0.15%). The result of physicochemical properties of chitosan
was investigated, the highest chitosan yield was obtained from A.G (14.77±1.25ag)
while the lowest was from P.P (12.48±2.14fg), the highest degree of
deacetylation was obtained from A.G + D.C (85.78±1.89a%) while the
lowest was from A.G + P.P (84.20±1.43d%), the highest percentage of
acetylation was obtained from substrate with (13.39±2.13a%) while
the lowest was from A.G (10.31±2.33a%), the highest molecular weight
was obtained from A.G + P.P (6482.49±4.71ag/mol) while the least was
from A.G+ D.C (6255.19±3.27d), and the highest viscosity was obtained
from P.P (5.24±2.47aml/g) while the least was from P.P + D.C
(4.13±2.57). These results indicated
that grass substrates are suitable for quantitative growth and yield of oyster
mushroom. The results obtained indicated that the appreciable levels of
mycochemical constituents of mushroom as affected by different substrates and
its combinations are of good quality, it is edible and recommended for
maintenance of good health. The physicochemical properties of chitosan result
showed that chitosan from mushroom is cheaper, simple to obtain, less cost, no
limitations of site and season and posses significant potentials for industrial
and agricultural use.
TABLE
OF CONTENTS
Title
page i
Declaration ii
Certification iii
Dedication iv
Acknowledgement
v
Table
of contents vi
List
of tables viii
List
of Plates ix
List
of figures x
Abstract xi
CHAPTER 1: INTRODUCTION
1.1 Background of the study 1
1.2 Statement of problems 3
1.3 Justification of the study 4
1.4. Aim and objective 6
CHAPTER TWO: LITERATURE REVIEW
2.1 Growing of Mushroom on Substrates 7
2.2 Related Works: 8
2.3 Chitosan Structure 10
2.4 Properties
of Chitosan 11
2.5 Features of
Fungal Chitin and Chitosan Production 13
2.6 Industrial Applications of Chitosan 14
2.6.1 Applications of chitosan in various
industries include 14
2.6.2 Waste
water treatment and biosorption of heavy and toxic metals
from the effluents 14
2.6.3 Chitosan
and its derivatives for food applications 15
2.6.4 Chitosan-Based
emulsions for food quality preservation 15
2.6.5 Chitosan in agriculture and agro allied
industries 15
2.6.6 Chitosan seed
treatments 16
2.6.7 Chitosan as
soil amendment for control of plant diseases 17
2.6.8 Chitosan
from the cell wall of Pleurotus spp 17
CHAPTER 3: MATERIALS AND METHODS
3.1 Description of Study Area 21
3.2 Source of Materials 21
3.3 Preparation of the Substrates for
Cultivation 21
3.4 Inoculation and Incubation 22
3.5 Fruiting and Harvesting 24
3.6 Measurements of Parameters 25
3.6.1 Stipe Lenght (Height) 25
3.6.2 Cap (pileus) Diameter 25
3.6.3 Fresh Weights 25
3.6.4 Dry Weight. 25
3.6.5 Number of Fruit Bodies 25
3.6.6 Biological Efficiency 25
3.7 Mycochemical Components 26
3.8 Determination of Vitamins 26
3.8.1 Determination of Vitamin A (Retinol) 26
3.8.2 Determination
of Vitamin B1 (Thiamin) 26
3.8.3 Determination
of Vitamin B2 (Riboflavin 26
3.8.4 Determination of Vitamin C (Ascorbic Acid) 27
3.8.5 Determination of Vitamin B3 (Niacin) 27
3.9 Determination of Mineral 28
3.10 Proximate Analysis 28
3.10.1 Determination of
crude protein 28
3.10.2 Moisture content 28
3.10.3 Determination of Ash contents 29
3.10.4 Determination of carbohydrate 29
3.10.5 Determination of fats 29
3.10.6 Determination of crude fibre 30
3.11 Determination of Bioactive Compounds 30
3.11.1 Determination of saponins 30
3.11.2 Determination of phenols 31
3.11.3 Determination of flavonoids 31
3.11.4 Determination of tannins 31
3.11.5 Hydrogen cyanide (HCN) determination 32
3.12 Extraction of Chitin and Production of
Chitosan 32
3.13 Determination of Physiochemical Properties of Chitosan Extracted 33
3.13.1 Determination of intrinsic viscosity and molecular
weight (MW) of chitosan 33
3.13.2 Deacetylation 33
3.13.3 Acid hydrolysis,
distillation and titration 34
Statistics 34
CHAPTER
4: RESULT AND DISCUSSION
4.1 Results 35
4.1.1 Morphological characteristics of the
fruit-bodies and the yield of P.
ostreatus
on
different substrates and substrate combinations 35
4.1.2 Myco-chemical components of Pleutorus ostreatus 43
4.1.2.1 Proximate composition of Pleutorus ostreatus 43
4.1.2.2 Vitamin composition 46
4.1.2.3 Mineral composition 49
4.1.2.3 Bioactive composition 52
4.1.2.4 Chitosan yield and its physicochemical
properties 55
4.2 Discussion 57
CHAPTER 5: CONCLUSION AND RECOMMENDATION
5.1 CONCLUSION 65
5.2 RECOMMENDATION 66
REFERENCES 68
APPENDICES 78
LIST OF TABLES
Pages
2.1
Comparison between Fungal Chitosan
Production from Mycelia and
Crustaceans Sources 13
4.1 The
Morphological Characteristics and the Effects of the Substrates and
Substrates
Combination on the Pleutorus ostreatus 35
4.2 Effect
of Different Substrates and Substrate Combination on the Proximate
Composition of Pleutorus ostreatus 43
4.3 Effect of Different Substrates and
Substrate Combination on the Vitamin
Composition (mg/100g) of Pleutorus ostreatus 46
4.4 Effect of Different Substrates and
Substrate Combination (mg/100g) on the
Mineral Composition of Pleutorus ostreatus 49
4.5 Effect of Different Substrates and
Substrate Combination (%) on the Bioactive
Composition of Pleutorus ostreatus 52
4.6 Chitosan Yield and its Physico-chemical
Properties from P. ostreatus
Cultivated from Different
Substrates 55
LIST OF PLATES
Pages
3.1 Substrate Inoculation with the Mushroom
Spawns 23
3.2 Perforated
Buckets Laid Out In Mushroom House before Covering with
Black Polythene 24
4.2 Fruiting of the Mushrooms from Perforated
Buckets 41
4.3 Fruit Bodies (side view) 42
4.4 Fruit
Bodies (bunches harvested) 42
LIST OF FIGURES
Pages
2.1 Chemical Structures of Cellulose, Chitin
and Chitosan 11
4.1 Effects
of Substrates and Substrates Combinations on the Biological
Efficiency
of the P. ostreatus. 39
0.0
MAXIMILIAN, C (2023). Quantitative Assessment, Mycochemical Constituents And Chitosan Production Of Pleurotus Ostreatus (Jacq.ex Fr) P. Kumm Produced On Different Substrates. Repository.mouau.edu.ng: Retrieved Oct 31, 2025, from https://repository.mouau.edu.ng/work/view/quantitative-assessment-mycochemical-constituents-and-chitosan-production-of-pleurotus-ostreatus-jacqex-fr-p-kumm-produced-on-different-substrates-7-2
CHIDIEBERE, MAXIMILIAN. "Quantitative Assessment, Mycochemical Constituents And Chitosan Production Of Pleurotus Ostreatus (Jacq.ex Fr) P. Kumm Produced On Different Substrates" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 27 Jul. 2023, https://repository.mouau.edu.ng/work/view/quantitative-assessment-mycochemical-constituents-and-chitosan-production-of-pleurotus-ostreatus-jacqex-fr-p-kumm-produced-on-different-substrates-7-2. Accessed 31 Oct. 2025.
CHIDIEBERE, MAXIMILIAN. "Quantitative Assessment, Mycochemical Constituents And Chitosan Production Of Pleurotus Ostreatus (Jacq.ex Fr) P. Kumm Produced On Different Substrates". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 27 Jul. 2023. Web. 31 Oct. 2025. < https://repository.mouau.edu.ng/work/view/quantitative-assessment-mycochemical-constituents-and-chitosan-production-of-pleurotus-ostreatus-jacqex-fr-p-kumm-produced-on-different-substrates-7-2 >.
CHIDIEBERE, MAXIMILIAN. "Quantitative Assessment, Mycochemical Constituents And Chitosan Production Of Pleurotus Ostreatus (Jacq.ex Fr) P. Kumm Produced On Different Substrates" Repository.mouau.edu.ng (2023). Accessed 31 Oct. 2025. https://repository.mouau.edu.ng/work/view/quantitative-assessment-mycochemical-constituents-and-chitosan-production-of-pleurotus-ostreatus-jacqex-fr-p-kumm-produced-on-different-substrates-7-2