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