Biological efficiency and nutritive value of Pleurotus sajor-caju cultivated on different agro-wastes |
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| Affiliation: | 1. Centre for Rural Development and Appropriate Technology, Indian Institute of Technology, Delhi, Hauz Khas, New Delhi-110016, India;2. Biochemical Engineering Research Centre, Indian Institute of Technology, Delhi, Hauz Khas, New Delhi-110016, India;1. Laboratoire Génie Civil et Bâtiment (LGCB-LTDS UMR 5513), Ecole Nationale des Travaux Publics de l’Etat (ENTPE), 3 rue Maurice Audin, 69518 Vaulx-en-Velin, France;2. Laboratoire Régional de Strasbourg, Cerema, 11, rue Jean Mentelin, 67035 Strasbourg, France;3. Esitpa, Unité Agri’terr, 3 rue du tronquet, 76134 Mont Saint Aignan Cedex, France;1. Applied Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Landmark University, Omu-Aran, Nigeria;2. Independent Researcher, Formerly at Animal Nutrition, Biotechnology and Food Safety Laboratory, Department of Animal Science, Landmark University, Nigeria;1. UGC Centre of Advanced Study, Department of Botany, University of Burdwan, Burdwan 713104, India;2. Natreon Inc., Salt Lake City, Kolkata 700091, India;3. Elazig Directorate of National Education, Elazig 23100, Turkey;4. Kirikkale University, Faculty of Science and Arts, Department of Biology, 71450 Kirikkale, Turkey |
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| Abstract: | The oyster mushroom, Pleurotus sajor-caju (Fr.) Singer, was cultivated on a number of agro-residues and their mixtures. Biological efficiency, defined as the percentage conversion of substrate into fruit bodies on a dry weight basis, was found to be maximum on paddy straw supplemented with cotton seeds (12·82 g/100 g substrate). Biochemical changes effected in the substrates as a result of mushroom growth, in terms of nitrogen content and degradation of cellulose, hemicellulose and lignin components, were monitored. The proximate compositions of fruit bodies of the mushroom in terms of protein, total carbohydrates, fat, fibre and ash were determined. The crude protein and total carbohydrate contents varied from 26·3% to 36·7% and 41·2% to 47·1%, respectively, on various residues. The variation in the contents of crude fat, crude fibre and ash ranged from 1·7% to 2·0%, 11·7% to 17·0% and 6·1%, respectively, on different residues. The energy value of the fruit bodies was found to be between 275 and 300 kCal/100 g, whereas the energy recovery of the substrate in the fruit bodies was from 5% to 10%. |
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