Abstract
No previous study assessed the combined effect of olive pruning residues (OLPR) and spent coffee grounds (SCG) on P. ostreatus production and nutritional value. The aim of this study was to determine the capacity of P. ostreatus to degrade lignocellulosic nature of combined OLPR and SCG as well as their resultant nutrient composition. A complete randomized design was adopted with five treatments: S1:100%wheat straw (WS) (control), S2:33%WS+33%SCG+33%OLPR,S3:66%WS+17%SCG+17%OLPR,S4:17%WS+66%SCG+17%OLPR, and S5:17%WS+17%SCG+66%OLPR, and ten replicates per treatment. Substrate’s and mushroom’s composition were analyzed on chemical scale, including fatty acids and heavy metals profiles, following international standards. Only S1, S2, and S3 were productive, with comparable biological yield, economical yield, and biological efficiency. Organic matter loss decreased with increasing proportions of OLPR and SCG. Percentage lignin loss was higher in S1 than in S2 and S3 (53.51, 26.25, and 46.15% respectively). Mushrooms of S3 had some enhanced nutritional attributes compared to control: decrease in fat, increase in protein, increase in monounsaturated fatty acids, and lower zinc accumulation. Lead was less accumulated in S2 than S1 mushrooms. Sodium content of mushroom decreased in S2 and S3. The latter substrates yielded mushrooms with lower polyunsaturated fatty acids (PUFA) and higher saturated fatty acids (SFA) contents. All mushrooms had a valuable PUFA/SFA. This study suggests using OLPR and SCG in low proportions as nutritional supplements to the commercial wheat straw.
Highlights
Pleurotus mushrooms can make an appreciable contribution to sustainable functional food design because of their special nutritional attributes [1]
The timing of spawn run initiation was similar in all substrates (Table 2), and in S4 and S5, the stage of 50% mycelia colonization occurred earlier by 1.3 and 2.0 days than control, it seems that the subsequent fungal growth was counteracted by the low C/N ratio of both substrates
Linoleic acid was the most abundant fatty acids in mushrooms produced by all tested substrates, and it was superior in mushrooms obtained in S1
Summary
Pleurotus mushrooms can make an appreciable contribution to sustainable functional food design because of their special nutritional attributes [1]. 1871 ranking second on the mushroom world production map [2] is especially appreciated due to its elevated protein content, high levels of thiamine, riboflavin, niacin, vitamin D, a valuable essential amino acid scoring pattern, high levels of essential minerals, like calcium, phosphorus, iron, zinc, and selenium, low sodium and fat contents, and a dominance of unsaturated fatty acids over saturated ones [1, 3,4,5,6]. P. ostreatus is a low-calorific mushroom with important medicinal properties [7, 8]
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