Cultivation and Determination of Protein, Elements and Vitamin Content of Oyster Mushroom

Abstract

Mushrooms are edible substances that are highly appreciated and have nutritional potential, this study focuses on the possibility of using local lignocellulosic wastes as growing medium (sugarcane bagasse) for mushroom cultivation as substrates. The incubation period was 42 days. Chemical compositions of fruit bodies were estimated such as Protein, elemental analysis and vitamin content using the standard method. Protein content was 28.45±1.15 mg/g, the elemental content (1.56±1.14 µm/g) for calcium Ca2 (5.04±3.58 µm/g) potassium “K” and (0.55±0.53 µm/g) phosphorus “P”. Mushroom appears to have a high content of potassium than the other element. The cultivated mushroom was found to have vitamin content of (92.60 ± 0.1µm/g and 52.50± 0.06µm/g) for A and E; whereas (11.56 ± 0.8µm/g and 5.85 ± 0.05µm/g) for B1 and B6 respectively. The study provided an insight on chemical composition and its cultivation using sugarcane bagasse as a substrate for the cultivation of oyster mushrooms and further consumption of oyster mushrooms is recommended for optimum protein and vitamin intake.