Growth and Yield Performance of Oyster Mushroom Cultivated in Combined Cassava Peels, Coconut Residue and Coffee Waste Substrates

Abstract

The oyster mushroom (Pleurotus ostreatus) is an edible mushroom that belongs to the class of Basidiomycetes. It has reached sufficient market maturity because of its flavor, shelf-life durability, and protein and fiber content. Besides their nutritional, medicinal, and economic value, they may help the country’s agricultural waste management, bridge environmental issues, and contribute to climate change resolution advancements. A study on different varieties of agricultural substrates derived from waste materials such as cassava peels, coconut residue, and coffee waste was investigated and compared to sawdust, the common substrate for oyster mushrooms. The effects of different substrates on the morphological characteristics of P. ostreatus, percent contamination, and yield parameters were recorded and analyzed using the Analysis of Variance in Completely Randomized Design, and their significant results were compared using Tukey’s HSD. Results showed that different substrate mixtures did not significantly influence the morphological characteristics of P. ostreatus. Moreover, sawdust, the common substrate for oyster mushrooms, showed the lowest percent contamination as compared to other substrate mixtures. Contaminants found in cassava substrates include Trichoderma spp., Aspergillus spp., Fusarium spp., Neurospora spp., and Penicillium spp. 80% of cassava peels combined with 10% coconut residue and 10% coffee waste significantly increased the number of fruiting bodies and produced the heaviest fresh weights of oyster mushrooms. Stipe length and pileus diameter were also significantly influenced by this substrate mixture, which is comparable to the common substrate. However, further research on the varying proportions of these substrate mixtures on the performance of oyster mushrooms is recommended.