Nutritional assessment of mycomeat produced from different agricultural substrates using wild and mutant strains from Pleurotus sajor-caju during solid state fermentation

Abstract

Fermented foods have good nutritional and health benefits, and are produced via solid state fermentation (SSF) technology. This study was carried out to produce a feed variety; mycomeat through the solid state fermentation using various agricultural by products for livestock feeding. Pleurotus sajor caju was cultured on different agricultural substrates at 27±2°C. The mutant strain was produced using random mutagenesis by exposing the wild strain to ultra violet radiation for 30min. The moisture content of the different agricultural by products was maintained at 60mg/g and apportioned into three sets: Treatment 1 contained agricultural substrate by product alone. Treatment: 2, in addition to agricultural by product, contained mutant strain of mushroom exposed to ultra violet radiation for 30min. Treatment: 3, in addition to agricultural by product, contained wild strain of the mushroom. The set-up was incubated in the dark and monitored daily until full ramification was obtained. Strain improvement enhanced dry matter content of mycomeat produced from palm kernel meal (82.81mg/g), the protein content and fat content followed a similar pattern. Strain improvement significantly (P=0.1) reduced the NDF and ADF contents of mycomeat produced from palm kernel meal, while fungal treatment reduced the crude fiber content of mycomeat produced from palm kernel meal. Mycomeat produced by corn bran and palm kernel meal were adjudged the best.