The effects of different substrates on the nutritional composition of oyster mushrooms (Pleurotus sajor-caju)

Abstract

Oyster mushroom were cultivated in controlled environment using different agricultural and forest waste. Experiment were conducted using six treatments viz. S1 (Red gram straw) S2 (Wheat Straw) S3 (Fallen leaf of Gum arabic tree + Custard apple+ Teak), S4 (Rice bran) S5, (Soybean straw) and S6, (Fallen leaf of Palash + Teak). The average yield of Mushroom produced on each bed was noted. It is observed that the dry weight of mushroom cultivated on substrate S6 (Fallen leaf of Palash + Teak) was found more followed by mushroom cultivated on treatment S1 (Red gram straw) (76gm) than the rest of the treatments. Biochemical study revealed that moisture percent was found highest in mushroom cultivated on paddy straw (35.83%) whereas lowest moisture percent was noted in mushroom grown on (S6) fallen leaf of Palash and Teak (31.68%). The crude fiber percent was found highest (18.63%) in mushroom grown on treatment S2 (Wheat straw) and was noted low (8.76%) in treatment S1 (Red gram straw) mushrooms. The ash percent was highest in mushroom grown on treatment S6 (10.66%) and lowest in mushroom obtained on treatment S5 (5.38%). The highest protein content was measured in mushroom produced on treatment S4 (12.24 mg/ml) and was found lowest for treatment S2 (10.28 mg/ml) The protein content was varied in mushroom grown on different treatment and was found in the range of (12.20 – 10.35 mg/ml). This study revealed that the oyster mushrooms grown on different straw were differ in nutritional composition although belongs to same genus.