Oyster Mushroom Pleurotus Ostreatus Research Articles

Substrate evaluation for the growth of Pleurotus ostreatus mushroom

The type of substrate is a critical factor influencing the growth and yield of oyster mushroom (Pleurotus ostreatus). Seven substrates, namely wheat straw, paddy straw, maize straw, jowar straw, soybean straw, green gram straw, and black gram straw, were evaluated for their effect on oyster mushroom productivity. Among these, the highest yield was observed on soybean straw (815.66 g/kg straw) with a biological efficiency (B. E.) of 81.56 %, followed by yield on wheat straw (721.33 g/kg straw) with 72.13 % B. E. The lowest yield was recorded on maize straw (605.66 g/kg straw) with a B. E. of 60.56 %.

The Economics of Production and Marketing of Oyster Mushroom (Pleurotus ostreatus) in Bukidnon, Philippines

Bukidnon, a province in Region X, is known for its high percentage of oyster mushrooms, accounting for 85.15 percent of total produce. This research aimed to determine production and marketing practices, yield per fruiting bag, marketing channels, and costs. We observed three marketing channels, and the average yield per bag was 0.18 grams per day. Variables affecting productivity included extension visits, educational attainment, culture house temperature, and substrate types. However, producers faced issues like spawn unavailability, poor development, and spoilage. The lack of government equipment support and lower prices led to many farmers stopping production, especially during the pandemic.

Duration of Light Exposure Using White Light-Emitting Diode (LED) on the Performance of White Oyster Mushroom (Pleurotus ostreatus L.)

Background: In the dynamic world of mushroom cultivation, optimizing growth conditions is paramount for maximizing yield and quality. This research sought to evaluate the influence of varying hours of exposure to white light through light-emitting diodes (LED) on growth and yield performance of white oyster mushroom (Pleurotus ostreatus L.). Its aim was to determine the most effective light exposure duration for enhancing mushroom growth and yield. Research Design: Using a completely randomized design (CRD), the study used four treatments: 8 hours of lighting (T1), 12 hours of lighting (T2), 16 hours of lighting (T3), and a control group that received natural light (T4). The study was conducted in Palayamanan (8° 27’ 5.3118" N and 126° 9’ 59.7739" E) area at North Eastern Mindanao State University’s -Tagbina Campus from July 2023 to November 2023. Results: Results from the study provided interesting insights into the indirect nature of the relationship between light exposure and mushroom development. The findings of the study indicate that the duration of light exposure significantly affects the growth and yield of white oyster mushrooms. Both mycelium growth (29.80 days) and fruiting body formation (7.83 days), as well as harvesting time (10.87 days), were improved by 12 hours of lighting, while the control group consistently showed poor performance. Conclusion: Based from the analysis, it is evident that 12 hours of lighting consistently performed very well, with the exception of a minor under-performance in the case of yield per harvest, suggesting that 12 hours might be the ideal duration. Hence, 16 hours of lighting also demonstrated some advantages in certain variables, indicating potential for further study.

Effects of spent substrate of oyster mushroom (Pleurotus ostreatus) on ruminal fermentation, microbial community and growth performance in Hu sheep.

The study aimed to evaluate the effects of Pleurotus Spent Mushroom Substrate (P.SMS) on the rumen microbiota, encompassing bacteria and fungi, as well as their interactions in Hu sheep. A total of forty-five 3-month-old Hu sheep were randomly assigned to five groups. Each group was fed diets in which whole-plant corn silage (WPCS) was substituted with P.SMS at varying levels: 0% (CON), 5% (PSMS5), 10% (PSMS10), 15% (PSMS15), or 20% (PSMS20). The results indicated that higher proportions of P.SMS during the experimental period might have a detrimental effect on feed utilization efficiency, kidney function, and blood oxygen-carrying capacity. Notably, moderate levels of P.SMS, specifically below 15%, were associated with improvements in rumen NH3-N levels and absorption capacity. The results indicated that (1) PSMS20 exhibited a significantly higher feed-to-gain ratio compared to CON (P < 0.05); (2) PSMS15 showed a significantly higher NH3-N content than CON, PSMS5, and PSMS20. Additionally, PSMS10 and PSMS20 had elevated concentrations of NH3-N compared to CON and PSMS5 (P < 0.05); (3) The length and width of rumen papillae were significantly greater in PSMS20 compared to CON and PSMS5 (P < 0.05); (4) Creatinine levels were significantly higher in PSMS20 than in CON, PSMS5, and PSMS10 (P < 0.05); (5) By the conclusion of the experiment, hemoglobin concentration in PSMS20 showed a significant increase compared to CON (P < 0.05). Furthermore, the addition of P.SMS influenced microorganisms at both the phylum and genus levels: (1) At the phylum level, the prevalence of Patescibacteria was significantly lower in PSMS20 compared to the other groups; (2) PSMS15 exhibited significantly higher relative abundances of Basidiomycota compared to CON and PSMS10, while PSMS20 also demonstrated significantly higher relative abundances compared to CON (P < 0.05); (3) At the genus level, the prevalence of Candidatus_Saccharimonas in PSMS20 was significantly lower than in PSMS5, PSMS10, and PSMS15. Conversely, the prevalence of Phanerochaete in PSMS15 was notably higher than in CON and PSMS10, and it was also significantly elevated in PSMS20 compared to CON (P < 0.05); (4) Correlation analysis indicated no significant correlation between changes in the structure of bacterial and fungal communities. Considering these findings, a high percentage of P.SMS negatively impacted feed utilization efficiency, blood oxygen carrying capacity, and kidney function, while a moderate percentage of P.SMS promotes rumen absorption capacity, indicating that feeding 10% P.SMS is optimal.

Intelligent System Design for Oyster Mushroom Cultivation Using Mamdani Fuzzy Inference with Internet of Things (IoT)

Oyster mushroom (Pleurotus ostreatus) has great potential in agricultural development with increasing global market demand. This research develops an intelligent cultivation system based on Mamdani fuzzy and IoT to control air temperature, air humidity, and soil moisture automatically and in real-time, using DHT22 sensor, resistive soil moisture sensor, and ESP32 as microcontroller. The test results show a high level of accuracy, with an average sensor error of 1% for air temperature, 3.8% for air humidity, and 9.3% for soil moisture. The validation of watering, humidification, and fan prediction times compared to MATLAB calculations is excellent, with MAPE values of 1.52%, 1.43%, and 1.43%, respectively. This system offers a more accurate and responsive automated solution compared to conventional cultivation management. Further testing on actual oyster mushroom farms is required to determine whether the system can adapt to varying environmental conditions. The system relies heavily on a stable internet connection to optimally perform the real-time Mamdani fuzzy calculation function.

SOSIALISASI PENGOLAHAN JAMUR TIRAM MENJADI NUGGET SEBAGAI UPAYA PENINGKATAN EKONOMI MASYARAKAT DESA TAMANSARI WONOREJO PASURUAN

White oyster mushroom (Pleurotus ostreatus) is a type of fungus that often grows on agricultural waste in the form of wood or its derivatives. Fungi obtain food from places where they grow and can survive on plant remains around other organisms. Oyster mushrooms are a food commodity that is in great demand among the public, so by cultivating mushrooms it is hoped that they will be able to be involved further, it is hoped that creativity and innovation will emerge and be able to provide added value to society. Oyster mushrooms are only produced and sold fresh without any diversification process. In this KKN activity there will be training on oyster mushrooms to increase family income. As a result of this training, PKK women from Tamansari Wonorejo Village were able to provide understanding and skills to activity participants. PKK women in Tamansari Wonorejo Village have knowledge and skills regarding the food potential around them as an effort to increase family income.

The influence of dietary supplementation with oyster mushroom waste on laying hens’ performance, egg quality and immune parameters

The objective of the present study was to evaluate the effects of dietary supplementation with oyster mushroom (Pleurotus ostreatus) waste (OMW) on performance, egg quality, fatty acid (FA) profile and oxidative stability, serum and yolk cholesterol and immune parameters of laying hens. Two hundred fifty-six laying hens were allocated into 4 treatment groups, with eight replicate cages, and were fed for 28 d either a control diet, or diets supplemented with OMW at 1, 2 or 4 g per 100 g feed (P1, P2 and P4 experimental groups, respectively). No significant effects were detected on the performance and egg quality (P > 0.05) except from a modest decrease in the intensity of orange yolk color from hens fed with OMW, as indicated by the reduced DSM YolkFan score and color parameter a* (redness) (P < 0.05), and the tendency for increased color parameter L* (lightness) (P < 0.1). Serum total cholesterol and high-density lipoprotein content were decreased in OMW experimental groups compared with the control group (P, P-linear < 0.05) whereas yolk cholesterol content was unaffected (P > 0.05). The ratio of heterophils to lymphocytes were not influenced by dietary treatment (P > 0.05), whereas T helper lymphocyte (Th) percentage was increased in OMW supplemented groups in comparison with control (P < 0.05, P-quadratic < 0.05). The yolk FA profile was beneficially affected, as shown by the linear increase in polyunsaturated FA and a linear decrease in saturated FA in OMW supplemented groups of hens (P-linear < 0.05), with most notable effects observed in the P4 group. Furthermore, oxidative stability, that was expressed as malondialdehyde content, of both fresh and stored egg yolks for up to 90 d, was significantly improved in OMW supplemented groups (P < 0.05). The beneficial effects of OMW on yolk oxidative stability and FA profile, without adverse effects on performance or egg quality, shows that this byproduct may be successfully employed in laying hens' diets, in a circular economy scheme, with benefits not only for the consumers and farmers but for the environment as well.

Valuation of the growth response of oyster (Pleurotus ostreatus) mushroom on partially composted sesame stalk with different blends of wheat straw

Aside from being a significant source of highly nutritious and medicinally valuable mushrooms, mushroom cultivation is an important means of environmental remediation. Oyster mushroom (Pleurotus ostreatus) is a versatile mushroom that can be grown in various environmental conditions and non-composted lignocellulosic wastes. The present study was conducted to assess the growth response of oyster mushroom on sesame stalk. Spawn was prepared from a mycelium culture grown on potato dextrose agar. The spawn was inoculated onto sesame stalk and wheat straw substrates and incubated at room temperature in the dark for 21 days. A Completely Randomized Design (CRD) was used with five treatments, including the control (100% wheat straw), which were triplicated. Data was analyzed using Minitab version 19. Significant (P < 0.05) differences in days taken for mycelial colonization, primordial appearance, maturity and yield was observed between the substrate formulations. 100% SS (100% sesame stalk) was fastest (19.00 days) in mycelial colonization period but statistically parity with 75% SS + 25% WS (75% sesame stalk + 25% wheat straw). 75% SS + 25% WS (75% sesame stalk + 25% wheat straw) was faster (3.33 days) for primordial appearance while 100% SS(100% sesame stalk) was faster (6.67 days) in maturity. The highest yield (1850 g) and biological efficiency (185%) was recorded by 100% SS (100% sesame stalk). Pearson’s correlation showed that cap diameter and stipe length directly correlate yield and biological efficiency and faster substrate colonization leads to quicker maturation. The current study suggests that sesame stalk can be an alternative substrate for cultivation of oyster mushrooms.

Effect of solid and liquid media inoculation of spawn on yield and quality parameters of oyster mushrooms (Pleurotus ostreatus) grown on different substrate in Guyana

Effect of solid and liquid media inoculation of spawn on yield and quality parameters of oyster mushrooms (Pleurotus ostreatus) grown on different substrate in Guyana

Investigating the optimum conditions for azo dye (methyl orange and methyl red) decolorization from aqueous solution using oyster mushroom (Pleurotus ostreatus): a mycoremediation approach

Since conventional dye removal techniques require a substantial amount of energy and chemicals, this study evaluated the utilization of Pleurotus ostreatus, a species of fungus, in an environmentally beneficial mycoremediation approach to decolorize two azo dyes, methyl orange (MO) and methyl red (MR), in a liquid medium. Pleurotus ostreatus was utilized under standard circumstances in the solutions containing 0.05% (w/v) MO and 0.05% (w/v) MR, without undergoing any genetic modifications. By analyzing the effects of time (6, 12, and 18 days), temperature (15 °C to 40 °C), pH (4 to 7), and inoculum volume (1 to 25 mL) on the decolorization rate of P. ostreatus, the ideal environment for the decolorization of MO and MR was determined. The highest rate of decolorization was evident at 25 °C temperature, pH 7 within 18 days of incubation, P. ostreatus could decolorize 0.05 g MO up to 97% when added in 10 mL inoculum volume on the other hand 0.05 g MR up to 93% in 15 mL inoculum volume at pH 6. Furthermore, the dye uptake rate after 18 days for MO was 59.25% and MR was 53.97% which indicated that P. ostreatus had a better uptake efficiency for MO than MR. Based on its ability to decolorize both MO and MR under suitable circumstances, the study concludes that P. ostreatus offers an appreciable mycoremediation approach for removing dye pigments from industrial wastewater.

Yield of oyster mushroom (Pleurotus ostreatus) using different growth promoters

Yield of oyster mushroom (Pleurotus ostreatus) using different growth promoters

Effects of oyster mushroom (Pleurotus ostreatus) stem residue supplementation on growth performance, meat quality and health status of broilers

Oyster mushroom stem residue, a by-product with medicinal and nutritive values, might be a prospective feed supplement in poultry nutrition. The study focused on evaluating the impact of oyster mushroom (Pleurotus ostreatus) stem residue (OMSR) powder supplementation on growth performance, carcass traits, meat quality, blood characteristics, and the cecal bacterial count in Arbor Acres broilers raised 35 d. A total of 144 day-old chicks, with an average weight of 40.27± 2.45 g, were divided into 3 groups: control (received a standard basal diet), antibiotic (basal diet + 75 mg/kg chlortetracycline), and OMSR (fed a basal diet with 300 mg/kg OMSR), where each group comprises 8 replications of 6 chicks. Supplementation of 300 mg/kg of OMSR powder in the broiler diet significantly (P < 0.05) enhanced the average daily gain (ADG) and final body weight as opposed to the control and antibiotic treatments, though the average daily feed intake was not influenced by OMSR supplementation during the whole experimental period. However, in comparison to the control and antibiotic groups, OMSR significantly reduced the postmortem breast meat drip loss percentage (P < 0.05) at 24 hours and on the seventh d. Furthermore, the OMSR group reported significantly elevated levels of Hb and RBC counts (P < 0.05), and decreased levels of serum triglyceride (TG) and total cholesterol (TC) concentrations (P < 0.05) on d 35 in comparison to broilers in the control and antibiotic groups. Additionally, the OMSR group exhibited an improved Heterophil/Lymphocytes (H/L) ratio (P < 0.05) relative to the broilers of the control and antibiotic groups. In contrast, the inclusion of OMSR in the broiler diet did not significantly (P > 0.05) influence other serum biochemical and hematological values tested. Broilers in OMSR group had reduced number (P < 0.05) of E. coli and Salmonella spp., but higher presence of Lactobacillus spp. (P < 0.05) in contrast to the control broilers. To summarize, the study's findings revealed that 300 mg of OMSR powder supplementation per kg of basal diet could be act as a natural growth promoter, and confer favorable effects on health and meat quality of broilers.

Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms.

The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are viewed as advantageous substitutes for meat, offering a viable solution. This study aimed to investigate the effects of partially replacing (25% and 50%) pork meat in sausage samples with fermented oyster mushrooms (Pleurotus ostreatus), which were subjected to various pretreatments. Six different pretreatments were applied to fresh oyster mushrooms as follows: blanching in water, steaming, oven-cooking, microwave treatment, high hydrostatic pressure treatment, and ultraviolet light treatment. The effects of mushroom replacement on the moisture, pH, lipid oxidation, color, and textural properties of sausages during the 4-week refrigerated storage period were evaluated. The results revealed that replacing pork meat with fermented oyster mushrooms resulted in an increase in moisture content and b* values and a decrease in pH, L*, a*, and shear force values, proportional to the mushroom percentage. The lipid oxidation findings suggest that the antioxidant capabilities of fermented oyster mushrooms were influenced by the pretreatment methods applied to the mushrooms, exhibiting varying levels of effectiveness.

Effect of aqueous extraction method on total water-soluble polysaccharides content and phytochemical properties of white oyster mushroom (Pleurotus ostreatus)

Abstract White oyster mushroom (Pleurotus ostreatus) is an important raw material for nutraceuticals because it contains various bioactive substances, including polysaccharides, vitamins, phenolic acids, terpenoids, and sterols. P. ostreatus mushroom polysaccharides possess diverse biological activities (antioxidant, hyperglycemic effects, and immunomodulatory). The extraction process impacts the yield, affecting the biological function of natural active ingredients. In this study, aqueous extraction methods, i.e., ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), and kinetic-assisted hot extraction (KAHE), were applied to investigate the impact of extraction methods on polysaccharides crude extract from the fruiting bodies of P. ostreatus mushroom and their phytochemical properties. Water-soluble polysaccharides content, total polyphenolic content, total terpenoid content, and antioxidant level were analyzed using the spectrophotometric method by phenol-sulfuric acid, Follin-Ciocalteau’s reagent, vanillin-perchloric acid, and 1,2-diphenyl-2-picrylhydrazyl (DPPH) scavenging assay, respectively. After the extraction process, the morphological alterations on the surface of mushroom residues were observed using Scanning Electron Microscopy (SEM). The investigation has shown that aqueous extraction methods significantly affect the yields of polysaccharides crude extract and other phytochemical properties, i.e., total phenolic content, terpenoid content, and the DPPH free radical scavenging activity. The sample from MAE had the highest total water-soluble polysaccharide content (61,73±1,35% w/w DW) and the highest total phenolic content (3,44±0,75 %w/w DW). MAE method has the best potential and efficiency compared to UAE and KAHE for extracting polysaccharides while maintaining their phytochemical properties.

Evaluation of agricultural waste, as a substrate for the artisanal production of the Oyster Mushroom (Pleurotus Ostreatus)

Pleurotus ostreatus is one of the most consumed edible mushrooms worldwide, in Ecuador, there is not much information on the use of agricultural residues that serve as optimal substrates, nor agroclimatic adaptations of the artisanal cultivation of this fungus. The objective of this work was to evaluate different agricultural residues, as a substrate for the artisanal production of the oyster mushroom (Pleurotus ostreatus) in the community of Carmen, Loja, Ecuador. For the development of this work, three treatments with five replicates for each treatment were evaluated, the treatments were evaluated on agricultural residues of: cane bagasse (T1), coffee husk (T2) and rice chaff (T3), the variables that were measured were: earliness, biological efficiency and production rate. The statistical design used was a completely randomized design statistically evaluated by means of an ANOVA with the statistical program R. The results indicated that for the treatment with sugar cane bagasse (T1) the earliness found was between 34 and 44 days, obtaining an average production of 25% and biological efficiency 15%. For the cultivation of the fungus in the coffee husk residues (T2), growth problems were observed; in the treatment with rice chaff (T3) it presented an earliness between 52 and 81 days with an average production rate of 3.2% and an average biological efficiency of 2%. Concluding that cane bagasse is the most recommended agricultural residue for the cultivation of the fungus Pleurotus ostreatus in the community of Carmen, Loja Ecuador.

Cultivation potential of oyster mushroom (Pleurotus ostreatus) using agricultural wastes as substrates

Cultivation potential of oyster mushroom (Pleurotus ostreatus) using agricultural wastes as substrates

Dietary incorporation of brown seaweed spent oyster mushroom substrate alters growth performance, physiological responses and meat quality parameters in Boschveld roosters

Use of brown seaweed (Ecklonia maxima) as a nutraceutical source in indigenous chicken diets is limited by high dietary fibre levels. Inoculating seaweeds with oyster mushroom (Pleurotus ostreatus) spawn (OMS) could enhance the utility of the spent mushroom substrate (SMS). This study investigated the effect of feeding incremental levels of brown seaweed SMS on growth performance, physiological responses, and meat quality parameters in Boschveld roosters. A total of 324, 4-week-old Boschveld roosters were weighed and randomly allotted to 36 pens (9 birds per pen) to produce six replicates per dietary treatment. The diets were formulated as follows: a standard grower diet (CON); and CON containing 150 g/kg of brown seaweed inoculated with OMS at 0 (SMS0), 20 (SMS20), 30 (SMS30), 40 (SMS40) and 50% (SMS50). Birds fed diet CON had the least feed intake (p < 0.05) than all the other SMS treatment levels in weeks 7, 8, 12, 14 and 15. Diet SMS40 promoted higher (p < 0.05) body weight gain (BWG) than CON in weeks 6, 7, 9 and 14. Gain-to-feed ratio linearly increased in weeks 7 [R2 = 0.288; p = 0.010], 11 [R2 = 0.581, p = 0.0001] and 14 [R2 = 0.389, p = 0.004], respectively. Quadratic responses (p < 0.05) were observed for BWG in week 5, white blood cells, heterophils, platelets, lymphocytes, monocytes, and relative spleen and large intestine weights as OMS levels increased. Linear increases were recorded for slaughter [R2 = 0.197, p = 0.017] and breast weights [R2 = 0.197, p = 0.020] as OMS levels increased. Diet SMS0 promoted higher (p < 0.05) relative caeca weights than the CON and SMS treatment groups. Neither quadratic nor linear responses (p > 0.05) were observed for breast meat quality parameters. In conclusion, feeding brown seaweed SMS improved growth performance and slaughter weight, altered some blood parameters and internal organs, without affecting breast meat quality of Boschveld roosters. Based on the quadratic response for BWG, the optimum OMS level was deduced at 20% in a brown seaweed-based Boschveld rooster diet.

Effect of steam cooking and particle size on the nutritional composition, phytochemicals and antioxidant activities of oyster mushroom (Pleurotus ostreatus) powder.

In this study raw and steamed Pleurotus ostreatus were dried and ground and fractionated by sieving into four granulometric classes (< 200µm, 200-250µm, 250-355µm and > 355µm) and unsieved powders. The combined steam cooking and sieving improved the content of total polyphenols (+ 59.45%), flavonoids (+ 76.47%), condensed tannins (+ 68.75%) and trace elements (+ 45.51% Fe, + 63.63% Cu, + 62.42% Mn, + 121.11% Zn, and + 53.52% Se) as well as in-vitro and in-vivo antioxidant activities in the finest fraction < 200µm compared to the raw powder. It was found that the intake at a dose of 250mg/kg body weight of the finest fractions of raw and steamed powders by the stressed rats had more of a hepatoprotective effect marked by a reduction in the level of transaminases ALAT and ASAT. This work opens a new approach for valuing edible mushrooms in the development of new food products with high antioxidant value.

The effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.)

Oyster mushrooms (Pleurotus ostreatus L.) are renowned for their antioxidant, antimicrobial, and prebiotic properties. This study explores the antioxidant characteristics, activity, and β-glucan content in freeze-dried mushroom samples, investigating the influence of sous-vide cooking. Uncooked freeze-dried P. ostreatus and three pre-cooked freeze-dried samples (70, 80, 90 °C through 4 hours) were analysed for Total Polyphenol Content (TPC), Total Flavonoid Content (TFC), Radical Scavenging (DPPH), Ferric Reducing Antioxidant Power (FRAP), and β-glucans content via HPLC and Total Dietary Fiber (TDF) via enzymatic gravimetric method. Results indicate that uncooked mushroom powder exhibited superior antioxidant capabilities compared to cooked samples. The sous-vide cooked (80 °C) mushrooms displayed the highest total phenolic and flavonoid content. Moreover, pre-cooked (70 °C) mushroom powder demonstrated the highest β-glucan content, significantly surpassing the uncooked control sample. Notably, pre-cooked groups (80, 90 °C) demonstrated significantly higher TDF levels compared to uncooked sample. This research offers valuable insights into the potential use of mushrooms as high-antioxidant, antimicrobial, and prebiotic food or feed supplements, with broad implications across various fields.

Performance of Waste Paper as a Substrate for Oyster Mushroom (Pleurotus ostreatus L.) Cultivation

Purpose: Cultivation of Pleurotus spp. (Oyster mushroom) is economically feasible, exploiting its great capacity to degrade cellulose, lignin and hemicelluloses present in organic wastes. Waste paper is a very common pollutant thrown as garbage with no recycling plan in the environment. In view of the growing importance of food security and environmental sanitation this study was conducted to evaluate the performance of waste paper as a substrate for cultivation of Oyster mushroom (Pleurotus ostreatus L.), supplemented with sawdust and wheat bran. Methods: Pure culture of Pleurotus ostreatus was propagated using sterilized wheat grain as substrate for spawn preparation. The collected waste paper along with the saw dust and wheat bran was mixed as per the design [three different substrate mixtures/treatments (T-1, T-2 and T-3) were prepared], composted for a week, filled in polyethene bags and sterilized. Substrate bags were inoculated with Oyster spawn and incubated in a cultivation room with controlled conditions (light, temperature, humidity and ventilation). Data for growth parameters (number of days for primordia growth, number of fruiting bodies per bag, crop yield, biological efficiency and contamination rate) were recoded for each bag of each treatment, compared against the control group (records of evaluated parameters from the mushroom extension unit) and were analyzed statistically using two-factor Analysis of Variance (ANOVA) with replication technique. Results: Treatment-3 (waste paper supplied with saw dust and wheat bran) showed high performance in terms of mean crop yield (150.58 ± 1.2g) and BE (43.1 ± 1.1%); while Treatment-1(waste paper alone without any supplement) scores lower BE (17.3±2.1%). Based on the Analysis of Variance (ANOVA) this study shows that all the growth parameters were found significantly different at p-value (p &lt; 0.01) considering each growth parameter among the treatments. Conclusion: Therefore, waste paper along with required percentage of sawdust and wheat bran can be used as alternative substrate for cultivation of this prized mushroom reducing substrate expenses, adding a new food recipe to nutritional cuisine and reducing waste paper pollution on the environment on the other hand.