Effects Of Different Organic Wastes On The Growth, Yield, Market Quality And Protein Content Of Lentinus Squarrosulus (Mont.) Singer, An Edible Nigerian Mushroom

Description

Download Effects Of Different Organic Wastes On The Growth, Yield, Market Quality And Protein Content Of Lentinus Squarrosulus (Mont.) Singer, An Edible Nigerian Mushroom. Plant Science students who are writing their projects can get this material to aid their research work.

Abstract

Four organic wastes; mahogany (Khaya ivorensis) sawdust (MSD), Gmelina aborea sawdust (GSD), oil palm fruit fibre (OPFF) and oil palm empty fruit bunch (OPEFB) were evaluated for their effects on growth, yield, quality and protein content of Lentinus squarrosulus (Mont.) Singer.

Plastic bag technology was used with treatments replicated ten times and arranged using a completely randomized design.

The quality of the harvested mushrooms was evaluated on the basis of four pileus diameter size groups (>7 cm, 5-7 cm, 3-5 cm, <3 cm) and a deformed group; while their protein analyses were carried out using Kjeldahl’s method.

Results on mushroom growth showed that oil palm fruit fibre (OPFF) took the least time for full mycelial colonization and the longest time occurred on Gmelina sawdust (GSD).

Analysis of variance showed that there were significant differences (P < 0.05) in the time required for primordia initiation of mushrooms grown on oil palm empty fruit bunch (OPEFB), oil palm fruit fibre (OPFF) and Gmelina sawdust (GSD)

Introduction

Chang and Miles (1992) defined mushroom as a macrofungus with a distinctive fruiting body, which can be either epigenous (growing on or close to ground) or hypogenous (growing under the ground) and large enough to be visible to the naked eye and to be picked up by hand.

Thus, mushrooms need not be only basidiomycetes, or aerial or fleshy, or edible. Mushrooms can be ascomycetes, grow underground, have a non-fleshy texture and need not be edible (Chang, 2008).

Mushrooms are widespread in nature and since earliest recorded history; humans have viewed them as a special kind of food, savoring the delicious flavours and acknowledging the nutritional value of this special group of fungi (Chang and Buswell, 1996).

Mushrooms have long been appreciated for their flavour and texture, and some for medicinal and tonic attributes. However, recognition that they are nutritionally a very good food and physiologically an important potential source of biologically active compounds of medicinal value is much more recent (Chang, 1996).

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