European Journal of Biotechnology and Bioscience

European Journal of Biotechnology and Bioscience


European Journal of Biotechnology and Bioscience
European Journal of Biotechnology and Bioscience
Vol. 6, Issue 3 (2018)

Cultivation and determination of nutritional value on edible mushroom Pleurotus ostreatus


Kajendran M, Balaji SS, Sathya S

Mushrooms are a good source of protein, vitamins, and minerals and they also posses anti-cancer, anti-cholesterol and anti-tumour properties. Mushroom cultivation is a profitable agribusiness with minimal capital cost. The research experiment was carried out in order to cultivate oyster mushroom (Pleurotus ostreatus) using paddy straw and also analyze the nutrient composition by proximate analysis in both fresh and shade-dried mushrooms. The research further focused on polar and non polar compounds present in oyster mushroom by performing GC-MS analysis. Upon analysing the nutrient content in both fresh and shade-dried mushroom, it was found that shade-dried mushrooms have higher energy, protein and carbohydrate value which is higher than the nutritional values obtained from convective drying techniques such as sun drying, oven drying and low heat air blow drying. Fresh P. ostreatus mushroom has energy, protein and carbohydrate. The moisture content in fresh mushroom was 89.69% and 12.27% in shade-dried mushroom. The difference in values of crude fibre, total ash and total fats were significantly negligible. This study concludes that energy, and protein values are comparatively higher and carbohydrate value is lesser in shade dried mushroom.
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How to cite this article:
Kajendran M, Balaji SS, Sathya S. Cultivation and determination of nutritional value on edible mushroom Pleurotus ostreatus. European Journal of Biotechnology and Bioscience, Volume 6, Issue 3, 2018, Pages 40-44
European Journal of Biotechnology and Bioscience