FNS  Vol.2 No.7 , September 2011
Effects of Lignocellulosic in Wood Used as Substrate on the Quality and Yield of Mushrooms
Abstract: The objective of this study was to find out if the sawdust generated from some of the Ghanaian wood species can be used in the cultivation of pleurotus ostreatus (oyster mushroom) and their subsequent effect on the quality and yield of the mushrooms produced. Sawdust from three Ghanaian wood species (Triplochiton scleraxylon, Ceiba pentandra and Terminalia superba) were collected and their cellulose, hemicelluloses, lignin and nitrogen contents determined using standard methods. Triplochiton scleraxylon gave 46.76%, 15.69%, 27.55%, 0.01% w/w, Ceiba pentandra gave 44.79%, 15.32%, 34.08%, 0.02% w/w and Terminalia superba gave 46.64%, 16.29%, 31.17%, 0.02% w/w of the cellulose, hemicelluloses, lignin and nitrogen content respectively. Compost was then made from each of the wood and used as substrate for the cultivation of pleurotus ostreatus. The highest yield of mushroom was obtained from T. scleraxylon 334g followed by T. superba 277 g and C. pentandra gave the lowest yield of 193 g fresh weight after 3 flushes. The proximate composition of the mushrooms produced gave crude protein ranging 16.33 - 18.20, fat 1.67 - 2.07, carbohydrate 40.86 - 50.53, fibre 4.14 - 6.73 and ash content of 4.40% - 5.80%. The report has shown that the yield and nutritional content of the oyster mushroom on sawdust depends on the chemical constituents such as the cellulose content, the hemicellulose content, the lignin content, the nitrogen content of the particular substrate used. Triplochiton scleraxylon gave the best yield and nutritional content, considering that these substrates are freely available and regarded as “waste”, it can be used to cultivate edible mushrooms to supplement nutritional requirement and source of income to make life better for many people.
Cite this paper: nullM. Badu, S. Twumasi and N. Boadi, "Effects of Lignocellulosic in Wood Used as Substrate on the Quality and Yield of Mushrooms," Food and Nutrition Sciences, Vol. 2 No. 7, 2011, pp. 780-784. doi: 10.4236/fns.2011.27107.

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