Assessment Of Locally Available Substrates For The Growth And Yield Response Of Oyster (Pleurotus Ostreatus) Mushroom And Analysis Of Some Nutritional Content O The Mushroom At Ambo University

Abstract

Producing mushrooms could result in the recycling of agricultural waste and the development of nutrient-rich food products like mushroom fruiting bodies, both of which support environmental sustainability. The goal of this study was to examine how Pleurotus Ostrateus responded to local substrates in terms of growth and yield response as well as to assess the nutritional value of the mushroom fruiting bodies. In each experiment, the experiment was set up using a Completely Randomised Design (CRD) on 6 different substrates. The Ambo University biology laboratory provided a culture of P. osterutes Using SPSS version 25, the data were analysed using a one-way analysis of variance (ANOVA) that included the Tukey test at (P0.05), and the results were presented in tables. The highest total yield was collected on IT2 (258.4g /500g) dry substrate on .of substrates and the highest total lowest were collected on IIT4 (63g/500g) of dry substrates on the . of substrates largest cup diameter (18cm) was recorded on (IT2) on the pea straw substrates and the highest Stalk length (11.8cm) on IT2. The highest protein content on the . proportion were measured on IIT2 (70:30) and the least on were measured on IIT5 (80:20) 16.87%. Highest carbohydrate content was measured II6 which was 67.39 and the lowest was that of IT4 62.04. Highest fat content was observed in IT6 (3.26) and the least fat was observed to be that of IT3(1.82). IT3 and IT4 observed to have equal amount of Ash 9% which was the highest of all and the lowest ash content was found to be that of IT1. In the moisture content assessment IT5 found to have highest value which was 3.48% and the lowest was found to be that of II2 and II3 (1.28%). Fiber of IT1(12%) was found to be higher than the rest of experiment tested and IIT4(6%) was found to be the least. Detailed studies is recommended and their should be conducted to address starting from awareness creation to familiarize production and consumption of edible mushroom