Yield and nutritional composition of oyster mushrooms: an alternative nutritional source for rural people

In recent decades, minimizing the frequency of nutrient deficiency and malnutrition in rural areas of developing countries becomes an alarming issue. Oyster mushrooms are rich source of both macro and micro nutrients. The objective of this paper was to evaluate the yield of newly introduced oyster m...

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Main Authors:	Mostak Ahmed, Noorlidah Abdullah, Nuruddin, M.M.
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2016
Online Access:	http://journalarticle.ukm.my/10378/ http://journalarticle.ukm.my/10378/ http://journalarticle.ukm.my/10378/1/04%20Mostak%20Ahmed.pdf

id	ukm-10378
recordtype	eprints
spelling	ukm-103782017-05-21T23:57:18Z http://journalarticle.ukm.my/10378/ Yield and nutritional composition of oyster mushrooms: an alternative nutritional source for rural people Mostak Ahmed, Noorlidah Abdullah, Nuruddin, M.M. In recent decades, minimizing the frequency of nutrient deficiency and malnutrition in rural areas of developing countries becomes an alarming issue. Oyster mushrooms are rich source of both macro and micro nutrients. The objective of this paper was to evaluate the yield of newly introduced oyster mushroom strains viz. Pleurotus sajor-caju (PSC), Pleurotus flabellatus (FLB), Pleurotus florida (FLO), Pleurotus ostreatus (PO2 and PO3), Pleurotus ostreatus (HK-51) and Pleurotus geesteranus (PG1 and PG3) and to justify their nutritional values when grown in the climatic condition of Bangladesh. Strain HK-51 produced the highest amount of fresh sporophore (197.80 g). In contrast, the highest number of fruiting body was obtained from the strain FLO (82 g) followed by strain PSC (69 g). Strain PG1 has recorded the highest biological yield (278 g), productivity (55%) and biological efficiency (96%). Nutrient and mineral analysis of sporophore of strain PG1 showed protein (31.80%), lipid (3.6%), potassium (1.3 mg/100 g), phosphorus (0.8 mg/100 g), calcium (32 mg/100 g), iron (43 mg/100 g), magnesium (12 mg/100 g), copper (3.5 mcg/100 g), zinc (12.5 mcg/100 g) and manganese (2.3 mcg/100 g). This study showed that the strain PG1 performed well with regard to quality and productivity as compared to other strains. Hence, oyster mushroom strain PG1 is a potential cheap source of nutrients and minerals to combat socioeconomic problems including malnutrition, diseases linked to malnutrition, poverty reduction and agricultural diversity. Penerbit Universiti Kebangsaan Malaysia 2016-11 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/10378/1/04%20Mostak%20Ahmed.pdf Mostak Ahmed, and Noorlidah Abdullah, and Nuruddin, M.M. (2016) Yield and nutritional composition of oyster mushrooms: an alternative nutritional source for rural people. Sains Malaysiana, 45 (11). pp. 1609-1615. ISSN 0126-6039 http://www.ukm.my/jsm/malay_journals/jilid45bil11_2016/KandunganJilid45Bil11_2016.htm
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	In recent decades, minimizing the frequency of nutrient deficiency and malnutrition in rural areas of developing countries becomes an alarming issue. Oyster mushrooms are rich source of both macro and micro nutrients. The objective of this paper was to evaluate the yield of newly introduced oyster mushroom strains viz. Pleurotus sajor-caju (PSC), Pleurotus flabellatus (FLB), Pleurotus florida (FLO), Pleurotus ostreatus (PO2 and PO3), Pleurotus ostreatus (HK-51) and Pleurotus geesteranus (PG1 and PG3) and to justify their nutritional values when grown in the climatic condition of Bangladesh. Strain HK-51 produced the highest amount of fresh sporophore (197.80 g). In contrast, the highest number of fruiting body was obtained from the strain FLO (82 g) followed by strain PSC (69 g). Strain PG1 has recorded the highest biological yield (278 g), productivity (55%) and biological efficiency (96%). Nutrient and mineral analysis of sporophore of strain PG1 showed protein (31.80%), lipid (3.6%), potassium (1.3 mg/100 g), phosphorus (0.8 mg/100 g), calcium (32 mg/100 g), iron (43 mg/100 g), magnesium (12 mg/100 g), copper (3.5 mcg/100 g), zinc (12.5 mcg/100 g) and manganese (2.3 mcg/100 g). This study showed that the strain PG1 performed well with regard to quality and productivity as compared to other strains. Hence, oyster mushroom strain PG1 is a potential cheap source of nutrients and minerals to combat socioeconomic problems including malnutrition, diseases linked to malnutrition, poverty reduction and agricultural diversity.
format	Article
author	Mostak Ahmed, Noorlidah Abdullah, Nuruddin, M.M.
spellingShingle	Mostak Ahmed, Noorlidah Abdullah, Nuruddin, M.M. Yield and nutritional composition of oyster mushrooms: an alternative nutritional source for rural people
author_facet	Mostak Ahmed, Noorlidah Abdullah, Nuruddin, M.M.
author_sort	Mostak Ahmed,
title	Yield and nutritional composition of oyster mushrooms: an alternative nutritional source for rural people
title_short	Yield and nutritional composition of oyster mushrooms: an alternative nutritional source for rural people
title_full	Yield and nutritional composition of oyster mushrooms: an alternative nutritional source for rural people
title_fullStr	Yield and nutritional composition of oyster mushrooms: an alternative nutritional source for rural people
title_full_unstemmed	Yield and nutritional composition of oyster mushrooms: an alternative nutritional source for rural people
title_sort	yield and nutritional composition of oyster mushrooms: an alternative nutritional source for rural people
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2016
url	http://journalarticle.ukm.my/10378/ http://journalarticle.ukm.my/10378/ http://journalarticle.ukm.my/10378/1/04%20Mostak%20Ahmed.pdf
first_indexed	2023-09-18T19:57:16Z
last_indexed	2023-09-18T19:57:16Z
_version_	1777406612480196608

Yield and nutritional composition of oyster mushrooms: an alternative nutritional source for rural people

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