Effect of Different Organic Substrates and their Pasteurization Methods on Growth Performance, Yield and Nutritionalvalues of Oyster Mushroom (Pleurotus Ostreatus) for Small Scale Cultivation at Arsi University, Ethiopia

Abstract

Mushrooms are important fungi that play a great role for food self-sufficiency and to fill the gap of protein deficiency in most cereal crops, vegetables and fruits. Moreover, they are known for their flavor enhancing property, medicinal value a well as cholesterol free food. However, Mushroom production in Ethiopia is still less known due to multiple problems which include high input cost, lack of quality of spawn, lack of proper production skill, and lack of information on substrates. In view of this, the experiment was conducted at Arsi University, College of Agriculture and Environmental Science during 2013/14 Cropping years with the objectives of evaluating different organic substrates and pasteurized methods on Pleurotus ostreatus yield, biological efficiencies and nutritional values. Factorial combination of seven substrates (Dried faba bean stalk, Maize Stalk, Wheat straw, Teff straw, Eucalyptus Sawdust, Wheat straw + Teff straw+ Faba bean stalk and Saw dust + Faba bean stalk ) and two pasteurization methods (Cold water treatment and Hot water) were used. The experiment was arranged in RCBD with three replications by using the box constructed from the wood timber as blocks in cropping room. Carbon content, nitrogen content and water holding capacity of the substrates were analyzed at spawning and harvest of mushrooms and significant difference among the substrates and pasteurization methods (Hot and cold water) were observed. Phenological data including days to onset of mycelium invasion, days to appearance of pin heads and days to maturation of fruiting bodies of mushrooms and cap diameter and different nutritional analysis of mushroom for crude protein, organic carbon, organic matter and carbohydrates contents were analyzed and recorded and the significant difference among the substrates have been observed. Non-significance difference between pasteurization methods was observed on pin head formation, fruiting body formation, cup diameter, biological efficiency, Production rate, moisture content and dry matter content. To give general recommendation from this research for the producers, the highest yield of oyster mush room (1.58kg/4 kg of substrate) was recorded from maize stalk treated with hot water and the lowest was recorded from saw dust treated with hot water (0.50 kg/4 kg of substrate). The highest protein content was recorded from faba bean stalk Pasterualized with both cold 19 1 and hot water (27.38%) and the lowest was recorded in case of wheat straw treated with hot water (17.03%).