Effect of substrate variation on the nutritional composition of oyster mushroom (Pleurotus ostreatus)
DOI:
https://doi.org/10.48165/jefa.2026.21.1.5Keywords:
Mushroom, substrate, moisture content, ash content, dry matter content, crude protein.Abstract
The present investigation assessed the influence of various agricultural substrates on nutritional composition of oyster mushrooms (Pleurotus ostreatus). Five substrate treatments were evaluated: wheat straw, paddy straw, maize straw, a mixture of wheat straw and green gram straw (2:1), and a mixture of wheat straw with tamarind leaves (2:1). The harvested fruiting bodies were analyzed for moisture content, dry matter content, ash content, and total crude protein. Moisture levels differed notably across treatments, ranging from 86.12 to 90.30 per cent, the highest value recorded was in mushrooms cultivated on wheat straw mixed with tamarind leaves. Ash content was greatest in mushrooms grown on wheat straw (9.45 g 100 g-1) and lowest produced from the wheat straw+tamarind leaves (8.05 g 100 g-1). The maximum total crude protein content (27.60%) was obtained from mushrooms grown on the mixture of wheat straw and green gram straw. Overall, the study highlighted that substrate composition had a significant impact on the nutritional composition of oyster mushrooms. Legume–based mixtures were particularly effective in improving protein content. These results provided useful guidance for selecting substrate combinations that enhance the nutritional value of oyster mushroom.
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