Boosting Mushroom Growth and Nutrition Using Local Agricultural By-Products

Jenn Hoskins
22nd July, 2024

Boosting Mushroom Growth and Nutrition Using Local Agricultural By-Products

Image Source: Natural Science News, 2024

Key Findings

  • The study in Ethiopia explored using local agro-industrial byproducts to grow Pleurotus ostreatus mushrooms
  • The best substrate mix (80% sugarcane bagasse, 12% cow dung, 8% cotton seed hull) produced the highest mushroom yields
  • Mushrooms grown on these substrates were highly nutritious, containing significant amounts of protein, fiber, and essential minerals
Food insecurity and malnutrition are pressing issues in many developing countries, including Ethiopia. Addressing these challenges requires innovative solutions to diversify food sources and enhance productivity. A recent study conducted by Addis Ababa University aimed to contribute to food security in Ethiopia through the cultivation of Pleurotus ostreatus mushrooms using sustainable and locally available agro-industrial byproduct-based substrates, while also addressing pollution control[1]. The study evaluated the effects of ten different substrates on the yield, biological efficiency, nutritional composition, and mineral content of Pleurotus ostreatus mushrooms. These substrates included combinations of sugarcane bagasse, filter cake, trash, cotton seed hull, and animal waste such as cow dung, horse manure, and chicken manure. The findings revealed that the substrate containing 80% sugarcane bagasse, 12% cow dung, and 8% cotton seed hull (referred to as S2) resulted in significantly higher yields and biological efficiency compared to other substrates. Additionally, substrates containing sugarcane bagasse mixed with cotton seed hull, cow dung, and chicken manure also showed significant improvements in yield and efficiency. This study builds upon previous research highlighting the importance of understanding the physical, chemical, biological, and enzymatic properties of Pleurotus species mushrooms for efficient production[2]. The use of agro-industrial byproducts as substrates not only enhances mushroom yield but also provides a sustainable and environmentally friendly approach to mushroom cultivation. The nutritional composition of the mushrooms cultivated on these substrates was impressive, with protein content ranging from 17.30% to 21.5%, crude fat from 1.77% to 2.52%, fiber from 31.03% to 34.38%, and carbohydrates from 28.02% to 39.74%. The mushrooms also contained essential macro-elements in the order of potassium, magnesium, calcium, and sodium, and were rich in micro-elements such as iron and zinc. These findings align with previous studies that have highlighted the nutritional value of mushrooms, which are known to contain a variety of vitamins and minerals and have potential health benefits[3]. The study's results underscore the importance of substrate preparation and formulation in improving mushroom yields, biological efficiency, and nutritional value. By using locally available byproducts, the study offers a sustainable solution that can help enhance food security in Ethiopia. This approach not only provides a valuable food source but also contributes to pollution control by recycling agro-industrial waste. In line with earlier research on mushroom supplementation, which emphasizes the impact of nutritional amendments on mushroom yield and quality[4], this study demonstrates the potential of using agro-industrial byproducts to support mushroom cultivation. The findings suggest that these substrates can serve as effective nutritional supplements, enhancing the productivity and quality of mushrooms. Overall, the study conducted by Addis Ababa University provides valuable insights into sustainable mushroom cultivation using locally available resources. By leveraging agro-industrial byproducts, this research offers a practical and environmentally friendly solution to improve food security and address malnutrition in Ethiopia.

AgricultureNutritionMycology

References

Main Study

1) Utilization of local agro-industrial by-products based substrates to enhance production and dietary value of mushroom (P. ostreatus) in Ethiopia.

Published 22nd July, 2024

Journal: World journal of microbiology & biotechnology

Issue: Vol 40, Issue 9, Jul 2024

Related Studies

2) Factors affecting mushroom Pleurotus spp.

https://doi.org/10.1016/j.sjbs.2016.12.005

3) Nutritional and post-harvest quality preservation of mushrooms: A review.

https://doi.org/10.1016/j.heliyon.2022.e12093

4) Supplementation in mushroom crops and its impact on yield and quality.

https://doi.org/10.1186/s13568-018-0678-0


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