Biological efficiency and nutritional value of Pleurotus ostreatus cultivated in agroindustrial wastes of palm oil fruits and cocoa almonds

Abstract

The cocoa and palm oil agro-industries active in the state of Bahia, Brazil, generate high quantities of lignocellulosic wastes that could be recycled through their use in the formulation of substrates to cultivate edible mushrooms. Pleurotus ostreatus, also known as oyster mushroom, is the second most cultivated mushroom in the world due to its highly appreciated gastronomic, nutritional, and medicinal characteristics. This work evaluated the vertical mycelium growth, biological efficiency, mushroom yield, and nutritional composition of P. ostreatus produced in substrates formulated with a combination of palm oil fruit mesocarp (POFM) and cocoa almond peels (CAP) processing wastes. The substrates were formulated with the following POFM/CAP proportions (%/%): S1 – 86.4/9.6; S2 – 76.8/19.2; S3 – 67.2/28.8; S4 – 57.6/38.4, and S5 – 48.0/48.0. Substrates also received 3% powdered charcoal and 1% calcium carbonate. Substrates S1, S2, S3, and S4 were superior for vertical mycelium growth. S2 promoted the best biological efficiency (148.8%) and yield (560.5g·kg-1).The mushrooms produced in all substrates presented good nutritional values, although mushrooms produced using the S2 presented the highest crude protein content. Overall, S1 is the recommended substrate as it results in higher yields of nutrient rich mushrooms. Production of P. ostreatus in substrates composed of POFM and CAP represents a good alternative for recycling these wastes with potential economic and ecological benefits to regions where palm oil and cocoa are grown.

Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review

“…Coffee and cocoa husk in the mixture with other wastes were used in the work of Lowor and Ofori [65]. Cocoa and palm wastes were utilized as substrates in the following studies: Mota da Silva et al [66] mixed palm oil waste and cocoa almond peels in five substrates in different ratios; Fernandes Pereira et al [56] used cocoa pod shells and beer waste residues, where beer spent grains varied between 10 and 90% (w/w), while cocoa waste was used as a supplement to the weight of 100 g. Palm oil wastes, bunches and shafts, were used in the other study [38] in combination with rice bran, sawdust and wheat bran, 100% of each substrate alone and in the combination of 50%:50% of bunch and shaft with sawdust, rice or wheat residues. Palm shell was used to produce biochar, then utilized as bio-fertilizer for oyster mushroom growth [67].…”

“…Productivity of P. ostreatus Growth on Food Waste Substrates Productivity of P. ostreatus growth is presented through a wide range of parameters. First of all, the studies include biological efficiency of substrate utilization (BE) as the most valuable parameter that involves the yield of the cultivated fruiting bodies per kg of substrate on a dry weight basis [27][28][29]32,36,37,39,52,53,55,58,59,65,66,68,70,71,73]. This parameter is followed with mycelium running rate in bags (mm/day) [27,28,52,70], total mushroom yield (g) [27,28,32,37,54,58,65,[67][68][69][71][72][73], time required for completion of mycelium running (days), time required for primordia appearance and harvesting (days) [27][28][29]35,37,39,54,58,60,64,70,…”

Produção de spawns de Pleurotus sajor-caju com resíduos de cereais disponíveis ao sul do Tocantins

“…A literatura mostra que os grãos mais utilizados na produção de spawns são trigo, sorgo, milho e arroz (Almeida et al, 2018;Dehariya e Vyas, 2013;Figueiró e Graciolli, 2011;Jatwa et al, 2017;Silva et al, 2020;Singhet al, 2020). Borhah et al (2019 destacam que sorgo, milho e milheto são os melhores cereais para a produção de spawns, e o uso de determinado cereal depende majoritariamente da fácil disponibilidade para aquisição.…”

Yerba mate residue (Ilex paraguariensis – Aquifoliaceae) in the production of edible mushroom Pleurotus ostreatoroseus

“…This group of mushrooms has high nutritional value, with several therapeutic properties and biotechnological applications (Rabuske, et al, 2019), and its production alone accounts for around 25% of those total cultivated mushrooms grown worldwide (Raman, et al, 2021). It is appreciated not only for its flavor but also for its nutritional and medicinal properties (Silva, et al, 2020). P. ostreatoroseus Sing.…”