Effets des substrats à base de fanes de haricot et de feuilles de bananier sur la productivité des souches de Pleurotus ostreatus (P969 et HK51) sur étagère et gobetage

Mubalama, Jean Mondo; Bagula, Espoir Mukengere; Zihalirwa, Alphonse Balezi; Nachigera, Gustave Mushagalusa

doi:10.4000/vertigo.16899

Cited by 2 publications

(1 citation statement)

References 6 publications

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“…D'après les résultats de l'expérimentation, la technique de gobetage a donné un poids en champignon supérieur à celui de l'étagère de la champignonnière. Ces performances du Pleurote sont également confirmées par l'étude de Mondo et al (2016) où les meilleures moyennes en termes de poids de Pleurotus oestratus ont été obtenues sur la technique de gobetage et alors que les moyennes les plus faibles ont été obtenues sur l'étagère.…”

Section: Discussionunclassified

Essai de gobetage des mycéliums de Pleurotus cystidiosus à Kinshasa en R.D. Congo

Kabamba¹,

Nzemoti²,

Mbadu³

2021

Int. J. Bio. Chem. Sci

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Il a été montré que les fortes pluies et chaleurs réduisaient les rendements du Pleurotus cystidiosus. La présente étude visait à trouver une méthode de culture pouvant limiter les chutes de rendement de Pleurotus cystidiosus en saisons humides et chaudes. Deux techniques à savoir celle de la culture sur étagère et du gobetage ont été utilisées comme traitement appliqué chacun à un échantillon de 30 sachets de substrat ensemencé. Les moyennes des températures étaient de 28,2 °C pour la saison des pluies et de 25,5 °C pour la saison sèche L’analyse de la variance a révélé une différence hautement significative (p≤0,0000) entre le rendement obtenu avec la culture à l’étagère et celui obtenu avec le gobetage. Cette différence n’a été constatée que pendant la période des fortes chaleurs. Les moyennes des rendements sont respectivement de 378,8 ± 39,5 g en saison de pluies et de 474,3g ± 50,1 g en saison sèche pour la culture à l’étagère et 638,7 ± 64,8 g en saison des pluies et 531,3 ± 94,03 g en saison sèche pour le gobetage. Donc, le gobetage peut sauvegarder le rendement de Pleurotus cystidiosus pendant les périodes de fortes pluies et les plus chaudes de l’année.Mots clés : Myciculture, rendement, température, substrat, pleurote. English Title: Casing test of Pleurotus cystidiosus mycelia in Kinshasa in D.R. CongoHeavy rains and heat have been shown to reduce the yields of Pleurotus cystidiosus. The aim of this study was to find an appropriate method to cultivate Pleurotus cystidiosus by preventing its fall in yield during high temperatures season of the year. Two techniques, namely that of the cultivation on the shelf and the casing, were used as treatment each applied to a sample of 30 bags of inoculated substrate. The average temperatures were 28.2 °C for the rainy season and 25.5 °C for the dry season. Analysis of variance revealed a highly significant difference (p≤0.0000) between the yield obtained with the culture on the shelf and that obtained with the casing. This difference was only seen during the hot weather. The average yields were respectively 378.8 ± 39.5 g in the rainy season and 474.3 g ± 50.1 g in the dry season for shelf cultivation and 638.7 ± 64.8 g in the rainy season and 531.3 ± 94.03 g in the dry season for casing. These results suggest that casing can safeguard the yield of Pleurotus cystidiosus during the hottest periods of the year.Keywords: Myciculture, yield, temperature, substrate, pleurotus.

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Section: Discussionunclassified

Essai de gobetage des mycéliums de Pleurotus cystidiosus à Kinshasa en R.D. Congo

Kabamba¹,

Nzemoti²,

Mbadu³

2021

Int. J. Bio. Chem. Sci

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Fortification with mushroom flour (Pleurotus ostreatus (Jacq.) P. Kumm) and substitution of wheat flour by cassava flour in bread-making: Nutritional and technical implications in eastern DR Congo

et al. 2021

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Background The import of wheat flour is the major driver for the high prices and low use of bakery products in non-producing tropical countries such as the Democratic Republic of Congo (DRC). These products’ high prices worsen the risk of malnutrition and food insecurity among rural and resource-poor populations. This study aimed at substituting the imported wheat flour with less expensive local cassava flour fortified with oyster mushroom flour in order to mitigate the nutritional crisis in the region. Methodology Series of experiments were conducted by substituting wheat flour with cassava flour at proportions of 10–25% to find the optimal combination. In addition, oyster mushroom flour (2.5–10%) was added to the composite flour to compensate for nutrient deficiencies of cereals and tuber crops. The overall aim was to identify the optimal wheat–cassava–mushroom combination, improving the nutritional value of breads while keeping their physico-chemical and organoleptic properties. Results Results showed that 0–10% mushroom flour increased bread protein from 19.63 to 22.66%. Besides, 7.5% mushroom flour allowed rising the bread calories from 311.8 to 354.5 kcal, and the dry matter from 77.33 to 87.86%. The wheat substitution for cassava fortified with mushroom flour negatively affected the bread volume, color and taste (p < 0.001). However, other organoleptic features remained unchanged. The different breads were microbiologically stable for bacteria, but susceptible to fungal attacks. Conclusion This study recommended 5–15–80% and 10–10–80% mushroom–cassava–wheat composite flour for better bakery results, good consistency and high protein and energy contents, for improving the nutritional status of populations in the tropical non-wheat producing regions such as DRC. Efforts are necessary to improve the taste and color of the mushroom-fortified bread to increase its uptake and competitiveness in the local markets.

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Effets des substrats à base de fanes de haricot et de feuilles de bananier sur la productivité des souches de Pleurotus ostreatus (P969 et HK51) sur étagère et gobetage

Cited by 2 publications

References 6 publications

Essai de gobetage des mycéliums de Pleurotus cystidiosus à Kinshasa en R.D. Congo

Essai de gobetage des mycéliums de Pleurotus cystidiosus à Kinshasa en R.D. Congo

Fortification with mushroom flour (Pleurotus ostreatus (Jacq.) P. Kumm) and substitution of wheat flour by cassava flour in bread-making: Nutritional and technical implications in eastern DR Congo

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