Recycling of jute waste for edible mushroom production

Protein enrichment and digestibility of soft rush (Juncus effusus) and rice residues using edible mushrooms Pleurotus ostreatus and Pleurotus sajor-caju

“…This may be attributed to the utilization of the water content from the medium during the P. ostreatus fructification, which in part results from the decomposition of substrate. Moisture corresponds to 82-95% of the total weight of a fresh mushroom from different species of the Pleurotus genus, cultivated on diverse substrates (Basak et al 1996;Manzi et al 1999), which is in accordance with the our obtained result for P. ostreatus (Table 4). This observation cannot be taken as a general rule, due to the diverse factors involved in medium homogenization, especially during mycelial growth, as discussed before.…”

“…The protein content is reported in the range of 17.8-53.3% and 30% (N 9 6.25) in average (Basak et al 1996;Wang et al 2001;Mandeel et al 2005), what is very good agreement with the content of protein obtained (30.52%). Fat content varies from 1.1 to 11.7% (5.2% in average) (Basak et al 1996;Wang et al 2001;Shashirekha et al 2002), with our obtained result also falling inside this range. Ash content is reported in the range of 6.7-15.4% (Basak et al 1996;Manzi et al 1999;Wang et al 2001;Shashirekha et al 2002), considering our own obtained value and 9.1% on average.…”

“…Fat content varies from 1.1 to 11.7% (5.2% in average) (Basak et al 1996;Wang et al 2001;Shashirekha et al 2002), with our obtained result also falling inside this range. Ash content is reported in the range of 6.7-15.4% (Basak et al 1996;Manzi et al 1999;Wang et al 2001;Shashirekha et al 2002), considering our own obtained value and 9.1% on average. The digestibility obtained (63.75%) is also in very good agreement with values reported for P. ostreatus (Justo et al 1999).…”

“…Analyses for moisture (gravimetry), ash (organic composites incineration), lipids (Soxhlet) and protein (Kjeldahl) were carried out according to AOAC (1995), methods 934.01, 942.05, 920.39 and 984.13, respectively. The nitrogen concentration on dry weight basis was multiplied by a factor of 6.25 to obtain per cent protein.…”

“…fermentations have been reported for various agro-industrial residues i.e. from rice (Shashirekha et al 2002), wheat (Zhang et al 2002, cotton (Kerem and Hadar 1995), corn (Sermanni et al 1994), coffee (Fan et al 2000), orange, grape (Nicolini et al 1993), banana (Reddy et al 2000(Reddy et al , 2003, sugar beet, apple, jute (Basak et al 1996), sunflower seed (Curvetto et al 2002), olive oil mill (Kalmiş and Sargin 2004), beer grain (Wang et al 2001), whey permeate (Bhak et al 2005) and paper (Baysal et al 2003).…”