Evaluation of yield parameters and nutritional aspects of different strains of oyster (Pleurotus ostreatus) mushroom

Nazir, Waheb, Iqbal, Sheikh Muhammad, Bhatti, Muhammad Shabaz, Khalid, Nauman and Riaz, Abid 2012, Evaluation of yield parameters and nutritional aspects of different strains of oyster (Pleurotus ostreatus) mushroom, Journal of the chemical society of Pakistan, vol. 34, no. 6, pp. 1491-1497.

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Title Evaluation of yield parameters and nutritional aspects of different strains of oyster (Pleurotus ostreatus) mushroom
Author(s) Nazir, Waheb
Iqbal, Sheikh Muhammad
Bhatti, Muhammad Shabaz
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Riaz, Abid
Journal name Journal of the chemical society of Pakistan
Volume number 34
Issue number 6
Start page 1491
End page 1497
Total pages 7
Publisher Chemical Society of Pakistan
Place of publication Karachi, Pakistan
Publication date 2012-12-01
ISSN 0253-5106
Keyword(s) Oyster mushroom
growth parameters
nutrition parameters
comaprison
Pakistan
Summary The present study investigates the comparison between three different strains of oyster mushroom Pleurotus ostreatus (oyster (local), WC-537, WC-522) regarding to their yield and nutritional aspects. Four different kinds of substrates (corncob, wheat straw, rice straw, and sugarcane bagasse) were used for the growth of oyster. Oyster strain on corncob was found to be the fast mycelial run in comparison with WC-537 and WC-522. WC-522 on sugarcane bagasse showed the slowest mycellial run. Highest number of flushes was produced by oyster strain on each substrate. Number of days for period between flushes for oyster and WC-537 was about equal on corn cob, wheat straw and rice straw i.e. 4-6 days. Number of days taken for maturation of fruiting bodies of oyster and WC-537 was almost equal 6-7 days. In terms of nutritional aspects all strains have almost the same amount of moisture, fat, ash, fiber and protein with small variation. All the strains have protein content of about 20% by weight.
Language eng
Field of Research 090805 Food Processing
Socio Economic Objective 860108 Processed Fruit and Vegetable Products (incl. Fruit Juices)
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2012, Chemical Society of pakistan
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086076

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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