RT info:eu-repo/semantics/article
T1 Utilization of local agro-industrial by-products based substrates to enhance production and dietary value of mushroom (P. ostreatus) in Ethiopia
A1 Desisa, Buzayehu
A1 Muleta, Diriba
A1 Dejene, Tatek
A1 Jida, Mulissa
A1 Goshu, Abayneh
A1 Negi, Tadesse
A1 Martín Pinto, Pablo
K1 Pleurotus ostreatus
K1 Agro-industrial byproducts
K1 Yield
K1 Biological efficiency
K1 Food security
AB Food insecurity and malnutrition are serious problems in many developing countries, including Ethiopia. This situationwarrants an urgent need for the diversification of food sources with enhanced productivity. This study was aimed atcontributing to the food security in Ethiopia through cultivation of Pleurotus ostreatus mushrooms using sustainable andlocally available agro-industrial byproduct-based substrates in parallel with pollution control. Ten substrates were preparedusing sugarcane bagasse, filter cake, trash, cotton seed hull and animal waste, namely cow dung and horse and chickenmanure. The effect of each substrate (treatment) on the yields, biological efficiency, nutritional composition, and mineralcontents of Pleurotus ostreatus mushroom species was evaluated at the Ethiopian Forest Products Innovation Center,Addis Ababa, Ethiopia. The results obtained indicate that a significantly higher (p < 0.05) yield and biological efficiencywere recorded from the mushroom cultivated on S2 substrate containing a mixture of 80% sugarcane bagasse, 12% cowdung, and 8% cotton seed hull. Moreover, substrate containing sugarcane bagasse mixed with cotton seed hull, cow dung,and chicken manure significantly (p < 0.05) increased the yields and biological efficiency of the mushroom. The content ofprotein, crude fat, fiber, and carbohydrates of the mushroom cultivated from all the utilized substrates were in the rangeof 17.30–21.5, 1.77–2.52, 31.03–34.38, and 28.02–39.74%, respectively. The critical macro-elements are abundant in themushroom in the order of potassium, magnesium, calcium, and sodium. The mushrooms cultivated on all the substrateswere rich in essential micro-elements in the order of iron and zinc. It was found that substrate preparation and formulationsignificantly (p < 0.05) improved the yields, biological efficiency, nutritive values, and mineral contents of the mushroom.The use of these by-products as substrates is sustainable and environmentally friendly and allows the production of mush-room with high nutritional value on a sustainable basis in order to enhance food security in the country.
PB Springer
SN 0959-3993
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/75206
UL https://uvadoc.uva.es/handle/10324/75206
LA eng
NO World Journal of Microbiology and Biotechnology, 2024, vol. 40, n. 9
NO Producción Científica
DS UVaDOC
RD 10-abr-2025