Yield performances and nutritional contents of three oyster mushroom species cultivated on wheat stalk

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dc.contributor.authorDundar, Abdurrahman
dc.contributor.authorAcay, Hilal
dc.contributor.authorYildiz, Abdunnasir
dc.date.accessioned2024-04-24T17:40:02Z
dc.date.available2024-04-24T17:40:02Z
dc.date.issued2008
dc.departmentDicle Üniversitesien_US
dc.description.abstractThis study was conducted to determine nutritive value and yield performance of the three types of oyster mushroom; Pleurotus eryngii (Dc. Ex Fr.) quel), Pleurotus ostreatus (Jacq.: Fr.) Kumm.) and Pleurotus sajor-caju (Fr.) Singer, cultivated on wheat stalk. The total fresh mushroom yields obtained with 100 g material (70% misture) after the three harvests and the total harvest time were calculated. P. sajor-caju gave the highest yield as 20.2 g. The yield of P. ostreatus was 17.9 g and the lowest yield was P. eryngii, 4.5 g. Total harvest time of mushrooms were determined. As the P. sajor-caju was harvested in 67.46 days, P. ostreatus was harvested in 82.64 days and P. eryngii was harvested in 85.27 days. For chemical composition analysis the fruiting bodies of mushrooms were collected after the first productive flow and dried in an oven at 60 C at a constant weight and kept under refrigeration at 4 C. Energy, protein, fat, carbohydrate, dietary fibre, moisture, ash (g in 100 g dried matter) and amino acids (mg in 1 g dried matter) of mushrooms were analysed. In P. eryngii and P. sajor-caju the highest amount of amino acid was from aspartic acid and the lowest was from methionine. The highest and the lowest amino acid amount in P. ostreatus were from glutamic acid and methionine, respectively. The histidine amino acid was just detected in P. eryngii but hydroxy-L-proline was not detected in mushrooms. The energy (kcal/100 g dried matter), fat, protein, carbohydrate, dietary fibre, moisture and ash (g/100 g dried matter) values of P. eryngii were 276.33, 11.95, 7.50, 39.85, 28.45, 7.23 and 4.89, respevtively. These values for P. ostreatus were 243.66, 17.12, 2.60, 37.87, 30.25, 7.39 and 4.78, respectively. The values for P. sajor-caju were 229.22, 16.75, 1.15, 37.72, 30.67, 7.42 and 5.84, respectively.en_US
dc.identifier.endpage3501en_US
dc.identifier.issn1684-5315
dc.identifier.issue19en_US
dc.identifier.scopus2-s2.0-54549106912
dc.identifier.scopusqualityN/A
dc.identifier.startpage3497en_US
dc.identifier.urihttps://hdl.handle.net/11468/21542
dc.identifier.volume7en_US
dc.identifier.wosWOS:000260457700017
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherAcademic Journalsen_US
dc.relation.ispartofAfrican Journal of Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOyster Mushroomen_US
dc.subjectPleurotus Speciesen_US
dc.subjectYield Performanceen_US
dc.subjectNutritional Valueen_US
dc.titleYield performances and nutritional contents of three oyster mushroom species cultivated on wheat stalken_US
dc.titleYield performances and nutritional contents of three oyster mushroom species cultivated on wheat stalk
dc.typeArticleen_US

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