Fungal Genomics & Biology
Open Access

Abstract

Determination of Nutritional Value of Different Strains of Pleurotuscystidiosus Mushroom

Mohammad Azizur Rahman*, Rajib Mia, Nurul Mostafa Bin Bashir, Abul Hossain, Shajib Kumar Saha, Umme Habiba and Akther Jahan Kakon

Background: Maple oyster mushroom (Pleurotuscystidiosus) has been gaining culinary popularity in different countries of the world. In Bangladesh mushroom markets; this mushroom stands a lucrative position with regard to consumer demand. Unfortunately, excessive production of P. cystidiosus has received little attention. Thus, in our previous studies, we showed the comparative effect of Saw Dust (SD) and Rice Straw (RS) on yield of different strains of Pleurotuscystidiosus (PCYS1-5). In the current experiment, we have evaluated the comparative nutritional values of different strains of P. cystidiosus (PCYS1-5).

Methods: Standard protocols have been followed to evaluate the nutritional contents i.e. carbohydrates, proteins, lipids, ash and crude fiber contents of different strains of P. cystidiosus.

Results: Among the five strains (PCYS1-5), the highest carbohydrate and lipid content had been observed for PCYS1 (48.41% and 5.64%, respectively). Highest protein and crude fiber content had been observed in PCYS1 (5.76% and 46.76%, respectively).

Conclusion: Pleurotuscystidiosus stands as an important culinary and nutritional supplement and its production and distribution could be accelerated for the malnourished population of Bangladesh and of the rest of the world.

Published Date: 2021-07-23; Received Date: 2021-07-02