Nutrient Composition and Fungal flora of Pleurotus ostreatus and Pleurotus tuber-regium
Abstract
Studies on the nutrient composition and fungal flora of Pleurotus ostreatus and Pleurotus tuber- regium grown in Port Harcourt were carried out in the Department of Plant Science and Biotechnology Rivers State University. Fresh and Dry P. ostreatus and P. tuber-regium were grown and harvested from Dilomat farms and Services Rivers State university Port Harcourt. The samples were collected and analyzed in Food Science & Biotechnology Laboratory. Mycological studies were carried out in the Department of Plant Science and Biotechnology Laboratory using standard methods. The result for nutrient composition revealed moisture, ash, fiber, lipid, carbohydrate and protein. Fresh P.ostreatus had higher values for Moisture (46.63±6.41), lipid (2.60±0.10), Fibre(16.53±0.05), CHO (39.63±0.66) and (25.66±0.37) while fresh P.tuber-regium recorded high values for ash (2.50±0.10) and Protein (28.53±0.05). Dry P.ostreatus recorded higher value for moisture (13.20±0.10), lipid (1.23±0.05), fibre (13.60±0.10) and protein (28.53±0.05) while DryP tuber-regium recorded higher values in ash (3.43±0.05) and CHO (53.20±0.10). Mineral composition results revealed the presence of Calcium, Iron, Magnesium, Phosphorus, Potassium and Sodium. Fresh P.ostreatus had higher Calcium (230.00±0.00), Magnesium (230.00±0.00), Phosphorus (498.00±1.00), Potassium (97.67±1.52) and Sodium (66.33±2.88) while fresh P.tuber-regium had higher Iron (4.03±0.05) while dry P.ostreatus recorded higher calcium (220.00±0.00), Magnesium (250.00±0.00), Phosphorus (549.00±0.00), Potassium (112.00±0.00) and Sodium (46.33±10.69) respectively. Fungal flora of fresh and dry P. ostreatus identified include Candida sp and Mucor sp while fresh and Dry P.tuber- regium revealed Mucor sp, trichoderma sp and Aspergillus flavus respectively. In conclusion, P. ostreatus and P.tuber-regium are rich in proximate and mineral composition. However, they are prone to fungal contamination, and as such,
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