Nutritional value of mushrooms (Pleurotus ostreatus and Pleurotus sapidus) produced in agricultural waste of corn and peanuts
DOI:
https://doi.org/10.47230/unesum-ciencias.v8.n1.2024.75-82Keywords:
edible mushrooms, corn cob husks and peanut shellsAbstract
The present research was carried out at the Finca Experimental “La María” of the Universidad Técnica Estatal de Quevedo, in the Rumiology Laboratory of the Faculty of Livestock Sciences, located at km 7 1/2 via Quevedo – El Empalme, in the province of Los Ríos, Ecuador. The objective was to evaluate the nutritional value of Pleurotus ostreatus and Pleurotus sapidus mushrooms grown on corn cob leaves and peanut shells. There were four treatments with six repetitions in a completely randomized experimental design DCA with a factorial arrangement (2 X 2) (Two fungal species and two residues). There were no statistical differences between the treatments in the analyzes of humidity, dry matter, inorganic and organic matter, while in the analyzes of bound water (dehydrated mushrooms), total dry matter, protein and fats, they were different between the treatments. The mushrooms with the best protein content, 42,51%, were Pleurotus ostreatus grown in peanut shells, possibly due to the fact that the peanut shell provided sufficient structural content (cellulose, hemicellulose and lignin), which could be responsible for the growth of the mushrooms. Pleurotus and to have a better protein content. Peanuts are a legume widely used in the industry and cuisine of Ecuador. When harvesting the peanuts, the residue known as shell remains, which can be used in the cultivation of Pleurotus mushrooms, thus obtaining a food with a high nutritional value.
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