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Research Article Volume 9 Issue 2
Comparison of food ingredients of Oysters mushroom cultivation on agricultural waste
Lida Shahsavani
Received: March 14, 2019 | Published: March 28, 2019
Citation: Shahsavani L. Comparison of food ingredients of Oysters mushroom cultivation on agricultural waste. J Nutr Health Food Eng. 2019;9(2):49-50. DOI: 10.15406/jnhfe.2019.09.00324
Abstract
The cultivation of edible mushroom on agricultural and industrial waste can be considered as one of the most effective solutions. The use of waste as a substrate for mushroom not only increases its nutritional value and contributes to food security in the community, but also reduces environmental pollution. In this study, Sweet fruit pleurotus Floridain Florida was cultivated on two types of agricultural waste (rice straw and wheat straw) and then the amount of yield, fat, ash, sodium, potassium, calcium, zinc and iron was evaluated. Statistical studies indicated that cultivation mushroom on the wheat straw was more suitable for fruiting and nutritional value.
Keywords: food ingredients, oysters mushroom, cultivation, agricultural waste, environmental pollution, nutritional value, Cellulose, pleurotus florida, sodium, cholesterol
©2019 Shahsavani. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.