Bioconversion of different agro-residues into edible protein byPleurotus sajor-caju

Pleurotus sajor-caju, an edible mushroom, is a source of protein-rich food.Pleurotus sajor-caju has broad temperature (15–25‡C) and pH (4-6) optima for its growth, thus making it suitable for village-level applications, where it can be cultivated in a generally artificially uncontrolled environment. In the present investigations, the following agro-residues have been used for cultivation of this mushroom: paddy straw, wheat straw, bagasse,Cyamposis tetragonoloba, Sorghum vulgare, Pennesitum typhoideum, mango leaves, banana leaves,Zea mays, etc. and some residues mixed with other materials such as cotton seeds, fiscus fruits,Azadirachta indica leaves, etc. All the substrates (400 g) were pasteurized at 60‡C, soaked in water, packed in polythene bags, and inoculated with 8% wheat spawn on a dry weight basis. The cultivation was carried out for 2 months, during which four crops were harvested. The temperature was 10–25‡C and relative humidity was maintained at 80–90%. The maximum yields in percent of fruit bodies obtained were as follows: banana leaves, 125 (91.8), paddy straw, 124.2 (90.6), wheat straw, 111.7 (90),Sorghum vulgare, 108.8 (92.9),Cyamposis tetragonoloba, 108.3 (91.5), followed by others. The maximum yields in percent of fruit bodies obtained in combinations of some substrates were as follows: paddy straw + cotton seeds, 148.3 (91.3),Cyamopsis tetragonoloba + Azadirachta indica leaves, 105.8 (91.5),Sorghum vulgare + Azadirachta indica leaves, 103.8 (91.8); the figures in parentheses represent the percent moisture content. The biochemical changes effected as a result of mushroom growth in terms of utilization of cellulose, hemicellulose, and lignin were presented.