Coconut Coir and Beans Straw as Substrates for Mushroom Growth

Coconut coir and beans straw could blend well for mushroom production. This would increase the biomass use and also serve as a way of recycling the agricultural wastes. The project was carried out to evaluate the mycelial growth rate, yield and cost benefit analysis of oyster mushroom (Pleurotus ostreatus) cultivation on sole coconut coir (CC), sole bean straw (BS), and a 2:3 ratio mixture of BS and CC (BS:CC Mix) as substrates. Each substrate type was subjected to 3 different composting periods of a day (no compost), 7days, and 14 days. Randomized complete block design with three replications was used for the experimental design. The best mushroom performance was obtained in the BS:CC Mix substrates, recording highest yields in the range of 43.2 - 47.4 g/kg substrate; the greatest biological efficiencies of 11.0 - 22.9% as well as the highest returns of 200.9 - 229.8%.  The results indicated that beans straw could be an effective supplement to coconut coir and other highly lignified substrates for mushroom production. Keywords: coconut coir; beans straw; mycelia; cost benefit analysis; mixed substrate

Bioconversion Impact of Pleurotus ostreatus on the Value of Rice and Groundnut By-products as Feed Resources

The livestock industry in many developing countries is challenged with high cost of quality feed ingredients. For countries with agro-based economies, agro-industrial by-products are generated in large quantities but under-utilized and treated as “wastesâ€Â. However their potential use as low-cost animal feed materials is challenged with digestibility problems and low protein content. In the present study sought to evaluate the potential of fungal biotechnological (bioconversion) pre-treatment of transforming two major agro-wastes, namely rice (Oryza glaberrima) straw and groundnut (Arachis hypogaea) shells, into valuable animal feeds. In a Completely Randomized Block Design, rice straw (RS), groundnut shells (GS) and a 1:1 ratio mixture of RS and GS were separately subjected to a 5-week Pleurotus ostreatus solid-state fermentation (SSF) process. The study demonstrated that P. ostreatus SSF increased (P<0.05) the level of limiting nutrients particularly, proteins and minerals (P, K and Ca) while at the same time decreasing the fibre and tannin levels to enhance their digestibility for monogastrics and ruminants

Evaluation of Yield and Physicochemical Quality of \u3cem\u3ePentadesma butyracea\u3c/em\u3e Butter Obtained by Different Traditional Extraction Methods in Ghana

Pentadesma butyracea seed butter or fat (PBSB) is a vegetable fat extracted from the seeds of the P. butyracea plant. The butter has potential use in the food, pharmaceutical, and cosmetic industries. The study investigated traditional PBSB processing methods in Ghana and evaluated their effects on yield, physicochemical parameters, and fatty acid composition. Four traditional extraction methods were identified and evaluated, and these methods are direct wet extraction of PBSB from a fresh mixture of the seed paste and water (DEW); wet extraction of PBSB from a 12-hour fermented mixture of the seed paste and water (FWO); direct wet extraction of PBSB from a fresh mixture of the seed paste, salt, and water (DES); and wet extraction of PBSB from a 12-hour fermented mixture of the seed paste, salt, and water (FSO). Results of physicochemical properties of the PBSB samples showed moisture content of 0.06-0.07%, free fatty acid of 1.38-2.43%, iodine value of 56.50-56.85 Wijs, peroxide value of 5.58-8.52 mEq/kg, relative density of 0.91, refractive index of 1.462-1.464, percent impurities of 0.015-0.017%, saponification value of 165.57-178.02 mg KOH/g, and percent unsaponifiable matter of 2.60-3.18%. The PBSB yield varied in the range of 21.68-26.97%, with the highest average butter yield observed for FWO. Seventeen fatty acids were characterized in the PBSB samples, and they included ten saturated fatty acids, five monounsaturated fatty acids, and two polyunsaturated fatty acids. Key fatty acids found in the PBSB samples were oleic acid (51.21-51.31%), stearic acid (43.22-43.33%), palmitic acid (2.91-3.07%), linoleic acid (0.49-0.51%), linolenic acid (0.12-0.20%), and arachidic acid (0.14-0.15%). PBSB samples produced by the various traditional extraction methods in Ghana recorded similar physicochemical characteristics as unrefined shea butter per the Regional Standard for Unrefined Shea Butter (CXS 325R-2017) as well as Cook Brand Margarine, a common commercial baking fat, and thus, their potential food application such as an alternative shortening/ingredient could be explored in a future study

Cashew Apples in Ghana: Stakeholders’ Knowledge, Perception, and Utilization

Cashew (Anacardium occidentale), a crop projecting Ghana internationally beside cocoa, is usually cultivated for its nut, for both local and international markets. The cashew apple is underutilized in many African countries. This study is aimed at determining the knowledge, perception, and utilization of cashew apples in Ghana among stakeholders in the cashew value chain. Results from the study showed that the cashew industry consisted of farmers (89.1%), nut buyers (6.8%), extension officers (3.5%), and processors (0.6%) with uneven distribution of males (66.2%) and females (33.8%). Cashew apple utilization was low (<10%), though 84.37% had in-depth knowledge on the health benefits and value-added products made from the apples. Cashew apple is mainly utilized as fresh fruits or juice, with minor uses as an ingredient in food preparation, animal feed formulation, and production of mushroom, weedicide, ethanol, and manure. The cashew apple processors identified high cost of processing equipment, perishability of apples, lack of capital, market, technical know-how, and government support as challenges. Based on these findings, education of the stakeholders on value addition or processing of the apples at household and industrial levels and provision of stimulus packages to private processors are recommended to maximize cashew apple utilization in Ghana

Diversity and domestication of mushroom species in the Atewa forest reserve and Bia Biosphere, Ghana

Edible mushrooms commonly found in forest reserves are important for food security but they are underutilized in Ghana. The Atewa forest reserve in the Eastern Region and Bia Biosphere in the Western Region are among the largest forest reserves in Ghana. However, human activities including illegal mining activities pose a threat to the existence of the rich mushroom diversity within these forests. The objective of this study, therefore, was to collect, characterize and domesticate mushrooms from the Atewa forest reserve and the Bia Biosphere. Wild mushroom samples were randomly photographed, collected, dried and stored. Edible and wild mushrooms were characterized morphologically and compared with literature. A total of 86 mushroom samples (comprising 45 from the Atewa forest reserve and 41 from the Bia Biosphere) were collected and identified. The two forest reserves contained a rich diversity of wild mushrooms namely: Cookeina speciosa, Marasmiellua inoderma, Auricularia cornea, Daldina concentrica, Pleurotus sp. Polypores. Cultivated Auricularia auricula strain AUAT recorded the highest ash content (16.70%) while cultivated Ganoderma sp. strain GLB recorded the lowest ash content (5.12%). On the other hand, cultivated Pleurotus ostreatus strain POB recorded the highest fat content of 19.88% and cultivated Pleurotus saju-caju strain PSCAT gave the least value of 12.02%. Cultivated Auricularia auricula strain AUAT again recorded the highest protein value of 33.38% while wild Ganoderma sp. Strain GLB had the least protein value. A total carbohydrate level of 64.22% was observed in cultivated Ganderma sp. strain GLB. The highest oxalate content of 30.93 mg/100 g was recorded in cultivated Pleurotus ostreatus strain EM1 with cultivated Auricularia auricula strain AUAT being the least value of 4.73 mg. A high phytate value of 149.35 mg was observed in cultivated Auricularia auricula strain AUAT and cultivated Pleurotus saju-caju strain PLAT showed the lowest value of 31.60 mg/100 g. The present findings provide considerable data on fungal diversification, conservation and domestication as well as a reference point for future studies

Pentadesma butyracea in Ghana – indigenous knowledge, uses, and seed characterization

This study ascertained the indigenous knowledge and uses of Pentadesma butyracea plant through a focus group study. The proximate, mineral, antinutritional compositions, and antioxidant activity of P. butyracea seed were also determined using standard analytical methods. The results of the focus group study showed that P. butyracea is essentially used for its butter which is prepared by women processors who hand down the skill of butter processing to their children. The butter is used for cooking, frying, and preparing traditional delicacies, and the plant is known to possess some therapeutic potential. The seed recorded the following mean proximate values: fat content of 35.82%, carbohydrate of 50.97%, 1.81% ash, 2.68% protein, 1.34% crude fibre, and moisture of 7.39%. The most abundant mineral in the seed is potassium (32.93 mg/100 g). Calcium, magnesium, phosphorus, sodium, iron, and zinc were at levels of <10 mg/100 g. Antinutritional factors found present in P. butyracea seed include oxalate (2737.42 mg/100 g), tannins (55.44 mg/100 g), saponins (10.23 mg/100 g), and alkaloids (9.18 mg/100 g). Also, the P. butyracea seed recorded mean total phenolics of 725.85 mg GAE/gdw), total flavonoids of 2313.15 μg (QE)/gdw, and DPPH activity of 82.02%. Although rich in fat, carbohydrates, and some minerals that can be exploited in food applications, the high contents of some antinutrients may pose nutritional challenges to its use. The findings from the indigenous knowledge investigation about Pentadesma butyracea seeds would partly influence the choice of appropriate processing approaches to maximising its value regarding food security challenges of indigenes in the study areas