Nutrient Composition of Pleurotus sajor-caju Grown on Different Substrates

The oyster mushroom (Pleurotus sajor-caju) was cultivated on paddy straw, banana leaves, sugarcane baggase, water hyacinth and beetle nut husk. The fruit bodies were sun-dried and analyzed for various nutritional parameters. Considerable variation in the composition of fruit bodies grown on different substrates was observed. Moisture content varied from 88.15 to 91.64%. On dry matter basis, the percentage of nitrogen and crude protein varied from 4.22 to 5.89 and 18.46 to 27.78%, respectively and carbohydrate from 40.54 to 47.68%. The variation in content of crude fat and crude fibre ranged from 1.49 to 1.90 and 11.72 to 14.49%, respectively whereas, energy value of fruit bodies was between 310.00 and 352.32 kcal/100 g of fruit body weight.