Oyster mushroom growth on lignocellulosic waste from the Amazon

characterization of biomass powder for food product fortification

Abstract

Pleurotus spp. make up the second most cultivated group of mushrooms in the world. The production of flour from the biomass of these macrofungi constitutes a technological alternative for the formulation of functional food products. The aim of this research was to characterize the flour of Pleurotus djamor cultivated on lignocellulosic waste from the Amazon rainforest. P. djamor, provided by the DPUA culture collection at the Universidade Federal do Amazonas, was grown on potato dextrose agar + 0.5% (w/v) yeast extract. To obtain the inoculum, P. djamor was grown on Sabouraud agar + 0.5% (w/v) yeast extract. The mushroom was produced on cupuaçu (Theobroma grandiflorum) exocarp supplemented with rice bran. Production parameters were then evaluated and the basidiomata obtained were used to make flour. The centesimal composition, microbiological analysis and technological properties of this food product were then determined. The production parameters showed that the adaptation of the species and the potential of Amazonian waste were significant, as they showed biological efficiency of 137.91%, production rate of 8.11 g/day, productivity of 21.81% and loss of organic matter of 31.86%. The average size of the basidiomata was 12.2 x 7.5 cm, and the stipe was 2.5 cm. The flour proved to be a source of nutrients such as protein (13.68%) and fiber (9.84%). Water absorption index, water solubility index and swelling capacity were 6.29 g/g, 52% and CI 5.68 g/g, respectively. Oyster mushroom flour grown from Amazonian agroforestry waste is an innovative alternative for making healthy functional food products.