Photo Gallery

Login

Search

News & Updation

  • Updated Version
  • WJPPS introducing updated version of OSTS (online submission and tracking system), which have dedicated control panel for both author and reviewer. Using this control panel author can submit manuscript
  • Call for Paper
    • WJPPS  Invited to submit your valuable manuscripts for Coming Issue.
  • Journal web site support Internet Explorer, Google Chrome, Mozilla Firefox, Opera, Saffari for easy download of article without any trouble.
  •  
  • WJPPS Impact Factor
  • Its our Pleasure to Inform you that WJPPS Impact Factor has been increased from  7.454 to 7.632  due to high quality Publication at International Level

  • ICV
  • WJPPS Rank with Index Copernicus Value 84.65 due to high reputation at International Level

  • WJPPS AUGUST ISSUE PUBLISHED
  • AUGUST 2020 Issue has been successfully launched on 1 August 2020.

Abstract

CULTIVATION OF PLEUROTUS SPECIES OF MUSHROOM, ITS COMMERCIAL PRODUCTS AND STUDY OF ITS BIOCHEMICAL PROPERTIES

Sharad Goswami* and Sapna Khariwal

ABSTRACT

The cultivation of edible fungi is a controlled bio-conservation of agro industrial lingo-cellulosic waste & residues Mushroom cultivation fits in very well with sustainable farming & has several advantages. It uses agricultural waste products. Oyster mushroom grow on various substrates viz., paddy straw, Wheat straw, vegetable plant residues. A high production per surface area can be obtained, after picking the spent substrate is still a good soil conditioner. The Mushrooms are good cash crop. The development of Oyster Mushroom (Grey and pink) production on agricultural waste like wheat, straw gives very high yield as well as the nutritional contain like carbohydrate, protein, ash, calcium, magnesium, crude fibres and lipid were checked. The oyster mushroom may be considered a medicinal mushroom, since it contains statins such as lovastatin which work to reduce cholesterol. They are good source of vitamin B1, B2, B6, C and D. They contain high amount of minerals namely, K, P, Cu and Fe, but poor in Ca. The supplementary value of mushroom protein in vegetarian diet is, therefore, of considerable significance. Lintzel (1941) reported the digestibility of mushroom protein to be as high as 72 to 83%. Mushrooms are a low-calorie food usually eaten cooked or raw and as garnish to a meal. Dietary mushrooms are a good source of B vitamins, such as riboflavin, niacin and pantothenic acid, and the essential minerals, selenium, copper and potassium. Fat, carbohydrate and calorie content are low, with absence of vitamin C and sodium. There are approximately 20 calories in an ounce of mushrooms. Protein estimation by Lowry‟s method Phytochemical analysis qualitative and quantitative test perform.

Keywords: Oyster Mushroom, Nutrition, Medicinal values Antimicrobial activity, Phytochemical Analysis.


[Full Text Article]

Call for Paper

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More

Online Submission

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More

Email & SMS Alert

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More