Due to their excellent flavour and taste, Pleurotus species, which flourish in temperate subtropical environments, are well-liked among edible mushrooms. Oyster mushrooms could be grown on a variety of substrates due powerful enzymatic properties. sp. grows more easily, profitably, nutrient-densely organic waste raw materials environmental factors. Sterilization the substrate is one most crucia...

The study was conducted at Dr. Emilio B. Espinosa, Sr. Memorial State College of Agriculture and Technology (DEBESMSCAT) Cabitan, Mandaon, Masbate. experimental design used 3 x 7 CRD factorial with three varieties mushrooms (Pink Oyster, White Abalone, Milky Mushroom), seven agricultural substrates as treatments, Treatment A (70% rice straw 30% sawdust), B corn cob), C Carbonized Rice Hull), D ...

Abstract Background The import of wheat flour is the major driver for high prices and low use bakery products in non-producing tropical countries such as Democratic Republic Congo (DRC). These products’ worsen risk malnutrition food insecurity among rural resource-poor populations. This study aimed at substituting imported with less expensive local cassava fortified oyster mushroom order to mit...

Oyster mushroom is a group of food plants that are rich in protein, vitamins and minerals. The weakness this its high moisture content so it rots quickly when stored fresh conditions. Drying by using solar energy one the best options because sufficient quantity low cost. This study proposes dryer with three collectors 500 mm x 1254 each 4 rack. drying experimental sample 1 kg. model kinetics MM...

BACKGROUND In Uganda, the chaff remaining from threshed panicles of millet and sorghum is a low value, lignocellulose-rich agricultural by-product. Currently, it is used as a substrate for the cultivation of edible Oyster mushrooms (Pleurotus ostreatus). The aim of this study was to assess the potential to exploit the residual post-harvest compost for saccharification and fermentation to produc...

An unknown vitamin D compound was observed in the HPLC-UV chromatogram of edible mushrooms in the course of analyzing vitamin D(2) as part of a food composition study and confirmed by liquid chromatography-mass spectrometry to be vitamin D(4) (22-dihydroergocalciferol). Vitamin D(4) was quantified by HPLC with UV detection, with vitamin [(3)H] itamin D(3) as an internal standard. White button, ...

This study aims to analyze individual factors and entrepreneurial behavior of oyster mushroom farmers in Payakumbuh. The characteristics were analyzed descriptively from 60 selected using a non-probability sampling technique, namely purposive sampling. results showed that consisting experience, self-confidence, motivation try farming, skills, perceptions effort, desire classified into the high ...

This research is a type of quantitative conducted on the "Arka" oyster mushroom farming business in Probolinggo district, East Java. Sources data used are simple financial records farm owners as secondary sources and interviews with informants to "arka" farms. Because it still uses estimated figures its determination. So that this can lead less accurate results total production costs incurred s...

Abstract This study aims to compare the suitability of two ergonomic evaluation tools, AULA and RULA, in assessing musculoskeletal disorders (MSD) potential risks oyster mushroom farmers. The was based on 26 activities involved cultivation process, observed four farms Lempake Samarinda, assessed by 12 experienced experts ergonomics, safety health, agriculture. hit rate quadratic weighted κ were...