Phenotypic profiling, Comparative analysis of Nutritional compositions and Antioxidant potential of Pleurotus ostreatus (oyster mushroom) cultivated on Different Agricultural wastes

Oyster mushrooms (Pleurotus ostreatus) are a type of edible mushroom that has gained popularity worldwide due to its nutritional benefits, culinary value, and potential medicinal properties. This study investigated the phenotypic profiling, nutritional compositions, and antioxidant potential of Pleurotus ostreatus (oyster mushroom) cultivated on three different agricultural wastes: Gmelina tree sawdust, oil palm fruit pressed fibers, and cassava peels using standard mycological procedures. The results showed significant variations in morphological features, nutritional content, and bioactive compounds among the mushrooms grown on different substrates. Pleurotus ostreatus grown on oil palm fruit pressed fibers looked blossomed, tan in color, and matured faster, while those grown on cassava peels did not blossom, had a shiny white color, and matured late. Pleurotus ostreatus grown on Gmelina tree sawdust had the highest protein content (9.8%), while those on oil palm fruit fibers had the highest fiber content (6.6%) and steroid content (75.6%). Mushroom cultivated on cassava peels exhibited the highest carbohydrate content (13.3%), saponins-like compounds (39.6%), and antioxidant activity (RSA: 74.9%, IC50: 2.4 mg/ml). These findings suggest that the substrate used for cultivation significantly influences the nutritional and bioactive properties of P. ostreatus, allowing for the production of mushrooms with specific desired characteristics.