UTILIZATION OF ARECANUT LEAF SHEATH AND ORANGE PEEL AS ENVIRONMENTALLY FRIENDLY ALTERNATIVE SUBSTRATES FOR CULTIVATING PLEUROTUS OSTREATUS

Abstract

In the current era, harnessing agricultural waste recycling for the production of high-value nutritional products not only addresses sustainability challenges but also holds immense potential for meeting the growing demand for nutritious food sources worldwide. In this investigation, we explored the economic viability of utilizing waste arecanut leaf sheath remnants, a byproduct of plate-making, as a substrate for the cultivation of the edible mushroom Pleurotus ostreatus spp. The study involved assessing various substrate combinations (T1, T2, T3, and T4): Paddy straw alone (T1), arecanut leaf sheath alone (T2), a 1:1 ratio of arecanut leaf sheath and paddy straw (T3), and a 2:1:1 ratio of arecanut, paddy straw, and orange peel (T4). Among the combinations experimented, T4 exhibited the most beneficial outcomes by displaying the rapid transformation of a pinhead into mature mushrooms, highest rate of primordial formation, highest average number of fruiting bodies, and greatest average weight of individual fruiting bodies. Consequently, T4 yielded the highest overall mushroom production. Importantly, T4 addressed the nutritional aspect of mushroom consumption, aligning with the goal of enhancing protein intake while maintaining a low-calorie diet. The T4 combination provided approximately 3.2 g of protein per 100 g of mushrooms, accompanied by an estimated 31.84 calories. These findings underscore the potential of utilizing arecanut leaf sheath and orange peel as sustainable and cost-effective substrates for P. ostreatus cultivation, offering both nutritional and economic benefits. This research contributes to the development of environmentally friendly practices in the field of edible mushroom cultivation.