scholarly journals Nutritional value and safety of castor bean (Ricinus communis) seeds detoxified in solid-state fermentation by Pleurotus ostreatus

2019 ◽  
Vol 17 (2) ◽  
Author(s):  
OLUWAFOLAKEMI CHRISTIANAH ADEBAYO ◽  
Clement Olusola Ogidi ◽  
BAMIDELE JULIET AKINYELE
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Pleurotus Ostreatus ◽  
Castor Bean ◽  
Nutritional Value ◽  
Ricinus Communis ◽  
Essential Amino Acids ◽  
Hematological Analysis ◽  
Castor Seeds ◽  
Proximate Analyses

Abstract. Adebayo OC, Ogidi CO, Akinyele BJ. 2019. Nutritional value and safety of castor bean (Ricinus communis) seed detoxified in solid-state fermentation by Pleurotus ostreatus. Biofarmasi J Nat Prod Biochem 17: 51-60. The nutrient and antinutrient contents of unfermented castor seeds (UCS), castor seeds fermented with Pleurotus ostreatus (CPF) and “Ogiri,” a naturally fermented condiment from castor seeds (CSF) were determined. Proximate analyses of all the samples were carried out using methods of Association of Official Agricultural Chemists. The biosafety of the samples was carried out using the animal model. The raw castor seeds (UCS) had the highest carbohydrate (61.04%), ash (6.02%), fats (6.65%), fiber (6.62%), and calcium (0.30 mg/100g). Castor seeds fermented with Pleurotus ostreatus (CPF) had the highest protein content of 20.47%, magnesium of 7.16 mg/100g, alkaloids (7.40 mg/g) and saponins (6.69 mg/g) . CSF had the highest zinc (0.69 mg/100g). CPF had the lowest tannin (0.05 mg/g). All the essential amino acids increased significantly in the fermented samples. Tryptophan was absent in UCS but present in CSF and CPF with values of 0.78 mg/100g and 1.15 mg/100g, respectively. The hematological analysis of the rats fed CPF had the highest WBC of 5.43×109, which indicated a positive immunomodulatory effect. Hence, this study revealed that Pleurotus ostreatus degraded the toxic compounds in castor seeds to a large extent and enhanced the nutritional contents of the final product.

Cellulase Production by Aspergillus japonicus URM5620 Using Waste from Castor Bean (Ricinus communis L.) Under Solid-State Fermentation

2011 ◽  
Vol 165 (3-4) ◽  
pp. 1057-1067 ◽  
Author(s):  
Polyanna Nunes Herculano ◽  
Tatiana Souza Porto ◽  
Keila Aparecida Moreira ◽  
Gustavo A. S. Pinto ◽  
Cristina Maria Souza-Motta ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Castor Bean ◽  
Ricinus Communis ◽  
Cellulase Production ◽  
Aspergillus Japonicus ◽  
Ricinus Communis L

scholarly journals Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus

2019 ◽  
Vol 7 (12) ◽  
pp. 2054
Author(s):  
Sanem Bulam ◽  
Nebahat Şule Üstün ◽  
Aysun Pekşen
Keyword(s):  
Pleurotus Ostreatus ◽  
Dairy Products ◽  
Nutritional Value ◽  
Large Scale ◽  
Essential Amino Acids ◽  
Fruiting Bodies ◽  
Mycelial Biomass ◽  
Biotechnological Processes ◽  
Medicinal Properties ◽  
Cultivation Techniques

Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. This therapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairy products, and commercially used in nutraceuticals and dietary supplements. The mycochemicals including polysaccharides (crude fiber and β-glucans), essential amino acids, ergothioneine, peptides, (glyco)proteins, lectins, phenolic compounds, polyketides (lovastatin), (tri)terpenoids, and enzymes are naturally found in the fruiting bodies and mycelial biomass of P. ostreatus. The major bioactive compounds concentration of this mushroom may be increased by modification of the substrate composition and cultivation or postharvest conditions. The goal of this review is to evaluate the results of the studies about the biochemical composition and medicinal properties of edible wild and cultivated P. ostreatus. Furthermore, the advanced novel cultivation techniques, biotechnological processes, and postharvest treatments were given in order to increase its nutritional and nutraceutical values.

Lignocellulolytic activity of Pleurotus ostreatus under solid state fermentation using silage, stover, and cobs of maize

BioResources ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. 3797-3807
Author(s):  
Magdah Ganash ◽  
Tarek M. Abdel Ghany ◽  
Mohamed A. Al Abboud ◽  
Mohamed M. Alawlaqi ◽  
Husam Qanash ◽  
...  
Keyword(s):  
Solid State ◽  
Incubation Period ◽  
Solid State Fermentation ◽  
Pleurotus Ostreatus ◽  
White Rot Fungi ◽  
Value Added ◽  
Extracellular Protein ◽  
White Rot ◽  
White Rot Fungus ◽  
Lignocellulosic Substrate

Lignocellulolytic white-rot fungi allow the bioconversion of agricultural wastes into value-added products that are used in a myriad of applications. The aim of this work was to use corn residues (Zea mays L.) to produce valuable products under solid-state fermentation (SSF) with Pleurotus ostreatus. White-rot fungus P. ostreatus was isolated from maize silage (MS) and thereafter it was inoculated on MS as substrate and compared with maize stover (MSt) and maize cobs (MC) to determine the best lignocellulosic substrate for the production of lignocellulolytic enzymes and extracellular protein. The MS gave the highest productivity of CMCase (368.2 U/mL), FPase (170.5 U/mL), laccase (11.4 U/mL), and MnPase (6.6 U/mL). This is compared to productivity on MSt of 222 U/mL, 50.2 U/mL, 4.55 U/mL, and 2.57 U/mL, respectively; and productivity on MC at the same incubation period as 150.5 U/mL, 48.2 U/mL, 3.58 U/mL, and 2.5 U/mL, respectively. The levels of enzyme production declined with increasing incubation period after 15 and 20 days using MS and MC, respectively, as substrates. Maximum liberated extracellular protein content (754 to 878 µg/mL) was recorded using MS, while a low amount (343 to 408 µg/mL) was liberated with using MSt and MC.

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