Author(s):

Harapriya Nayak, LB Singh, NC Choudhuri, N Bommayasamy, VK Pandey and A Kundu

Abstract: The white oyster mushroom (Pleurotus florida) are well known for their unique taste, delicious flavour, low calories, high protein, dietary fiber, carbohydrate, vitamins and minerals. The present research work was carried out to study the cultivation practices of oyster mushroom, yield, nutritional quality and economics under bay Island condition. The yield of oyster mushroom was found to be 601 g/kg of substrate (paddy straw) with biological efficiency 60.1%. Proximate composition of oyster mushroom contained 86.5% moisture on fresh weight basis. Besides, the crude protein, crude fat, total ash, crude fibre and total carbohydrate were 25.04 g, 1.93 g, 5.57 g, 21.80 g and 45.66 g respectively per 100 g on dry weight basis which provides 300 kcal energy and B:C ratio of 2.96. Oyster mushroom is a potential source of protein and other vital nutrients that can enrich human diet and it is found to be a profitable venture for the Island women/agrarian community.

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