Introduction:

Mushroom nowadays considered as one of the most important functional food with many well-known therapeutic applications (El-Enshasy and Hatti-Kaul, 2013; Soltani et al., 2013; Sarmidi and Enshasy, 2012; Deepalakshmi and Mirunalini, 2014; Ozturk et al., 2015). Over 200 species of mushrooms have long been used as functional foods around the world (Kalac, 2013), but only about 35 species have been commercially cultivated (Aida et al., 2009; Xu et al., 2011). Several types of the mushrooms have been reported to have therapeutic properties such as antidiabetic, antimicrobial, antioxidant, anticancer, lipid lowering and immune-modulating effects (Tan et al., 2015). Pleurotus species are very much effective in reducing harmful plasma lipids (Alam et al., 2007) and thus reduce the chance of atherosclerosis and other cardiovascular and artery- related disorders. These medicinal properties might be due to the presence of some important components in dietary mushroom.

Pleurotus spp. is one of most extensively studied white-rot fungi for its exceptional ligninolytic properties (Philippoussis et al., 2001; Olivieri et al., 2006; Li and Shah, 2016). This genus cleavages cellulose, hemicellulose and lignin from wood, whereas brown rot fungi only cleavage cellulose and hemicellulose (Machado et al., 2015). In basidiomycete fungi, extracellular laccases are constitutively produced in small amounts and the lignocellulolytic enzymes are affected by many typical fermentation factors, such as medium composition, pH, temperature, aeration rate, etc (Ahmed et al., 2013; Cogorni et al., 2014; Velioglu and Urek, 2015). Phenolic compounds are produced by fungi in adaptation to abiotic and biotic stress conditions such as infection and low temperature (Islam et al., 2016).

Bangladesh is a thickly populated country and we have to increase intensive use of land for increasing crop production also considering natural resources. In this case mushroom cultivation can be a huge opportunity for increasing crop production per unit area with the vertical use of land. As a vegetable, mushroom can play an important role to meet up the nutritional requirements of the population of our country. It is also a highly nutritious, delicious, medicinal and economically potential vegetable. The Greeks believed that mushrooms provided strength for warriors in battle. The Pharoaphs prized mushrooms as a delicacy and the Romans regarded mushrooms as the "Food of the Gods," which was served only on festive occasions. The Chinese treasured mushrooms as a health food, the "Elixir of life." The Mexican Indians used mushrooms as hallucinogens in religious ceremonies and in witchcraft as well as for therapeutic purposes (Chang and Miles, 1988).

Pleurotus spp. are considered good source of superior quality protein, with well distributed essential amino acids (Patil et al., 2010). Oyster mushroom has high nutritional value as an important source of protein, carbohydrates, vitamins, calcium, and iron (Hilal et al., 2012). The nutritional advantages of mushrooms include a low content of calories and a high content of proteins, minerals and dietary fiber (Beluhan and Ranogajec, 2011). Oyster mushrooms are rich in Vitamin C, B complex, and mineral salts required by the human body (Randive, 2012).

The climatic conditions and seasonal diversity of Bangladesh is ideal for the cultivation of the oyster mushroom (Amin et al., 2007). Mushroom production in rural communities can alleviate poverty and improve the diversification of agricultural production (Chang and Mshigeni, 2001). Oyster mushroom has been widely cultivated in many different parts of the world. It has abilities to grow at a wide range of temperatures utilizing various lignocelluloses (Sa´nchez, 2010). Further, the oyster mushroom has many species which can be suitably cultivated in diverse agro-ecological situations (Shirur, 2011). Oyster mushroom (Pleurotus ostreatus) is a popular edible mushroom that is commercially cultivated worldwide (Zhang et al., 2012).

Oyster mushrooms are the easiest and least expensive commercial mushrooms to grow because they are well known for conversion of crop residues to food protein (Banik and Nandi, 2004). Oyster mushroom (Pleurotus ostreatus) is an edible mushroom having excellent fragrant and taste and its cultivation on crop residues is considered as potential source of income, an alternative food production, provision of employment, and for recycling of agricultural wastes.

Materials and Methods

The experiment was conducted at the Biochemistry laboratory and Mushroom Culture House (MCH) of the Department of Biochemistry, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh. Mother culture of oyster mushroom (Mushroom seed) was collected from National Mushroom Development and Extension Center, Savar, Dhaka, Bangladesh. The experiment was laid out in single factor Completely Randomized Design (CRD). The experiment included four treatments with five replications.

The experiment consists of four different fertilizer treatments. The experiment considered the following treatments: T1: Control (0 g NPK in 10 kg straw)
T2: 2 g NPK in 10 kg straw
T3: 4 g NPK in 10 kg straw
T4: 6 g NPK in 10 kg straw
Here, N:P:K=2:1:1

The Protein contents of the fruiting bodies of the mushrooms were determined by the standard Micro-kjeldhal procedure. According to this method total nitrogen contents of the samples were estimated and protein contents were finding out by multiplying by 6.25 to the total nitrogen values. The total nitrogen was determined by the Kjeldahl methods, which depends upon the conversion of protein nitrogen into ammonium sulfate, by digestion ammonia liberated from the ammonium sulfate by making the solution alkaline were distilled into known volume of a standard acid, which was then back titrated

Where A = ml of NaOH required in the titration of blank
B = ml of NaOH required in the titration of sample
N = Normality of the NaOH
W = Weight of the sample
The protein content in gram per 100 g of the dried sample = Where, D = Percentage of dried sample from the fresh sample

Lipid was estimated as crude ether extraction of the dry materials. The dried sample (about 5.0 g) was weighed into a conical flask and plugged with fat free cotton. The flask was then placed in an electric shaker and extracted with anhydrous ether for about 16 hours. The ether extract was filtered into another weighed conical flask. The flask containing the original ether extract was washed 4 to 5 times with small quantities of ether and the washings were also transferred to the filter paper. The ether in the conical flask was then removed by evaporation, and the flask with the residual was dried in an oven at 800C to 1000C, cooled in a dessicator and weighed. The result was expressed as follows:

Lipid contents (g) per 100 g of dried sample =

One gram of the sample was weighed accurately into a crucible. The crucible was placed on a clay pipe triangle and heated first over a low flame till all the material was completely charred, followed by heating in a muffle furnace for about 5-6 hours at 600°C. It was then cooled in a desiccator and weighed. To ensure completion of ashing, the crucible was then heated in the muffle furnace for 1h, cooled and weighed. This was repeated till two consecutive weights were the same and the ash was almost white or grayish white in color. Then total ash was calculated as following equation (Raghuramulu et al., 2003):

The content of the available carbohydrate was determined by the following equation: Carbohydrate (g/l00 g sample) = 100 - [(Moisture + Fat + Protein + Ash + Crude Fiber) g/100 g] (Raghuramulu et al., 2003).

Ten gram of moisture and fat-free sample was taken in a beaker and 200 ml of boiling 0.255 N H2SO4 was added. The mixture was boiled for 30 minutes keeping the volume constant by the addition of water at frequent intervals. The mixture was then filtered through a Moslin cloth and the residue washed with hot water till free from acid. The material was then transferred to the same beaker and 200 ml of boiling 0.313 N NaOH was added. After boiling for 30 minutes (keeping the volume constant as before) the mixture was filtered through a Moslin cloth and the residue was washed with hot water till free from alkali, followed by washing with some alcohol and ether. It was then transferred to a crucible, dried overnight at 80-100°C and weighed (We) in an electric balance (KEY: JY-2003; China). The crucible was heated in a muffle furnace (Nebertherm: Mod-L9/11/c6; Germany) at 600°C for 5-6 hours, cooled and weighed again (Wa). The difference in the weights (We-Wa) represents the weight of crude fiber (Raghuramuluet al., 2003).
Therefore,
Crude fiber (g/l00 g sample) = [100-(moisture + fat)] x(We-Wa)/Wt. of sample

For elementary composition analysis the equipment were used as electric balance, desiccators, atomic absorption spectrophotometer (AAS), spectrophotometer, porcelain crucible, beaker and flame photometer etc.

The sample was digested with nitric acid to release of Ca, Mg, K, Fe, S, Zn, Nand P. Ca, Mg, Fe, S and Zn were determined by atomic absorption spectrophotometer, K was determined by flame photometry, N was determined by flame photometry and P by spectrophotometer.

Where, a= mg/L Ca, Mg, K or P measured on atomic absorption spectrophotometer, flame photometer or spectrophotometer
b= ml diluted filtrate transferred into the 50 ml volumetric flask for determination of Ca, Mg, K or P
c = g sample weighed into the digestion tube

If an additional dilution is made before the transfer to the 50 ml volumetric flask, the result is multiplied with the dilution factor. But the above elements were in trace. So addition of dilution was not to be performed.

Zn and Fe measured on atomic absorption spectrophotometer
c = g sample weighed into the digestion tube

50 ml diluted filtrate was transferred into a 50 ml volumetric flask using a pipette to volume with water and mixed.30 ml water was added, mixed and then 10 ml ammonium molybdate-ascorbic acid solution was added to volume with water and mixed. After 15 minutes, the absorbance was measured on a spectrophotometer at 890 nm.

Organic matter is destructed and sulphur is oxidized to sulphate by digestion with a mixture of nitric and perchloric acid. The sulphate is determined by precipitation as barium sulphate using the following formula.

Where,
A = weight of BaSO4 g
M = amount of soln. transferred to beaker for precipitation of BaSO4 (ml)
W = weight of sample in g

The data obtained for different parameters were statistically analyzed to find out the significance of the difference among the treatment. All the data collected on different parameters were statistically analyzed by MSTAT-C. The mean values of all the characters were evaluated and analysis of variance was performing by the ‘F’ test. The significance of the difference among the treatments means was estimated by the least significant difference (LSD) test at 5% level of probability (Gomez and Gomez, 1984).

Results and Discussion

Statistically significant variation was recorded in terms of moisture content of oyster mushroom due to chemical nutrients (Table 1). The highest moisture content was found in T1 (88.95%) treatment which was statistically identical with T2 (87.33 %) treatment whereas, the lowest moisture content was recorded in T3 (84.33%) treatment which was statistically identical with T4 (85.42%) treatment. The findings of the present experiment corroborate with the Ragunathan et al. (1996) where they showed that the moisture content of the fruiting bodies ranged from 84.70 to 91.90%.

Chemical nutrients varied significantly in terms of dry matter content of oyster mushroom (Table 1). The highest dry matter content was found from T3 (15.67 %) treatment which was statistically identical with T4(14.58%) treatment and the lowest dry matter content was recorded in T1 (11.05 %) treatment which was statistically identical with T2(12.67 %) treatment. The result of the present study matches with the findings of previous one that reported by Kulsum et al.(2009), they revealed that the dry matter percentage of the fruiting body was ranged from 9.40 to 9.98.

Protein content of oyster mushroom showed statistically significant due to chemical nutrients (Table 1). The highest protein content was recorded in T3 (25.54%) treatment which was statistically identical with T4 (25.49%) treatment. On the other hand, the lowest protein content was observed in T1 (22.45%) treatment which was statistically identical with T2 (23.07%) treatment. Zhang-Ruihong et al. (1998) reported the protein content of mushrooms produced was 27.2% on an average.

Statistically significant variation was recorded in terms of lipid content of oyster mushroom due to chemical nutrients (Table 1). The highest lipid content was observed from T3 (6.23%) treatment and closely following by T4 (5.97 %), T2 (5.83 %) treatment whereas, the lowest lipid content was obtained in T1 (5.47%). The result of the present study was found more or less similar with the findings of Alam et al. (2007a) who reported 4.30 to 4.41% lipids in oyster mushroom.

Chemical nutrients varied significantly in terms of ash content of oyster mushroom under the present trial (Table 1). The highest ash content was found in T3 (8.76%) treatment, again the lowest ash content was recorded in T1 (7.64%) treatment. The findings of the present study was supported by the study of Kulsum et al.(2009)who found that ash content was ranged from 6.58 to 8.41%. Alam et al. (2007b) reported 8.28 to 9.02% ash in Pleurotus spp. which was also higher than the findings of present study.

Statistically significant variation was recorded in terms of carbohydrate content of oyster mushroom due to chemical nutrients (Table 1). The highest carbohydrate content was recorded in T1 (41.96%) treatment which was statistically identical with T2 (38.98%) treatment whereas, the lowest was observed in T3 (33.42 %) treatment which was closely followed with T4 (35.94%) treatment. The findings of the present study were not supported by the study of Kulsum et al.(2009)who found that carbohydrate content was ranged from 32.85 to 56.38% which showed a high rate of variation. Ragunathan et al. (1996) recorded the carbohydrate content ranged from 40.6 to 46.3%. Chang et al. (1981) reported that the fruiting bodies of mushrooms contained 40.30-50.7% carbohydrates which were also than the findings of this study.

Crude fiber content of oyster mushroom showed statistically significant variation due to chemical nutrients (Table 1). The highest crude fiber content was found in T3 (25.85 %) treatment which was closely following by T4 (24.26 %) and T2 (24.17 %) treatment, while the lowest ash content was obtained in T1 (22.48%) treatment. The findings of the present study corroborate with the study Alam et al. (2007a) reported 22.87g/100g to 23.29g/100g of fiber in Pleurotus spp. Manzi et al. (2001) reported that on an average, a serving (100 g) of mushroom will supply 9 to 40% of the recommended of dietary fiber which was also differ from the present study.

Treatments	Moisture (%)	Dry matter(%)	Protein (%)	Lipid (%)	Ash (%)	Carbohydrate (%)	Crude fiber (%)
T1	88.95a	11.05b	22.45b	5.47c	7.64d	41.96a	22.48c
T2	87.33a	12.67b	23.07b	5.83b	7.95c	38.98b	24.17b
T3	84.33b	15.67b	25.54a	6.43a	8.76a	33.42d	25.85a
T4	85.42b	14.58b	25.49a	5.97b	8.34b	35.94c	24.26b
LSD(0.05)	2.294	2.436	1.284	0.305	0.285	1.386	1.501
CV(%)	5.32	4.27	4.27	5.48	3.95	3.57	4.98

In a column means having similar letter(s) are statistically similar and those having dissimilar letter(s) differ significantly at 0.05 level of probability
T1: Control (0 g NPK in 10 kg straw)
T2: 2 g NPK in 10 kg straw
T3: 4 g NPK in 10 kg straw
T4: 6 g NPK in 10 kg straw

Mineral content

Statistically significant variation was recorded in terms of N content of oyster mushroom due to chemical nutrients (Table 2). The highest N content was recorded in T3 (4.09%) treatment which was closely followed by T4 (3.92 %) and T2(3.83 %) treatment. On the other hand, while the lowest N content was observed in T1 (3.47 %) treatment. Moni et al. (2004) reported that on dry matter basis, the percentage of nitrogen 18.46 to 27.78% which was much higher than the findings of this experiment

Different chemical nutrients showed significant differences in terms of P content of oyster mushroom (Table 2). The highest P content was observed in T3 (1.49 %) treatment which was statistically identical with T4 (1.44 %) and T2 (1.40 %)treatment, while the lowest P content was found in T1 (1.33 %) treatment. Kulsum et al.(2009) also found that phosphorus content was ranged from 0.84 to 0.92% which was smaller than the findings of this experiment.

Significant variation was recorded in terms of K content of oyster mushroom due to chemical nutrients (Table 2). The highest K content was recorded in T3 (2.69 %) treatment which was statistically identical with T4 (2.60 %) treatment whereas, the lowest K content was observed in T1 (2.34%) treatment which was closely followed by T2 (2.51 %) treatment. The findings of the present study similar with the study of Chang et al. (1981) who reported that the fruiting bodies of Pleurotus contained 1.43 to 1.88 mg/g of K on dry weight basis. Sarker et al. (2007a) also found 1.3% potassium in oyster mushroom which was smaller than the findings of present study.

Different chemical nutrients varied significantly in terms of Ca content of oyster mushroom (Table 2). The highest Ca content was observed in T3 (1.96%) treatment which was statistically identical with T4 (1.95 %) and T2 (1.92%) treatment and the lowest Ca content was recorded in T1 (1.73%) treatment. Sarker et al. (2007b) reported maximum of 18400 ppm Ca was found in mushroom which was grown on wheat straw. Alam et al. (2007a) who found 22.15 to 33.7 mg/100 g calcium in different oyster mushroom varieties.

Statistically significant variation was recorded in terms of Mg content of oyster mushroom due to chemical nutrients (Table 2). The highest Mg content was found in T3 (0.79%) whereas, the lowest Mg content was recorded in T1 (0.67%) treatment which was closely followed by T2 (0.72 %) and T4 (0.71%) treatment. Sarker (2004) also found 0.21% magnesium in oyster mushroom which was smaller than the findings of this experiment.

Fe content of oyster mushroom showed statistically significant variation due to chemical nutrients (Table 2). The highest Fe content was recorded in T3 (525.48 ppm) treatment which was closely followed by T4 (510.81 ppm) treatment. On the other hand, the lowest Fe content was observed in T1 (482.89 ppm) treatment. Sarker et al. (2007b) reported that content of Fe in the mushroom grown on different substrates varied from 92.09 ppm to 118.40 ppm. The result of the present study found iron higher than the value found by Alam et al. (2007a) who found that iron content of different oyster mushroom varieties ranged from 33.45 to 43.2 ppm.

Statistically significant variation was recorded in terms of S content of oyster mushroom due to chemical nutrients (Table 2). The highest S content was found in T4 (0.33%) treatment which was statistically identical with T2 (0.32%), T3 (0.32 %) treatment, whereas the lowest S content was recorded in T1 (0.28%) treatment. The findings of the present study were supported with the findings of Alam et al. (2007a) who recorded 0.238 to 0.321% of sulphur from their earlier study in oyster mushroom varieties.

Different chemical nutrients showed statistically significant differences in terms of Zn content of oyster mushroom (Table 2). The highest Zn content was observed in T3 (15.54%) treatment which was statistically identical with T2 (15.32 %) and T4 (15.22 %) treatment whereas, the lowest Zn content in T1 (14.02%) treatment. The results of the present study have the similarity with the study of Alam et al.(2007b) found from their earlier experiment that zinc content of different oyster mushroom ranged from 16 to 20.9%. Sarker et al. (2007a) found 30.92 ppm zinc in oyster mushroom.

Treatments	N(%)	P(%)	K(%)	Ca(%)	Mg(%)	Fe(ppm)	S(%)	Zn(%)
T1	3.47 c	1.33 b	2.34 c	1.73 b	0.67 c	482.89 c	0.28 b	14.02b
T2	3.83 b	1.40 ab	2.51 b	1.92a	0.71 b	498.86 b	0.32 a	15.32a
T3	4.17 a	1.49 a	2.69a	1.96a	0.79 a	525.48 a	0.32a	15.54a
T4	3.92 b	1.44 a	2.60a	1.95a	0.72 b	510.81 b	0.33 a	15.22a
LSD(0.05)	0.278	0.108	0.128	0.145	0.014	15.84	0.012	0.759
CV(%)	5.22	3.78	5.95	4.95	4.46	3.35	5.28	3.79

In a column means having similar letter(s) are statistically similar and those having dissimilar letter(s) differ significantly at 0.05 level of probability
T1: Control (0 g NPK in 10 kg straw)
T2: 2 g NPK in 10 kg straw
T3: 4 g NPK in 10 kg straw
T4: 6 g NPK in 10 kg straw

Conclusion

The lowest moisture content (84.12%), carbohydrate content (34.83%) was found in T3 [4 g NPK in 10 kg straw]. The highest dry matter content (15.67%), protein content (25.54%), lipid content (6.43%), ash content (8.76%), crude fiber (25.85%) was recorded in T3. The highest amount of nitrogen content (4.17%), phosphorus content (1.49%), potassium (2.69%), calcium (1.96%), magnesium (0.79%), iron (525.48 ppm), sulphur (0.33%) and zinc (15.54%) was attained from T3. So treatment T3 performed significantly better on nutrient and mineral content of oyster mushroom (Pleurotus ostreatus).

Recommendations

In this experiment, mixed different chemical nutrients (NKP) performed better in respect of different nutrient composition and mineral content of oyster mushroom. Therefore, 4 g NPK in 10 kg straw can be recommended for farmer level oyster mushroom cultivation.

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