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PASIG CITY SCIENCE HIGH SCHOOL
In Partial Fulfillment of
Requirements in Technical
Research I
Cajuguiran, Isabel Katrina G.
Bonifacio, Gianne
Silverio, Romabel
Ventura, Emmanuel
Villanueva, Krizia Nicole
Ms. Donabel G. Simporios
July 2010
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CHAPTER I
INTRODUCTION
Mushrooms are fleshy plants that belong to the fungi group. They grow
from decaying materials and have no chlorophyll. They usually grow in places
where it is cool and moist. They are usually found in pastures, meadows, and
woodlands. Some are commercially raised in caves, indoors on shelves filled with
partly decaying animal and plant materials, and in greenhouses where the average
outside temperature is cool. Mushroom spawn, or root growth, that is planted in
this material grows rapidly and soon fills the bed with tiny threadlike rootlets. The
mushrooms do not show above the ground until the rootlets are well grown.
Mushrooms come in different colors, usually white, orange, red, and
brown. They also have different sizes and shapes, the most common of which
have short, thick stems and umbrella like fleshy caps. While quite a few are
poisonous, mushrooms are widely cultivated because of its many uses to man,
mainly as source of food. Aside from being edible and delicious to eat, these
small plant fungi also have medicinal properties because they contain statins like
lovastatin, a substance that is used in medicines for cardiovascular patients.
Lovastatin is a substance that lowers the cholesterol in the blood.
Moreover, mushrooms can also be used for mycoremidiation – the process
of using fungi to return an environment (usually soil) that is contaminated by
pollutants to a less contaminated state.
Nutritionally speaking, mushrooms are richer in quality proteins than
green plants. It contains important minerals like iron, phosphorus, potassium, and
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calcium and is rich with vitamins, particularly vitamin D. It is also rich in fibers
that stimulate digestion in humans. Thus, mushrooms are considered an “almost
perfect food” and very popular around the world.
BACKGROUND OF THE STUDY
Mushrooms have yet to get acceptance and approval of the Filipino palate,
especially the children. Although not yet very popular among Filipinos compared
to other countries, the demand for mushroom in the country is rapidly increasing
primarily because of its excellent medicinal and nutritional value as well as being
eco friendly. These beautiful plant fungi are known to regenerate the otherwise
Earth’s polluted soil caused by man. Thus far, mushroom cultivation would be a
profitable enterprise as its income generating activity can be done both in rural
and urban areas using either highly urbane equipment or low-cost materials and
agricultural wastes. An example of this is the famous mushroom farm and burger
restaurant located in the heart of Tagaytay City. Mushroom production in the
Philippines can be cost-efficient as farmers can use the huge volume of
agricultural “waste” that are all over the country such as rice straws, corn stalks,
coconut husk and banana peel and leaves, to name a few.
Most mushroom farmers use sawdust in cultivating mushrooms. However,
the use of sawdust means the cutting of trees to be used for building materials.
Since mushrooms can be grown in partly decaying animal and plant materials, it
would be more prudent and eco friendly to use agricultural by-products, such as
rice bran, corn or sugar cane stalks and banana peels or leaves, among others.
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This research will try to study the effects of growing mushrooms, such as
the Oyster Mushroom as a source of spawn for cultivation, using Coconut husk,
shredded newspaper and coffee grounds as the agricultural “waste products”
(decaying materials), as the alternative to using sawdust.
Oyster Mushroom, or Pleurotus ostreatus, is an edible mushroom that is
readily available in most supermarkets. One of the components of the substrate,
coffee grounds, comes from brewed coffee beans. Spent coffee grounds are used
as fertilizer in gardens for their high nitrogen content. Some coffee companies and
coffee shops, including Starbucks, give their used coffee grounds to gardeners for
this purpose. Coffee grounds have a beneficial effect on the acidity of garden soil
by the same chemical processes to which the use of sawdust as a composting
material gives rise. Aside from coffee grounds, shredded newspaper will also
serve as one of the substrates. Newsprints also have high hydrogen content which
is greatly needed by plants.
These are very rich in carbohydrates, nitrogen and sugar and a host of
other important nutrients. The aforementioned substances are present in the
mushrooms’ substrates. A substrate is the source of nutrients that mushrooms (or
plants) need in order to grow.
OBJECTIVES
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1. The study aims to make a substrate containing Coconut husk, shredded
newspaper and coffee grounds
2. To know if coffee grounds and newspaper as additives to the substrate
3. To know if the coffee grounds can be used for mushroom cultivation
4. To know the effectiveness of coffee grounds combined with shredded
newspaper as the alternative for the rice bran in a substrate
5. To make a substrate that can lessen agricultural “waste products”
HYPOTHESIS
Used coffee grounds, shredded newspaper, and coconut husk contain the
nutrients needed by the oyster mushroom to grow, thus they can be considered as
substrate for said mushroom instead of sawdust.
SCOPE AND LIMITATIONS
Food shortage has become a concern both by government and science vis-à-
vis the rapidly growing population. With the fast rising population growth and
the limited natural resources, science and technology need to find alternatives for
faster and more efficient food production.
The Pleurotus Ostreatus mushroom is among the food source that can be
easily cultivated in large quantities and available in a short period of time. It
contains nutrients comparable to meat, making mushroom a good alternative
source of food instead of the more expensive meat.
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This research study will deal with oyster mushroom that belongs to the
species Pleurotus ostreatus only. The Musa paradisiaca Linn.banana peeling will
be utilized for its substrate. This material will be sourced from the wastes of
banana cue and turon vendors at the Pasig Market. Further, it the study will deal
only with the possibility of growing oyster mushroom in the substrate of the Saba
peelings. The determinants would be the quantity, color, shape and size of the
produce. The team, however, will not study whether the mushrooms’ nutritional
value will be affected by the substrates or the length of time in the growth of the
mushroom.
The study shall be conducted in Pasig City Science High School. The Coffee
grounds will be sourced from Starbucks Coffee.
SIGNIFICANCE OF THE STUDY
The experiment may be able to address both the societal issues of waste
reduction and food shortage. As the banana is one of the Philippines’ major
source of food, its peeling has become one of the most plentiful in the
biodegradable wastes. Its utilization can significantly reduce trash found in the
public markets of Pasig City.
On the other hand, food shortage can now be addressed. The oyster
mushroom is harvestable in a few weeks thus making it available to consumers in
a shorter period of time. Planting the fungi is simple. The mushrooms can be
planted in any place where there is ample ventilation and shade. Food production
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can thus be increased right within the comfort of one’s home. Since the time
frame for harvesting mushrooms is short, the demand for the fungi can be
addressed.
Food cost can be reduced because Saba peeling is a waste material,
making the cost of planting or growing mushroom less expensive. When
overhead costs are reduced, mushroom farmers can sell their goods at a lower
price. With farm gate prices lowered, the direct result should be great savings for
the ordinary consumer.
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REVIEW OF RELATED LITERATURE
A. Musa sapientum var. compressa
Saba Banana (Musa sapientum var. compressa) is a plant that is common
in the Philippines. It has large green leaves and a succulent pseudostem. The
plant bears a bunch of about 20 green fruits that turn yellow when ripe. The fruit
has an average weight of 125 grams and is composed of 75% water Water is a
ubiquitous chemical substance that is composed of hydrogen and oxygen and is
essential for all known forms of life and 25% dry matter content. Each fruit has a
protective outer layer called the peel that protects the fleshy edible Eating is the
process of ingesting food to provide for an animal's nutritional needs, particularly
for energy and growth. All animals must eat organisms in order to survive:
carnivores eat other animals, herbivores eat plants, and omnivores consume a
mixture of both; see feeding inner portion that is usually white. After bearing
fruit, the plant dies but a new sapling grows in place of it.
A.1. Uses
The Saba is normally cultivated but because of its ability to propagate
itself without much human intervention, some plants grow in the wild. Saba is
cultivated mainly as source of food. However, its parts have other uses. For
instance, the pseudostem is woven into clothing material while the leaves are used
in cooking food or as an ironing aid. The banana peeling is given as feed to some
herbivorous or omnivorous animals such as pigs. The fruit is eaten as part of a
main course, dessert or as an inexpensive nutritional supplement for some
patients.
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A.2. Peel Composition
Saba’s cover, a.k.a. banana peel, which is not edible for human
consumption, is generally considered a waste product. However, it contains lignin
and cellulose. Its chemical composition is 779.2g of moisture, 0.83g of Protein,
0.78g of fat, 2.11g of Minerals, 1.73g of Fiber and 5.008g of Carbohydrates and
Starch 12.78g.
B. Oyster Mushroom
Oyster mushrooms or Pleurotus ostreatus are edible fungi. They are
mostly white and fleshy and are usually found on living or dead plant life. Other
varieties have light shades of brown, beige or tan. These organisms are indigenous
in the Philippines and other tropical Asian countries.
The mushroom has a cap about 5–25cm in diameter. It is shaped like a fan
or an oyster, from which it got its common name. Flesh white, firm, varies in
thickness due to stipe arrangement. The gills of the mushroom are white to cream,
descend stalk if present. If so, stipe off-center with lateral attachment to wood.
The spore print of the mushroom has shades of white to lilac-gray and is best
viewed with a dark background. The mushroom's stipe is often absent. When
present it is short and thick. The mushroom’s taste is described as mild with a
mild odor of anise.
B.1. Uses
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To date, the oyster mushroom’s popularity has spread to other parts of the
world and has become a common ingredient to several meat and poultry dishes. It
is an alternative source of protein for vegetarians. Its nutritional value is
recognized by experts. The Oyster mushroom is known to contain lovastatin that
significantly helps in reducing cholesterol in the blood.
B.2. Nutritional Value
The Pleurotus Ostreatus has the following nutritional content:
Table 1. Yield performance (100g material with 70% moisture), total harvest
time (day) and chemical composition (g in 100 g dried matter) of the oyster
mushroom
Harvest time (day) 82.64±1.05b
Total yield (g) 17.9±6.30a
Energy (kcal/100g) 243.66±2.08b
Protein (g/100g) 17.12±0.62a
Fat (g/100g) 2.60±0.22b
Carbohydrate (g/100g) 37.87±0.46b
Dietary fibre (g/100g) 30.25±0.12b
Moisture (g/100g) 7.39±0.09a
Ash (g/100g) 4.78±0.04b
Table 2. Amino acid of the oyster mushroom* (mg in 1 g dried matter).
Amino acid (mg/g) P. ostreatus
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Alanine 12.53±0.20a
Glycine 10.43±0.80a
Valine 10.51±0.05a
Leucine 16.36±0.09a
Isoleucine 9.88±0.40b
Threonine 9.43±0.02a
Serine 7.91±0.02a
Proline 8.15±0.06a
Aspartic acid 22.53±0.44a
Methionine 2.69±0.31a
Glutamic acid 25.31±0.26a
Phenylalanine 11.09±0.09a
Lysine 11.28±0.06a
Tyrosine 6.94±0.04a
B.3. Substrate Requirements
The Oyster mushroom does not require much from its substrates, except
that it should be devoid of any organisms even before the substrate material is
pasteurized. With any growth, the mushrooms will not live. The substrates
should also have air and water, which means that it cannot be tightly packed so
that when it is watered, there is still air. It should have some lignin and cellulose.
However, these can be added to the substrate in case the amounts are inadequate.
Finally, the substrates should contain sugar, carbon and nitrogen as well as other
not so important nutrients for the mushroom.
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CHAPTER II
METHODOLOGY
The problem that the researchers needed to answer was whether the Saba
banana peels an excellent substrate material for growing oyster mushrooms.
In the process, they need to determine whether the Saba banana peels have the
required substances that must be found in substrate materials. In order to address
this issue, the team gathered data from books found at the Library of the
Department of Science and Technology located at Bicutan, Metro Manila. The
other sources were from materials were purchased from the Technology Resource
Center of DOST at Little Baguio, San Juan, Metro Manila and those of AANI.
Questions arose from the data gathered. Thus, Interviews with 2 mushroom
specialists were also done. One, with the scientist from ITDI and the other with
Mr. Michael Melendres, owner of the Melendres farms who is also an agriculture
graduate from UP Los Banos and whose company’s product line includes the
Oyster mushroom. Another consultation was done with a farmer from AANI.
Another sub problem that needed to be addressed was the question on whether
the Oyster Mushroom will grow in Saba banana peeling as its substrate. To
address this, experiments were conducted. Banana peelings were taken from
vendors at the Pasig public market. These peelings were allowed to dehydrate by
baking them in the oven at 150o C for 5 hours. After most of the moisture was
taken out, the dehydrated peelings were finely ground. This was used for all the
bags that required banana peel.
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Compost was taken from the AANI whose products were already tested to
produce good mushrooms. Four bags were filled with 4 cups material each. Bag
#1 and #2 contained pure compost. Bag #3 & 4 contained 2 cups compost and 2
cups previously dried banana peel. The bags were sealed with rubber bands and
tiny PVC rings, and were pasteurized for about 3 hours. After pasteurization, the
bags were allowed to cool overnight. The following day, the mushroom spawns
were inoculated into the bags. Each bag was sprayed once with water. They
were then sealed with cotton plug. A small paper, enough to cover the mouth of
the bag and drape to the side, was used to cover the cotton and a rubber band was
tied around near the edge of the paper. The bags were placed in a warm, humid
and dimly lit room. The bags that became whitened with the mycelium were
taken and each bag was unplugged. These were stored at another dimly lit room.
Mushrooms were allowed to grow for a 4 days. Each bag’s yield was weighed of
the mushrooms were tabulated. After harvest, the substrates were allowed to rest
for a week and were sprayed with water again. Another recording and tabulation
was done. The cycle of resting and spraying were done 4 times.
Another experiment was done. 4 bags were again taken. Those bags were
filled with 4 cups material each. Bag #1 contained pure compost. Bag #2
contained 2 cups compost and 2 cups previously dried banana peel. Bag #3
contained 3 cups compost and 1 cups previously dried banana peel. Bag #4
contained 4 cups previously dried banana peel. The bags were sealed with rubber
bands and tiny PVC rings, and were pasteurized for about 3 hours. After
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pasteurization, the bags were allowed to cool overnight. The following day, the
mushroom spawns were inoculated into the bags. Each bag was sprayed once
with water. They were then sealed with cotton plug. A small paper, enough to
cover the mouth of the bag and drape to the side, was used to cover the cotton and
a rubber band was tied around near the edge of the paper. The bags were placed
in a warm, humid and dimly lit room. The bags that became whitened with the
mycelium were taken and each bag was unplugged. These were stored at another
dimly lit room. Mushrooms were allowed to grow for a 4 days. Each bag’s yield
was weighed of the mushrooms were tabulated. After harvest, the substrates
were allowed to rest for a week and were sprayed with water again. Another
recording and tabulation was done. The cycle of resting and spraying were done
4 times.
The results were then tabulated on different graphs per experiment, per
harvest. The first experiment had a set of graphs that contained two
representations – one for the purely compost bag, the other for the bag with
banana peel. The graphs for weight were made. A description of the color and
shape will be made.
The second experiment will have the same graphs and description for each
representation. The results were given grades and tabulated. The criteria for
grading were weight, shape, and color. The bag with pure compost was the
benchmark and thus was given a grade of 100% for all criteria.
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