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

August 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

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,

coffee grounds and newspaper, as an alternative to using sawdust.

Oyster Mushroom, or Pleurotus ostreatus, is an edible mushroom that is

readily available in most supermarkets. One of the most common banana variety

in the Philippines is the Saba, or Musa saba, -- a very popular ingredient in

Filipino cuisine. Saba is usually eaten either raw or cooked (banana Que, turon,

maruya, ginataan, halo-halo, nilaga, minatamis, banana cake, etc) and can be

bought in public markets or grocery stores at very affordable price depending on

the season. There are always heaps of Saba peelings found where the bananas are

cooked and these are usually thrown in the trash bins.

Saba, like all bananas, is 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

1. The study aims to make a substrate containing Coconut husk with the

mixture of coffee grounds and newspaper.

2. To know if the Coconut husk with the mixture of coffee grounds and

newspaper can be used as a substrate

3. To know if the Coconut husk can be used for mushroom cultivation

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4. To know the effectiveness of Coconut husk with the mixture of coffee

grounds and newspaper as an alternative for the rice bran in a substrate

5. To make a substrate that can lessen agricultural “waste products”

HYPOTHESIS

Coconut husk with the mixture of coffee grounds and newspaper contains

the nutrients needed by the oyster mushroom to grow, thus it can be as a 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 Saba

peelings will be sourced from the Mutya ng Pasig Market in Pasig City.

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 and 25% dry

matter content. Each fruit has a protective outer layer called the peel that protects

the fleshy edible 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.

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,

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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

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

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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

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

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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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