Creation of Value Chain for Solid Waste from Cassava Processing by using these Waste as Substrate for Cultivating Edible Mushroom

1. Creation of Value Chain for Solid Waste from Cassava Processing by using these Waste as
Substrate for Cultivating Edible Mushroom
Olotu I.O.1,Obadina A.O.2 , Sobukola O.P.2 , Adegunwa M.O. 2 , Adebowale A.A.2 , Asagbra Y.3, Ashiru W. 3, Sanni
L.O.2 and Tomlins K.4
1Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, South Africa
2Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
3Federal Institute of Industrial Research Oshodi, Nigeria
4Natural Research Institute, United Kingdom
INTRODUCTION
 Cassava (Manihot esculenta) is one of the most important food plants in West Africa
and many parts of the tropics (Brujin and Fresco, 1999)
 Cassava processing give rise to products and solid waste from cassava processing
constitute 30% by weigh with 15% of it as peels (Adebayo et al, 2003)
 These waste can be converted into higher value product which positively alters the
--- dynamics of cassava processing such as using it to cultivate edible mushroom.
 Mushroom is highly rich in protein (Chang, 2004) though its short shelf life (maximum
of 3 days) is a barrier to its processing, marketing and distribution. It can grow on
agricultural wastes including cassava peels which contribute largely to environmental
pollution in Nigeria.
STUDY AIM
 This study was aimed at creating a value chain for cassava waste in order to boost the
income of smallholder farmers in Nigeria by using cassava peels as a substrate to
cultivate edible mushroom (Pleurotus ostreatus). The research also addressed the
extension of the shelf life the mushroom using different preservation methods in order
to increase their availability and consumption.
METHODOLOGY
 Study location: Abeokuta South West Nigeria (Fig. 4)
 Survey: survey of status of mushroom production
in Nigeria, current cultivation practices,
quantity of cassava waste generated the current use(s)
of cassava waste.
 Mushroom Cultivation: Cassava peels were collected,
allowed to undergo natural fermentation, packaged
Fig 2: Flowchart of mushroom cultivation from cassava peels
Table 1: Quality Assessment of Fresh Mushroom Harvested
from Cassava Peels
RESEARCH CONTRIBUTIONS
 This research has contributed to
promoting the consumption of
mushroom among the populace and has
helped to improve their health status by
reducing PEM.
 Poverty and hunger has also reduced as
some cassava producers, farmers,
existing mushroom producers are
currently using the technologies to
generate income.
 The research also contributed to
environmental sustainability through
the reduction of losses, pollution and
waste utilization
ACKNOWLEDGEMENT
 European Union Framework FP7
GRATITUDE project
Independent Science and Partnership
Council (ISPC)
SELECTED REFERENCE
Chang, S. T. (2004). Mushroom biology: a
new discipline. Mycologist, 6: 64-65
Fig. 1: Map of study location
in nylons, sterilized and inoculated with spawns of 2.5% of
the dry weight of the waste. Mushroom were harvested after
5 weeks of colonization and the yield, microbial load, colour
and texture were evaluated, after which they were treated
with preservatives, stored for 30 days and analyzed for thier
quality and safety.
RESULTS AND DISCUSSION
The baseline assessment showed that mushroom
production had not risen above cottage level and their
cultivation can contribute positively to the problem of
Protein Energy Malnutrition (PEM).
Also, the usage of cassava wastes was solely for animal
feed and over 80% end up as waste thereby causing
environmental pollution.
The result of the analyses showed that safe, nutritious,
good quality (table 1) and acceptable mushroom can be
successfully cultivated on cassava peels.
 The shelf life of the mushroom was extended from 3 to 21
days. The technology was found to be economically viable
as a business enterprise for smallholders farmers and a
series of training programs to disseminate research
outputs to small holder farmers especially women were
conducted which has led to the adoption of the
technology.
 LAB colour parameters Ideal Mushroom
 Lightness (L*): 95 97
 Redness (a*): 0 -2
 Yellowness(B*): 2.4 0
 Rate of browning discoloration: 0.69 0.5
 Texture
 Firmness: 10.00 Newton