Asian Journal of Agricultural and Horticultural Research

Mushrooms are highly valued for their nutritional, medicinal and ecological benefits, with Pleurotus sajor-caju recognised for its ability to grow on diverse lignocellulosic substrates. This study evaluated the yield performance, nutritional quality, phytochemical profile and value-added potential of P. sajor-caju cultivated on paddy straw, maize straw and banana leaves, supplemented with rice bran and cottonseed. Cultivation trials assessed weekly mycelial growth, colonisation, primordial initiation, fruiting body formation, harvesting time, yield and biological efficiency. Dried fruiting bodies were analysed for organoleptic characteristics, reactions with various chemical reagents, fluorescence behaviour, proximate composition, amino acid content, heavy metal levels and phytochemical profile. Among all treatments, substrates supplemented with nutrient-rich additives produced the highest yield and improved nutritional quality and were subsequently used for the formulation of value-added mushroom-based gummies, which underwent sensory evaluation. The results confirmed that supplementation significantly enhanced biological efficiency compared to control substrates. Specifically, paddy straw with rice bran supported the fastest mycelial growth, the earliest colonisation and primordial initiation, the highest number of fruiting bodies, the shortest harvesting time and the greatest yield and biological efficiency, followed by maize straw with rice bran. Nutritional analyses also revealed high protein and carbohydrate content, balanced amino acid composition, beneficial phytochemicals and safe levels of heavy metals in paddy straw supplemented with rice bran. Mushroom-based gummies formulated from these optimised substrates were well accepted by consumers and demonstrated significant potential for functional food applications, particularly in extending the shelf life of mushrooms. Overall, the findings highlight the potential of P. sajor-caju for sustainable agro-waste management, enhanced nutrition and the development of value-added products.