Cultivation and Determination of Protein, Elements and Vitamin Content of Oyster Mushroom

Fatimah Buba1&2, Abubakar Sadiq Said2, Aisha Hassan2, Ali Ali Abdulrahman2, Hadiza Musa2, Hussaini Bello1&3 and Mohammed Adamu Milala2

1 School of Pharmacy, Faculty of Science and Engineering, University of Wolverhampton, Wolverhampton, WV1-1LY, U.K.
2Department of Biochemistry, Faculty of Science, University of Maiduguri, Bama Road, Maiduguri, Nigeria
3Department of Science Laboratory Technology, Faculty of Allied Health Sciences, Faculty of Science, University of Maiduguri, Bama Road, Maiduguri, Nigeria

*Corresponding author:,


Mushrooms are edible substances that are highly appreciated and have nutritional potential, this study focuses on the possibility of using local lignocellulosic wastes as growing medium (sugarcane bagasse) for mushroom cultivation as substrates. The incubation period was 42 days. Chemical compositions of fruit bodies were estimated such as Protein, elemental analysis and vitamin content using the standard method. Protein content was 28.45±1.15 mg/g, the elemental content (1.56±1.14 µm/g) for calcium Ca2 (5.04±3.58 µm/g) potassium “K” and (0.55±0.53 µm/g) phosphorus “P”. Mushroom appears to have a high content of potassium than the other element. The cultivated mushroom was found to have vitamin content of (92.60 ± 0.1µm/g and 52.50± 0.06µm/g) for A and E; whereas (11.56 ± 0.8µm/g and 5.85 ± 0.05µm/g) for B1 and B6 respectively. The study provided an insight on chemical composition and its cultivation using sugarcane bagasse as a substrate for the cultivation of oyster mushrooms and further consumption of oyster mushrooms is recommended for optimum protein and vitamin intake.


Oyster mushroom,
Sugar cane bagasse,