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1. ➢ Guided by:- Ami Ma’am
➢ Fozia Momin MI 19
➢ Om Nandasana MI 20
➢ Sakshi Neve MI 21
➢ Sabera Banu Patel BT 12
➢ Alfin Khan Pathan BT 13

2. Introduction
• Mushroom is a fleshy fruiting body of some fungi arising from a group of mycelium buried in
substratum.
• Mushrooms are not only used as food but also a way of utilizing agricultural wastes and
generating wealth from the waste. Spent mushroom substrate (SMS), can be processed into
manure. Thus, mushroom cultivation is an important method to promote sustainable manure
based farming, also reported to improve the soil health.
• Mushrooms are considered to be the highest protein producers per unit area per unit time.

3. Mushroom structure
➢ Spores:- Microscopic seeds acting as reproducti
ve agents; they are usually released into the air and
fall on a substrate to produce a new mushroom.
➢ Stem:- Axis supporting the mushroom’s cap.
➢ Gill:- Fertile spore-producing part of the mushr
oom, located under the cap.
➢ Mycelium:- Tangle of hyphae created through s
pore germination, from which the aboveground pa
rt of the mushroom develops.

4. Mushroom structure
➢ Hypha:- Microscopic filament, ofte
n white, that draws water and the organ
ic matter necessary for mushroom deve
lopment.
➢ Volva:- Remnant of a membrane tha
t completely covered the immature mu
shroom and ruptured as the stem grew.
➢ Ring:- Membrane located under the
cap and circling the stem; remnant of a
membrane that covered the gills of the
immature mushroom and ruptured as th
e cap grew.
➢ Cap:- Differently shaped and colore
d upper part of the mushroom that prot
ects the gills; it usually resembles a hea
ddress, hence its name.

5. Requirements
❑Sterilized soil
❑Spawn culture
❑Substrate
❑Water
❑Compost
❖Favorable Conditions:
❑Humidity (80%-90%)
❑Low temperature (20 ℃ -28 ℃)

7. Procedure
Compost
preparation
Spawning Casing Harvesting
Processing
Drying
Freezing
Sterilization
Canning Pickling

8. Estimationof protein concentrationby FolinLowry’s method

9. Estimation of sugar concentration by DNSA method

10. Protein 13.95%
Sugar 9.5%
1 gm Oyster mushroom powder in 20 ml distilled
water

11. • Result :
• Sugar concentration in mushroom is 9.5%
• Protein concentration in mushroom is 13.95%
• Conclusion :
• Mushroom are rich in protein and fiber, low sugar content.

12. Benefits of Mushroom

13. THANK YOU