Utilização de subprodutos agroindustriais como substratos para o cultivo e caracterização físico-química de cogumelos comestíveis pleurotus ostreatus.

Abstract

Edible mushrooms have accompanied the history of human nutrition due to their sensory, nutritional, and health-promoting properties. In general, mushrooms present low fat and caloric content, in contrast to high levels of proteins and dietary fibers, as well as secondary metabolites such as glucans, phenolic acids, and flavonoids. Therefore, this study aimed to chemically characterize edible Pleurotus ostreatus mushrooms cultivated on agroindustrial by-products from cajá processing and banana leaves. The research was conducted in two main stages: (1) physicochemical characterization of mushrooms, substrates, and spent mushroom substrates (moisture, pH, water activity, ash, carbohydrates, proteins, lipids, total and soluble fibers, and energy value); and (2) analysis of total carbon and nitrogen content in the spent substrates. Statistical analyses were performed using R software (version 4.1.0), with experiments conducted in triplicate. The results showed no significant differences in the main productive parameters evaluated, and both treatments allowed adequate mycelial development and fruiting body formation. Physicochemical analyses indicated that the 100% banana leaf substrate favored higher protein and fiber contents in the mushrooms, whereas the 50% banana leaf/50% cajá substrate resulted in higher carbohydrate and energy contents. A reduction in the fibrous fraction and changes in the C/N ratio after cultivation were also observed, demonstrating the efficiency of fungal bioconversion of agricultural residues. Overall, this study contributes to the sustainable production of edible mushrooms and supports the use of agroindustrial residues as alternative substrates for producing nutritionally rich foods while reducing environmental impact.