Optimization of Substrate and Fermentation Conditions for Mycoprotein Production from <i>Pleurotus ostreatus</i> (Oyster Mushroom) Cultivated on Sugarcane Straw and Cassava Peels in Okitipupa, Nigeria

Abstract

Abstract Mycoprotein, a sustainable protein source, can be produced from various substrates using fungi like Pleurotus ostreatus . This study optimized substrate and fermentation conditions for mycoprotein production from P. ostreatus cultivated on sugarcane straw and cassava peels. Response surface methodology (RSM) was used to investigate the effects of substrate ratio, temperature, pH, and moisture on mycoprotein yield and quality. The results showed that a substrate ratio of 72:28 sugarcane straw to cassava peels, temperature of 23°C, pH 6.2, and moisture content of 68% yielded the highest mycoprotein production. The optimized conditions resulted in a mycoprotein yield of 47.2% with a protein content of 65.1%. The mycoprotein produced had a balanced amino acid profile and potential applications in food products. This study demonstrates the potential of sugarcane straw and cassava peels as substrates for mycoprotein production and provides insights into optimizing fermentation conditions.