Nutritional assessment of mycomeat produced from different agricultural substrates using wild and mutant strains from Pleurotus sajor-caju during solid state fermentation
Pleurotus sajor caju was cultured on different agricultural substrates at 27 ± 2 °C. Strain improvement enhanced dry matter content of mycomeat produced from palm kernel meal, the protein content and fat content followed a similar pattern. Mycomeat produced by corn bran and palm kernel meal were adjudged the best.