Differential Response of Oyster Shell Powder on Enzyme Profile and Nutritional Value of Oyster Mushroom Pleurotus florida PF05

Table 2

Influence of substrate and different concentrations of oyster shell powder on nutritional contents in fruit bodies of Pleurotus florida PF05.

Substrate; combinations	Nutritive constituents in fruit bodies
	Carbohydrate; (g/g)	Lipid; (g/g)	Protein; (𝜇g/g)
WS (100)^c	0.0411 ± 0.05^c	0.0218 ± 0.02^c	23.6 ± 0.3^c
WS + OSP (99 + 1)	0.0455 ± 0.03	0.0273 ± 0.01*	24.2 ± 0.5
WS + OSP (98 + 2)	0.0478 ± 0.06*	0.0279 ± 0.05*	24.7 ± 0.4*
WS + OSP (97 + 3)	0.0529 ± 0.04*	0.0311 ± 0.03*	27.5 ± 0.3*
WS + OSP (95 + 5)	0.0587 ± 0.07*	0.0368 ± 0.06*	31.3 ± 0.5*
WS + OSP (92 + 8)	0.0639 ± 0.06*	0.0373 ± 0.04*	31.2 ± 0.7*

±: standard deviation (n = 3).
*Data are significantly different (𝑃=0.05) from their respective unsupplemented set in the same column.
^cControls.