Mycomeat Production through the Solid State Fermentation of Soymilk Waste by Lentinus Subnudus

Abstract

Lentinus subnudus was cultured on soy milk waste with the view of using it to produce edible mycomeat. The solid state fermentation of soymilk waste was done singly without any additive. The basal substrate was then variously constituted with 5 g/l each of sucrose, citric acid and yeast extract. The set-ups were incubated in the dark and monitored daily until full ramification was obtained. The best mycomeat obtained within the shortest time frame was oven dried at 60⁰C and then blended to powder. The pH, proximate and mineral composition of the mycomeat was determined. L. subnudus grown on soymilk wastes took only 11 days in which the resultant mycomeat of L. subnudus was found to be meaty-like in appearance and aroma. Oven-dried samples became coarse in texture with a pH of 3.91. Proximate analysis of the mycomeat showed 2.13% moisture content, 14.44% crude protein, 51.8% carbohydrate 9.56% crude fibre, 15.82% ether extract and 5.75% ash content. The percentage mineral composition revealed it to contain; Ca²⁺ (0.62±0.02), Mg²⁺ (0.03±0.01), K⁺ (0.06±0.01) Na⁺ (15.90±0.30), Mn²⁺ (8.20±0.04), Fe ²⁺ (19.22±0.21), CU²⁺ (2.74±0.02) , Zn²⁺ (7.17±0.01) Mo²⁺ (0.05±0.01) and Vitamin C (0.24±0.01). The resultant mycomeat represents a viable source of nutraceuticals .

Keywords: Mycomeat, Lentinus subnudus, soymilk waste, mineral composition, proximate analysis.