Yield and nutritional content of Pleurotus sajor caju on wheat straw supplemented with raw and detoxified mahua cake

The effect of supplementation of wheat straw (WS) with raw/detoxified mahua cake (MC) on yield and nutritional quality of Pleurotus sajor caju was studied. Raw cake significantly enhanced the yield compared to control and could be tolerated up to a 10% addition. Detoxification further improved the mushroom yield giving a maximum of 1024.7 g kg⁻¹ from WS supplemented with 20% saponin free detoxified mahua cake. Chemical analysis of fruit bodies revealed that they are rich in proteins (27.4–34.8%), soluble sugars (28.6–32.2%) and minerals. Glucose, trehalose and glutamic acid, alanine were the major sugars and amino acids detected by HPLC analysis, respectively. HPLC studies further confirmed the absence of saponins (characteristic toxins present in MC) in both fruit bodies and spent. Degradation of complex molecules in spent was monitored via FTIR. The study proved beneficial for effective management of agricultural wastes along with production of nutrient rich and saponin free fruit bodies/spent.