MUSHROOM CULTIVATION

Paper Code: 
24SBOT601
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
  1. To explore and identify the morphology, types, cultivation technology and nutrient value of mushroom.
  2. To develop entrepreneurship amongst the youth.

 

 

Course Outcomes: 

Course

Learning Outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course title

24SBOT601

 

MUSHROOM CULTIVATION

 

CO1: Understand & utilize prospects of cultivation of different types of edible mushroom.

CO2:  Learn the process of mushroom cultivation in detail to help maximising the production.

CO3: Comprehend composting requirements for mushroom bed preparation for cost effective production.

CO4: Learn about storage techniques of mushrooms for improving their shelf life and apply it in mushroom industry.

CO5: Prepare value-added products out of mushroom to generate self-employment

CO6: Contribute effectively in course-specific interaction.

Approach in teaching: Interactive Lectures, Discussion, Tutorials, Reading assignments, Demonstration, Team teaching

Learning activities for the student:

Self-learning assignment, Effective questions, Stimulation, Seminar presentation

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects
 

 

12.00
Unit I: 
Introduction

Internal Structure of Mushroom, History of Mushroom Cultivation. Types of Mushrooms- edible mushrooms and poisonous mushrooms. Nutritional and medicinal value of edible mushrooms. Types of edible mushrooms available in India - Volvariella volvacea, Pleurotus citrinopileatus, Agaricus bisporus.       

 

 

12.00
Unit II: 
Cultivation Technology I

Infrastructure: substrates (locally available) Polythene bag, vessels, Inoculation hook, inoculation loop, low-cost stove, sieves, culture rack, mushroom unit (Thatched house) water sprayer, tray, small polythene bag. Pure culture: Medium, sterilization, preparation of spawn, multiplication.

12.00
Unit III: 
Cultivation Technology II

Mushroom bed preparation - paddy straw, sugarcane trash, maize straw, banana leaves. Factors affecting the mushroom bed preparation- Low-cost technology, Composting technology in mushroom production.

 

12.00
Unit IV: 
Storage and nutrition

Short-term storage (Refrigeration - up to 24 hours) Long term Storage (canning, pickles, papads), drying, storage in salt solutions. Nutrition - Proteins - amino acids, mineral elements nutrition - Carbohydrates, Crude fiber content - Vitamins.

 

 

12.00
Unit V: 
Food Preparation

Types of foods prepared from mushroom. Research Centers - National level and regional level. Cost benefit ratio - Marketing in India and abroad, Export Value.   

 

 

Essential Readings: 
  • Marimuthu, T. Krishnamoorthy, A.S. Sivaprakasam, K. and Jayarajan. R (1991) Oyster Mushrooms, Department of Plant Pathology, Tamil Nadu Agricultural University, Coimbatore.
  • Swaminathan, M. (1990) Food and Nutrition. Bappco, The Bangalore Printing and Publishing Co. Ltd., No. 88, Mysore Road, Bangalore - 560018.
  • Tewari, Pankaj Kapoor, S.C., (1988). Mushroom cultivation, Mittal Publications, Delhi.
  • Nita Bahl (1984-1988) Hand book of Mushrooms, II Edition, Vol. I & Vol. II.

 

Academic Year: 
2024-2025
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