Abstract: The ability of Volvariella volvacea to degrade readily available agricultural wastes with associated enzymes under submerged fermentation was the aim of the study. Tissue culture technique was employed in obtaining active mycelium of the mushroom from its fresh fruiting body. Proximate analysis of the agricultural wastes after fermentation revealed that the percentage protein and moisture contents increased while the fat, crude fiber, ash and carbohydrate contents decreased. Analysis of the mineral contents of the wastes revealed a reduction with fermentation. Several types of agro-industrial wastes were evaluated as substrates for enzymes production by Volvariella volvace in comparison to commercial substrates (control). The composition of the wastes was observed to affect the quantity as well as the activity of the enzymes assayed. Sawdust had higher cellulase activity of 122 μmol/min/mL between 48 and 72 h of fermentation.