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Articles by Fredrick Musieba
Total Records ( 5 ) for Fredrick Musieba
  Fredrick Musieba , Sheila Okoth , Richard K. Mibey , Stella Wanjiku and Knight Moraa
  The growth and yield performance of indigenous Pleurotus citrinopileatus on selected locally available substrates were determined as a prelude to its domestication. Seven substrates namely; bean straw (Phaseolus vulgaris), sawdust of African mahogany (Khaya anthotheca), rice straw (Oryza sativa), maize cobs (Zea mays), wheat straw (Triticum aestivum), sugarcane bagasse (Saccharum officinarum) and banana leaves (Musa sp.) were tested for their suitability for production of the indigenous Pleurotus citrinopileatus. Each treatment had 9 plastic bags each containing 1 kg of fresh weight of substrate, each spawned with 50 g of indigenous oyster mushroom, Pleurotus citrinopileatus. The treatments were arranged in a completely randomized design. Data was collected on days to pinning, fruiting body yield (fresh weight) and biological efficiency. Data collected was subjected to analysis of variance using Minitab version 14. Mean separation was done using Tukey test and effects declared significant at 5% level. The substrates were significantly different (p<0.05) in biological efficiency; yield and days to pinning. The best performance was obtained from the bean straw substrate. Maximum yield (397.71 g kg-1 wet substrate) and biological efficiency of 148% were obtained from bean straw at spawn rate of 5%. This study recommends bean straw as a new substrate for cultivation of Pleurotus citrinopileatus at spawn rate of 5% under local conditions which is being reported for the 1st time in Kenya.
  Fredrick Musieba , Sheila Okoth , Richard K. Mibey , Stella Wanjiku and Knight Moraa
  The growth and yield performance of indigenous Pleurotus citrinopileatus on selected locally available substrates were determined as a prelude to its domestication. Seven substrates namely bean straw (Phaseolus vulgaris), sawdust of African mahogany (Khaya anthotheca), rice straw (Oryza sativa), maize cobs (Zea mays), wheat straw (Triticum aestivum), sugarcane bagasse (Saccharum officinarum) and banana leaves (Musa sp.) were tested for their suitability for production of the indigenous Pleurotus citrinopileatus. Each treatment had 9 plastic bags each containing 1 kg of fresh weight of substrate, each spawned with 50 g of indigenous oyster mushroom, Pleurotus citrinopileatus. The treatments were arranged in a completely randomized design. Data was collected on days to pinning, fruiting body yield (fresh weight) and biological efficiency. Data collected was subjected to analysis of variance using minitab version 14. Mean separation was done using Tukey test and effects declared significant at 5% level. The substrates were significantly different (p<0.05) in biological efficiency; yield and days to pinning. The best performance was obtained from the bean straw substrate. Maximum yield (397.71 g kg-1 wet substrate) and biological efficiency of 148% were obtained from bean straw at spawn rate of 5%. This study recommends bean straw as a new substrate for cultivation of Pleurotus citrinopileatus at spawn rate of 5% under local conditions which is being reported for the first time in Kenya.
  Fredrick Musieba , Sheila Okoth , Richard K. Mibey , Stella Wanjiku and Knight Moraa
  There are many species of indigenous mushrooms in Kenya which form part of the traditional food system but whose nutritional and cultivation studies have not been completely determined and hence under utilized. The indigenous P. citrinopileatus was collected from Kakamega forest in Western Kenya, characterized and grown at the Kenya Industrial Research and Development Institute laboratories. The objective of this study was to evaluate indigenous P. citrinopileatus mushroom with the aim of qualifying and quantifying chemical information that might serve as a guide to exploit its potentials and benefits for human nutrition. The proximate composition (moisture, energy, fibre, crude fat, ash, minerals and protein) and amino acids contents (by high performance liquid chromatography) and vitamins of the indigenous P. citrinopileatus mushroom were determined. Proximate analysis of P. citrinopileatus revealed that it contained 22.10% protein, 1.32% crude lipid and 20.78% fibre. The mushroom was also found to contain variable amounts of minerals. The most predominant mineral found in the mushroom was Potassium with value of 2.28%. Copper, zinc and iron minerals were generally low with values from 0.0002, 0.0015 and 0.01%, respectively. Eight essential amino acids were detected namely Leucine>Valine> Threonine>Lysine>Phenylalanine>Isoleucine>Methionine>Tryptophan in decreasing order of abundance. Glutamic acid though non-essential was present in high proportion (3.07%). Vitamin B3 (Nicotinic acid), vitamin B5 (Pantothenic acid) and vitamin B2 (Riboflavin) were the most abundant vitamins in all samples analyzed. While vitamin B12 (Cyanocobalamin) and vitamin A (retinol) were the least with values of 0.3 and <10 μg/100 g, respectively. In conclusion, Pleurotus citrinopileatus mushroom can be an excellent source of micronutrients and antioxidants components.
  Stella W. Ndung`u , Christina A. Otieno , Calvin Onyango and Fredrick Musieba
  Pleurotus ostreatus mushrooms were blanched, milled into flour and incorporated into wheat flour at 5, 10 and 15%. These composite flours, together with composite breads developed from these formulations were evaluated for polyphenols, namely flavones and isoflavones. Wheat flour and wheat bread were used as control samples. Extraction of polyphenols was done using ethanol as a solvent and analyzed using gas chromatographmass spectrometry. It was not possible to make bread with 15% mushrooms. Quantities of different flavones and isoflavones evaluated increased significantly (p<0.05) with increasing supplementation of mushroom flour in wheat flour. Composite breads were also observed to have higher contents of flavones and iso flavones as compared to bread prepared from wheat flour only. Composite flour with 15% mushrooms had highest quantities of flavones and isoflavones while composite bread with 10% mushroom flour had significantly higher (p<0.05) levels of these compounds. Caffeic acid was the most abundant amongst all the flavones analyzed in wheat mushroom blends while genistein was the most abundant isoflavone. Flavones and isoflavones in human nutrition protect against oxidative stress and also provide medicinal properties such as antimicrobial, antiviral and anticancer benefits. Pleurotus mushrooms are a good source of these important compounds hence incorporating them in daily diet like bread would ensure constant supplementation for improved health and nutrition.
  Stella W. Ndung`u , Christina A. Otieno , Calvin Onyango and Fredrick Musieba
  The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0, 5, 10 and 15% to develop bread. Moisture content, crude protein, crude fibre, fat, ash, minerals, amino acids and B-vitamins contents of wheat and wheat-mushroom breads were evaluated. Physical and sensory qualities of wheat and composite breads were also evaluated to determine consumer acceptability. Composite bread with 15% mushroom did not develop as the dough for this ratio did not form a visco-elastic dough. Moisture, total ash and protein contents of the composite breads increased with increasing mushroom content in the bread. Composite bread supplemented with 10% mushroom flour had highest moisture, protein and total ash contents. Carbohydrates content declined while fiber and fat contents did not change. Mineral composition of the composite breads increased with increasing mushroom supplementation except for magnesium, manganese and calcium contents. The contents of all amino acids and B-vitamins analyzed increased with addition of mushroom in bread. Sensory and physical qualities of bread declined with increasing amount of mushroom flour in composite bread. In conclusion, supplementing mushrooms in wheat bread increased protein, minerals, B-vitamins, amino acids contents of wheat-mushroom bread compared to wheat bread. Supplementing wheat flour with up to 10% mushroom flour produced baked products with high nutritional quality for improved health.
 
 
 
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