Table 6.

Protein content (g/100 g dry weight) of P. ostreatus mycelium harvested from two nutrient-based media sources supplemented by additional nitrogen and nutrient sources.

Supplementation	Mycelial protein content (%)
	Amaranth seed–based	Bambara groundnut–based
Nitrogen sources
Bran (wheat)	34.5 ± 1.59b	33.6 ± 1.08de
Casein	34.2 ± 0.56b	30.7 ± 0.78bc
Malt extract	34.6 ± 0.36b	31.6 ± 1.35cd
Peptone	37.9 ± 0.64c	32.8 ± 1.10cd
NaNO3	37.1 ± 0.29c	28.3 ± 1.37ab
NH4Cl	33.7 ± 0.75b	28.7 ± 0.81ab
NH4H2PO4	33.7 ± 0.84b	32.0 ± 0.32cd
Urea	38.7 ± 0.55c	31.7 ± 0.80cd
Yeast extract	33.8 ± 0.32b	35.9 ± 0.25e
Nutrient sources
Ascorbic acid	30.6 ± 0.60a	31.7 ± 0.97cd
CaCO3	29.9 ± 1.00a	26.5 ± 0.38a

Note: Values are means ± SD of triplicate samples. Values within the same column of each mycelial yield followed by the same letters are not significantly different at p ≤ 0.05 according to Duncan's multiple range test.

Abbreviations: CaCO₃, calcium carbonate; NaNO₃, sodium nitrate; NH₄Cl, ammonium chloride; NH₄H₂PO₄, ammonium dihydrogen phosphate.