Nutritional and Compositional Profile of Hypsizygus ulmarius Fruiting Bodies as Affected by Spent Tea Leaves and Spent Coffee Grounds Supplementation
Funda Atila, Mehmet Çetin, Didem Aksu · 2026
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Description
Funda Atila, Mehmet Çetin, and Didem Aksu grew elm oyster mushrooms on wheat straw mixed with used tea leaves or used coffee grounds. They asked how each waste stream changed the food value of the harvest. Each residue was blended at three rates. The question matters because brewers discard huge amounts of both materials that might otherwise enrich mushroom beds.
Tea leaves pushed protein, ash, and amino acid levels up, with the heaviest blend giving the richest protein result. Coffee grounds instead lifted fats and several minerals, including phosphorus, magnesium, iron, zinc, and copper. The main fatty acid stayed linoleic acid in every batch, though its share shifted. Antioxidant tests favoured different blends depending on the method used. The authors conclude the two residues steer mushroom makeup in distinct directions rather than acting as interchangeable fillers.
Catalog record
| CREATOR | Funda Atila, Mehmet Çetin, Didem Aksu |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 62735 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |