@article{article_926438, title={Nutraceutical Value of Four Oyster Mushroom Species, Higher Basidiomycetes}, journal={Hacettepe Journal of Biology and Chemistry}, volume={45}, pages={117–123}, year={2017}, author={Owaid, Mustafa Nadhim and Abed, Idham Ali and Al-saeedi, Sajid Salahuddin Saleem}, keywords={Protein,Phenol,crude fibers,Pleurotus spp}, abstract={This work was achieved to determine the nutritional value total protein, crude fiber, phenolic compounds, total carbohydrate, ash, dry matter, moisture content and pH of four oyster mushrooms species namely; P. ostreatus grey , P. ostreatus white , P. cornucopiae var. citrinopileatus yellow and P. salmoneostramineus pink , were investigated on three agro-substrates mixtures; S1 wheat straw , S2 70% wheat straw, 20% saw- dust and 10% date palm fiber and S3 50% wheat straw, 30% sawdust and 20% date palm fiber media. The variety of oyster mushroom showed significant P}, number={1}, publisher={Hacettepe University}