Promote Composition Of Pleurotus Tuberrcogin
(A Case Study Of From Enugu Area)
The cultivation and utilization of Pleurotus tuberregium, commonly known as the “King Tuber Oyster Mushroom,” offer a myriad of benefits and opportunities. This species, characterized by its robust nature and distinct taste, holds immense promise in both culinary and medicinal realms. Renowned for its adaptability to various environmental conditions, Pleurotus tuberregium cultivation presents a sustainable solution for food security and economic empowerment, particularly in regions facing agricultural challenges. Rich in essential nutrients such as proteins, vitamins, and minerals, this mushroom contributes to nutritional diversity and dietary health. Moreover, its medicinal properties, including antioxidant and immune-boosting effects, underscore its potential in complementary medicine and pharmaceutical applications. Through strategic marketing and awareness campaigns, highlighting its versatility, nutritional value, and health benefits, Pleurotus tuberregium can carve a niche in global markets, catering to the growing demand for natural, sustainable, and functional food products.
Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC. The results for the analysis showed that the materials has moisture content of 2.5% ash content of 1.50%, fat content of 3.00%, crude fibre content of 3.02% and carbohydrate content of 89.32%. Carbohydrate has the highest composition of the nutrients. This indicates that it could be used as food stablizer, thickening / binding agent in food industries. Based on the findings, Plenrotus tuberregium could compare favourably with other hydrocolloids such as modified starches and celluloses that one normally used as binding agents. It is therefore suggested that the use of Pleurotus tuberregium should be popularized
Title Page
Approval Page
Dedication
Acknowledgement
List Of Tables And Figure
Abstract
Chapter One
1.0 Introduction
1.1 Objective Of The Study
Chapter Two
2.0 Literature Review
2.1 Taxanomy Of Pleu— Tuberregium
2.2 Characteristics Of Plennotus Tuberregium
2.3 Sources Of Pleuntus Tuberregium
2.4 Cultivation Of Plenntus Tuberrgium On Cellulosic Sudstrate
2.4.1 Cultivation Of Plenrotus Tuberreium On Nutritive Medium
2.5 Cultivation Of Other Mushroom From Phennotus Tuberregium
2.6 Importance Of Some Food Nutrient Present In Plenrotus Tuberregium
2.6.1 Functions Of Carbohydrate
2.6.2 Functions Of Dietary Fibre
2.6.3 Functions Of Protein
2.6.4 Functions Of Fat
2.6.5 Functions Of Vitamin C
2.6.6 Functions Of Chemical Element
2.6.7 Sodium
2.6.8 Magnessium
2.6.9 Copper
2.7 Nutritive Value Of Pleurotus Tuberregium
2.7.1 Micro Elements Present In Pleurotus Tuberregium Table 1
Chapter Three
3.0 Material And Method
3.1 Material / Equipment
– Equipments
– Chemicals
3.2 Sample. Collection And Sample Processing
3.3 Sample Analysis
3.3.1 Moisture Content Determination
3.3.2 Ash Content Determination
3.3.3 Fat Content Determination
3.3.4 Crude Fibre Content Determination
3.3.5 Protein Content Determination
3.3.6 Determination Of Carbohydrate
3.3.7 Preparation Of Pleurotus / Curcurrtta Snacks
3.3.8 Flow Chart Of The Preparation
Chapter Four
4.0 Result And Discussion
4.1 Table Ii Proximate Analysis Of Pleurotus Tuberregium
Chapter Five
5.0 Conclusion / Recommendation
References
Appendix
CHAPTER ONE
INTRODUCTION
plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The morphor logical differentiation of plenntus tuberregium is limited. It forms hyphen and develop each type depending on the growth condition. The diameter of the hyphen is usually 5NM. The hyphen is either without septate or has a cellular morphology by septate hyphae. The mass of hyphae represent the mycellium (Stolp, 1988).
plenntus tuberregium posses rigid cell wall. It does not posses chlorophyll and it has a chemoorganotrophic metabolism. It belongs to the group of fungi called basidiomycetes and are the most developed fungi. They produce basidia containing the four basidiospores. The mycellium consist of septate hyphen.
However, plenntus tuberregium supplies the major food types. Protein, carbohydrates, fat and oil as well as minerals (OSO, 1977). It is known to be tastier than meat, fish or seed plant proteins. People who abstain from meat for religious reasons have greater choice of plant protein and superior alternative taste in plenntus tuberregium. The fruiting body as well as sclerotigl mass is more commercially
Demanded and yet minimally exploited.
Several indigenous knowledge and uses of plenntus tuberregium point to the tremendous potential of this biological resource.
As a food stablizer / thickening agent
As binding agent.
As a rich source of foric acid for children and pregnant women.
As a rich source of calcium for the bones of aging men and women as well as treatment for boils constipation and dental caries (Oso, 1977).
A visit tot he market place any where in Igbo land, would show this commodity being processed in the soup condiment section. The sclerotia mass is scrapped and ground with curcurbita (Melon seeds). This causes swelling and bulking of the soup. A local snacks called “Ogbalotic” is prepared from Curcurbita Pepo and plenntus tuberregium it is normally tied in a leaf of cola gigantea and boiled which yields a well known health and energy sustaining snacks. It is cherished till today in the villages. Travelers and farm workers need only this and large volume of water to sustain them for days.
This taxanomic position of plenntus tuberregium has been problematic because it produces eathery fruit bodies and posses of dogmatic hyphen system with interracially skeletal hyphae, many prenous authorities placed it in either panus or lentinus (Corner, 1981, Peyler, 1983).
plenntus tuberregium has been eaten since classical times (Corner, 1981, Nwokolo 1987, and Okhuoya, et al, 1998). The question of sustainability of plenntus tuberregium is guareur teed being a biological resources, the technology has been developed for massive production (Okhuoya et al 1998). Other added advantages include the fact that substrate for cultivation of plenntus tuberregium is waste such as rice straw, wood dust. Sunnlight is not required so that caves and shades could maximally produced plenntus tuberregium industrially.
OBJECTIVE OF THE STUDY
The present study is to ascertain t he nutritional composition of plenntus tuberregium.
Pleurotus tuberregium, commonly known as the king tuber oyster mushroom or the elephant mushroom, is a fascinating and versatile species of edible mushroom with numerous benefits for both culinary and medicinal purposes. Here are some reasons to promote the composition and cultivation of Pleurotus tuberregium:
1. Exceptional Nutritional Value: Pleurotus tuberregium is a rich source of essential nutrients, including protein, vitamins (such as B vitamins), minerals (like iron and potassium), and dietary fiber. It can provide a healthy dietary alternative and contribute to balanced nutrition.
2. Culinary Delight: These mushrooms have a unique texture and flavor profile that adds a delightful twist to various dishes. They are often used in stir-fries, soups, stews, and as a meat substitute. Promoting their composition encourages culinary diversity.
3. Medicinal Potential: Pleurotus tuberregium contains bioactive compounds with potential medicinal properties. They have been used in traditional medicine for their reported anti-inflammatory, antioxidant, and immunomodulatory effects. Research into these properties may yield valuable healthcare applications.
4. Sustainable Cultivation: Oyster mushrooms, including Pleurotus tuberregium, are relatively easy to cultivate, making them an excellent choice for small-scale and community-based farming initiatives. Their ability to grow on various agricultural waste materials can help reduce waste and promote sustainability.
5. Economic Opportunities: Promoting the cultivation and sale of Pleurotus tuberregium can provide income-generating opportunities for local farmers and entrepreneurs. The mushroom’s popularity and demand in various markets can create a viable source of revenue.
6. Food Security: As a nutritious and easily cultivated crop, Pleurotus tuberregium can contribute to food security in regions where malnutrition is a concern. Its adaptability to different climates and substrates makes it a valuable addition to local diets.
7. Conservation: Encouraging the cultivation and consumption of Pleurotus tuberregium may also contribute to the conservation of this unique mushroom species, which could be threatened by habitat destruction or overharvesting in the wild.
8. Cultural and Culinary Diversity: Promoting the use of Pleurotus tuberregium can celebrate cultural diversity and traditional culinary practices, especially in regions where it is a cherished ingredient.
In conclusion, Pleurotus tuberregium is a versatile and valuable mushroom species that offers numerous benefits, from its nutritional content and culinary appeal to its potential medicinal properties and economic opportunities. Promoting its composition and cultivation can have positive effects on health, food security, sustainability, and local economies. It’s a win-win situation for both individuals and communities alike.