PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
Table Of Contents
Chapter ONE
1.1 Introduction1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms
Chapter TWO
2.1 Overview of Mycology2.2 History of Pleurotus Tuberrcoginin
2.3 Nutritional Value of Pleurotus Tuberrcoginin
2.4 Cultivation Techniques of Pleurotus Tuberrcoginin
2.5 Health Benefits of Pleurotus Tuberrcoginin
2.6 Economic Importance of Pleurotus Tuberrcoginin
2.7 Comparison with Other Mushroom Varieties
2.8 Environmental Impact of Pleurotus Tuberrcoginin Cultivation
2.9 Research Studies on Pleurotus Tuberrcoginin
2.10 Future Prospects and Trends
Chapter THREE
3.1 Research Design3.2 Sampling Techniques
3.3 Data Collection Methods
3.4 Variables and Measurements
3.5 Data Analysis Tools
3.6 Ethical Considerations
3.7 Research Limitations
3.8 Research Validity and Reliability
Chapter FOUR
4.1 Overview of Research Findings4.2 Analysis of Cultivation Techniques
4.3 Nutritional Analysis of Pleurotus Tuberrcoginin
4.4 Comparative Study with Other Mushroom Varieties
4.5 Health Benefits Confirmation
4.6 Economic Analysis of Cultivation
4.7 Environmental Impact Assessment
4.8 Discussion on Future Applications
Chapter FIVE
5.1 Conclusion and Summary5.2 Summary of Findings
5.3 Implications of the Study
5.4 Recommendations for Future Research
5.5 Final Thoughts and Closing Remarks
Thesis Abstract
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.
Thesis Overview
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.
(a) As a food stablizer / thickening agent
(b) As binding agent.
(c) As a rich source of foric acid for children and pregnant women.
(d) 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 tuberregiumindustrially.
OBJECTIVE OF THE STUDY
The present study is to ascertain t he nutritional composition of plenntus tuberregium.
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