Thesis Abstract

Abstract
Pleurotus tuberregium, commonly known as the "king tuber mushroom," is a valuable edible and medicinal mushroom species with high nutritional and economic potential. However, despite its benefits, the cultivation of P. tuberregium is still underexploited in many regions due to limited knowledge on its optimal growth conditions and cultivation techniques. This research project aims to promote the composition of Pleurotus tuberregium through comprehensive studies on its cultivation parameters, nutritional value, and medicinal properties. The cultivation of P. tuberregium involves several key factors such as substrate composition, pH levels, temperature, humidity, and light exposure. By investigating the effects of different substrate materials, including agricultural wastes and organic supplements, on the growth and productivity of P. tuberregium, this research seeks to optimize the cultivation process for higher yields and quality of mushrooms. Furthermore, the nutritional value of P. tuberregium will be analyzed to determine its protein, carbohydrate, fat, vitamin, and mineral content. Understanding the nutritional composition of P. tuberregium is essential for promoting its consumption as a functional food source and incorporating it into dietary recommendations for improved health and nutrition. In addition to its nutritional benefits, P. tuberregium possesses various medicinal properties that have been traditionally used for treating various ailments. This research project will explore the bioactive compounds present in P. tuberregium, such as polysaccharides, terpenoids, phenolic compounds, and antioxidants, which contribute to its therapeutic effects. By elucidating the medicinal properties of P. tuberregium, this study aims to highlight its potential applications in pharmaceuticals, nutraceuticals, and functional foods. Overall, this research project on promoting the composition of Pleurotus tuberregium is significant for enhancing the cultivation techniques, nutritional value, and medicinal properties of this valuable mushroom species. The findings from this study will contribute to the development of sustainable practices for P. tuberregium cultivation, increase awareness of its nutritional benefits, and explore its potential uses in healthcare and food industries. By promoting the composition of P. tuberregium, this research aims to harness the full potential of this mushroom species for improved human health and economic prosperity.

Thesis Overview

1.0 INTRODUCTION 

1.1 BACKGROUND STUDY 

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.

1. As a food stablizer / thickening agent
2. As binding agent.
3. As a rich source of foric acid for children and pregnant women.
4. 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.