Project Abstract

Abstract
Pleurotus tuberregium is an edible mushroom species that is highly valued in many parts of Africa due to its nutritional and medicinal properties. However, there is a need to promote the composition of this mushroom to enhance its cultivation and utilization. This research project aims to investigate the factors influencing the composition of Pleurotus tuberregium, including substrate selection, cultivation conditions, and post-harvest handling. The composition of Pleurotus tuberregium is influenced by various factors, with the substrate being a key determinant. Different agricultural wastes and by-products have been used as substrates for cultivating Pleurotus tuberregium, including sawdust, rice straw, and maize cobs. Substrate composition, moisture content, and nutrient availability play a crucial role in determining the nutritional content of the mushroom. Optimizing substrate composition through supplementation with nitrogen, phosphorus, and other nutrients can enhance the protein and mineral content of Pleurotus tuberregium. Cultivation conditions such as temperature, humidity, and light exposure also affect the composition of Pleurotus tuberregium. Maintaining optimal growing conditions throughout the cultivation process is essential for promoting the growth and development of the mushroom. Adequate ventilation, proper watering, and protection from pests and diseases are important factors to consider when cultivating Pleurotus tuberregium. Post-harvest handling practices can further influence the composition of Pleurotus tuberregium. Proper harvesting techniques, storage conditions, and processing methods can help preserve the nutritional and medicinal properties of the mushroom. Drying, freezing, and canning are common methods used to extend the shelf life of Pleurotus tuberregium while retaining its nutritional value. Overall, promoting the composition of Pleurotus tuberregium involves optimizing substrate selection, cultivation conditions, and post-harvest handling practices. By understanding the factors that influence the composition of this valuable mushroom species, farmers and researchers can work towards enhancing its nutritional and medicinal properties. This research project aims to provide valuable insights into the composition of Pleurotus tuberregium and contribute to the sustainable cultivation and utilization of this important mushroom species.

Project Overview

1. 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.

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.