WhatsApp or SMS: 07087083227
Click here to Get The Complete Research Project Chapter 1-5

Full Project – PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ

Click here to Get this Complete Project Chapter 1-5

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.

TABLE OF CONTENTS CHAPTER ONE

1 Introduction

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

LIST OF TABLES

TAB I COMPOSITION OF MICRO ELEMENTS PRESENT IN PLEUROTUS TUBERREGIUM

TABLE II RESULTS OF THE PROXIMATE COMPOSITION OF PLEUROTUS TUBERREGIUM

LIST OF FIGURE

FIGURE I FLOW CHART FOR THE PREPARATION OF PLEUROTUS / CURCURBITA PEPO SNACKS “OGBALOTII”

CHAPTER ONE

1.0 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.

(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.

Get the Complete Project

This is a premium project material and the complete research project plus questionnaires and references can be gotten at an affordable rate of N3,000 for Nigerian clients and $8 for international clients.

Click here to Get this Complete Project Chapter 1-5

You can also check other Research Project here: