PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN
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.
