Promote Composition Of Pleurotus Tuberrcogin
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Promote Composition Of Pleurotus Tuberrcogin
Chapter One: Introduction
plenntus tuberregium is a fungus with an aerobic metabolism that obtains energy through the oxidation of organic compounds. Plentus tuberregium has minor morphological differentiation.
It creates hyphens and develops each type based on the growth conditions. The hyphen’s diameter is generally 5NM. The hyphen is either septate-free or has a cellular shape with septate hyphae. Stolp (1988) defines mycellium as the mass of hyphae.
Plentus tuberregium has a stiff cell wall. It does not contain chlorophyll and has a chemoorganotrophic metabolism. It belongs to the basidiomycetes, which are the most developed fungi. They produce basidia with four basidiospores. The mycellium consists of septate hyphens.
However, plenntus tuberregium supplies the majority of food kinds. Protein, carbs, fat, oil, and minerals (OSO, 1977). It is known to be more flavourful than meat, fish, and seed plant proteins.
People who refrain from meat for religious reasons have a wider selection of plant proteins and a better alternative flavour in plenntus tuberregium. Commercial demand for the fruiting body and sclerotigl mass is high, although it is underutilised.
Several indigenous knowledge and uses of plenntus tuberregium demonstrate the enormous potential of this biological resource.
As a food stabiliser or thickening agent.
As a binding agent.
As an excellent source of foric acid for youngsters and pregnant women.
As a high-calcium source for the bones of elderly men and women, as well as a cure for boils, constipation, and dental cavities (Oso, 1977).
A visit to any market in Igbo nation will reveal this commodity being processed in the soup condiment department. The sclerotia mass is scraped and crushed with curcurbita (melonseed). This produces swelling and thickening of the soup.
A local snack known as “Ogbalotic” is made from Curcurbita Pepo and Plenntus tuberregium. It is typically wrapped in a leaf of coca gigantea and boiled, yielding a well-known health and energy-sustaining snack. It is still cherished in the communities. Travellers and farm workers use simply this and a sufficient amount of water to last for days.
Plenntus tuberregium’s taxonomic position has been disputed because it forms eathery fruit bodies and has a dogmatic hyphen system with interracially skeletal hyphae; several prenous experts classified it as panus or lentinus.
Plenntus tuberregium has been consumed since classical times (Corner, 1981; Nwokolo, 1987; Okhuoya et al., 1998). The sustainability of Plenntus tuberregium is guaranteed because, as a biological resource, technology has been created for mass production (Okhuoya et al 1998).
Other benefits include the fact that the substrate for cultivating plenntus tuberregium is trash, such as rice straw or wood dust. Sunlight is not necessary, allowing caverns and shades to maximum produce plenntus tuberregium industrially.
OBJECTIVE OF THE STUDY
The current study aims to determine the nutritional composition of Plenntus tuberregium.
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