Promote Composition Of Pleurotus Tuberrcoginin From Enugu Area.

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.

Title Page

Approval Page

Dedication

Acknowledgement

List of tables and Figure

Abstract

CHAPTER ONE 

1.0  Introduction 

1.1  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 

2.4.1cultivation 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

2.6.1Functions of Carbohydrate

2.6.2Functions of Dietary Fibre

2.6.3Functions of Protein

2.6.4Functions of Fat

2.6.5Functions of Vitamin C

2.6.6Functions of Chemical Element

2.6.7Sodium 

2.6.8Magnessium

2.6.9Copper

2.7   Nutritive Value of Pleurotus tuberregium

2.7.1Micro Elements Present in Pleurotus tuberregium table 1

CHAPTER THREE

3.0  Material and Method

3.1  Material / Equipment

3.2  Sample Collection and sample processing

3.3  Sample analysis 

3.3.1Moisture Content determination 

3.3.2Ash content determination

3.3.3Fat content determination

3.3.4Crude fibre content determination

3.3.5Protein content determination

3.3.6Determination of carbohydrate 

3.3.7Preparation of pleurotus / curcurrtta snacks 

3.3.8Flow 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