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
Title Page i
Approval Page ii
Dedication iii
Acknowledgement iv
List of tables and Figure v
Abstract vi
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 â€�“OGBALOTIIâ€Â�
