1.1 Background to the Study
Edible mushrooms are fungi and belong to
the class Basidiomycetes. They have been found to provide a rich
addition to the diet in the form of protein, carbohydrate, minerals,
vitamins and enzymes (Manzi et al., 199). Studies on edible mushroom
have resurfaced as world nutrition is observed as shifting from
processed to natural food. This has almost led to warning people to stay
away from in natural foods (Ogazi, 2010) and Ihediohanma et al., 2014)
due to uncertainty surrounding their safety. This consciousness has
opened up research interest into lesser known natural foods with the
inquest to identify and evaluate their consumption in order to improve
quality and encourage their production and consumption. This is also in
line with the recommendation of FAO (1987) in recognition of the role of
minor crops in nutrition and food security.
The consumption of edible mushroom in
Nigeria is seasonal. Most people only consume them because of their
unique flavors and not really for their nutritional composition. At the
moment mushrooms are only hunted and harvested from the wild, however if
the food composition is elucidated and people get aware of certain
important components of it, this will encourage cultivation and
subsequent industrial production.
Pleurotus tuber regium, an edible
basidiomycete occurs on both tropical and subtropical regions of the
world ( Zoberi and M.H.,1972). It is a common mushroom in the southern
part of Nigeria and forms large spherical to ovoid, subterranean
sclerotia which sometimes measures up to 30cm in diameter (Oso,1975).
The fungus I fects dry wood, when it produces the sclerotium usually
buried within the wood tissues but also found between the wood and the
bark. Both the sclerotium and the mushroom are eaten in Nigeria.
Sclerotia are used in various soup and medicinal preparations in Nigeria
(Zoberi and M.H., 1973; Oso, 1975).
The fungus grows with a relative ease in
the laboratory and is noted for rapid growth and for causing extensive
wood decay (Okhuoya et al., 1984). According to Okhuoya and Okogbo
(1990) mushroom cultivation is still in its infancy in Nigeria, and
species that might be activated for food are known only in the wild
state. This research aim to establish the effects of cooking time on the
nutritional and anti nutritional factors of Pleurotus tuber regium
which is an edible mushroom consed in Nigeria.
1.2 Problem Statement
Studies have been carries out on
Pleurotus Tuber regium, a tropical sclerotial basidiomycetes obtained in
Nigeria. Both the sclerotium and the fruit bodies are edible. Hence,
there is need to determine the effects of cooking time on Nutritional
and anti nutritional factors of pleurotus tuber regium, so as to make it
clear to comsers the omportant components of it, establish an adequate
cooking time to prevent over cooking or undercooking. This will also
encourage cultivation and subsequent industrial production.
1.3 Objectives of the Study
The major objective of the study is to
evaluate the effects of cooking time on Nutritional and anti nutritional
factors of pleurotus tuber regium.
1.4 Research Questions
(1) what is pleurotus tuber regium?
(2) where is it predominantly common ?
(3) what are the nutritional components present in it ?
(4) what are the anti nutritional factors present in it?
(5) what quantity of Pleurotus tuber regium will be enough for the research?
1.5 Significance of the Study
This study gives a clear insight into
the effects of cooking time on nutritional and anti nutritional factors
of pleurotus tuber regium. The findings and recommendations of these
research will help to establish an adequate cooking time, encourage more
consumers to demand for it, encourage more cultivation and subsequent
1.6 Scope of the Study
The research focuses on the effects of
cooking time on nutritional and anti nutritional factors of eurotus
tuber regium in Nigeria.
1.7 Limitations of the Study
There was difficulty experienced in the procurement of pleurotus tuber regium needed for this research.
FAO (1987). Food and Agricultural Organization (No. 12) FAO, Rome. Italy
J.A. Okhuoya and F.O. Okohbo Cultivation
of pleurotus tuber regium (Fr.) Sing on various Farm Wastes. Retrieved :
December 15 , 1990.
Manzi, P., Gambelli, L., Marconi, S.,
Vivant V. and Pizzoferrate L. (1999): Nutrients in edible mushrooms: an
interspecies comparative Study. Food Chemistry 66:477-482.
Ogazi, P.O. (2010). Cottage industry for production of plantain chips
Okhuoya, J.A., Harvey, R. Laboratory
Cultivation of eurotus Ostreatus (Jacquin Ex.Fr.) Kummer using Elm
(Ulmus Dp.) and Poplar (Poplar sp.) Sawdusts. Biologia P.245-258 (1984).
Oso B.A. Pleurotus tuber regium from Nigeria. Mycologia P. 271-279 (1975)
Zoberi, M.H. Tropical Macrofungi. Macmillan, London :(1972) 158 pp
Zoberi, M.H. Some Edible Mushrooms fromNiheria. Nigerian Field 881-90(1973).