Nutrient Potential of Wild and Cultivated Edible Mushrooms and Their Possible Use in Fortifying Snacks for Pre-school and School Children

 – Nutrient Potential of Wild and Cultivated Edible Mushrooms and Their Possible Use in Fortifying Snacks for Pre-school and School Children – 

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ABSTRACT  

The study determined the nutrient composition of wild and cultivated edible mushrooms, and explored their use of cultivated Pleurotus tuber-regium in food-to-food fortification.

Wild edible mushrooms (Pleurotus tuber-regium, Pholiota mutabilis, Pleurotus ostreatus, Corprinus disseminates, and Peziza badioconfusa Korf) were collected from different parts of the University of Nigeria, Nsukka (UNN) residential quarters and identified in the Department of Botany, UNN.

was collected from the Department of Botany, UNN. The wild and cultivated mushrooms were processed into flour and chemically analyzed using standard methods of analysis.

Different proportions (20g, 40g and 60g) of the Pleurotus tuber-regium flour were incorporated into 600g of wheat flour, cocoyam paste and corn starch to produce composites.

The composites were used to prepare the following snacks: wheat buns, cocoyam buns and aged jollify. Each of these snacks had their controls made without mushroom.

Sensory evaluation of the snacks was conducted using 20 panelists (children aged 8-14 years). The evaluation was done in three days at the rate of one fortified food (snack) per day.

A 9-point Hedonic scale of 9 (highest) to 1 (lowest) was used to evaluate the products. The nutrient composition of the snacks was calculated using available food composition Tables as well as the nutrient composition of the cultivated Pleurotus mushroom obtained in the study. 

TABLE OF CONTENTS

Title Page …………. i
Approval Page ……….. ii
Certification Page ………… iii
Dedication …………. iv
Acknowledgement …………… v
Table of Contents ………….. vi
List of Tables ………… viii
List of Figures ………… x
List of Plates ………… xi
ABSTRACT ………. xii

CHAPTER ONE: INTRODUCTION
1.0 Background to the Study ………….. 1
1.1 Statement of the Problem…. …………. 4
1.2 General Objective ……………. 5
1.3 Specific Objectives ………… 5
1.4 Significance of the Study ……….. 5

CHAPTER TWO: LITERATURE REVIEW
2.1 Nutritional problems in Nigeria ……………. 6
2.1.1 Protein-energy malnutrition(PEM) ……….. 6
2.1.2 Micronutrient deficiency …………….. 7
2.1.3 Diet-related noncommuniable diseases ………. 8
2.2 Causes of nutritional problems ………….. 9
2.2.1 The Nutrition transition …………… 9
2.2.2 Effect of HIV/AID on Nutrition ………… 13
2.2.3 Environmental chnages ……….. 16
2.3 Nutrition Intervention Programmes for Eradication of Malnutrition …. 17
2.3.1 Nutrition education ………. 17
2.3.2 Dietary supplementation ……… . 17
2.3.3 Dietary diversification ………. 18
2.2.4 Fortification ……… 19
2.4 Nutrition of Pre-school Children ……… 22
2.4.1 Growth and development in pre-school and school children …… 22
2.4.2 Nutritional problems in preschool and school children ……….. 23
2.4.3 Factors affecting food intake in preschool and school children ……..24
2.4.4 Nutritional requirements of pre-school and school children ……. 26
2.5 Mushrooms in Human Nutition …………. 28
2.5.1 Use of fungi ………………..28
2.5.2 Nutritional value of mushrooms …….29
2.5.3 Species and varieties of edible mushrooms ………36
2.5.4 Cultivation and Harvesting ……………39
2.5.5 Consumption pattern of wild edible mushroom in Nigeria ……..40
2.5.6 Phytochemicals ……….41

CHAPTER THREE: MATERIALS AND METHODS
3.1 Sample Collection ………… 43
3.2 Proximate Analysis ……. 48
3.2.1 Moisture …………… 48
3.2.2 Protein Determination (crude protein) ………. 49
3.2.3 Fat Determination …….. 49
3.2.4 Ash Determination ………. 50
3.2.5 Determination of Fibre ……….. 51
3.2.6 Determination of Carbohydrate ……. 51
3.2.7 Estimation of Energy Value ……….. 51
3.2.8 Minerals ………….. 52
3.2.9 Vitamins …………….. 52
3.2.10 Phytochemistry of edible mushroom (Pleurotus tuber- regium) ……. 53
3.2.11 Choice of Mushroom flour for fortification…….. 55
3.2.12 Pilot Study ……….. 55
3.2.13 Fortification/Composite Flour Preparation ………. 55
3.2.14 Recipe for cocoyam buns fortified with edible mushroom flour ……. 56
3.2.15 Recipe for Wheat buns fortified with edible mushroom flour ……. 58
3.2.16 Recipe for Agidi jollof fortified with edible mushroom flour …….. 60
3.2.17 Sensory Evaluation …………… 62
3.2.18 Nutrient composition of snack …………… 62
3.2.19 Data Analysis ………… 62

CHAPTER FOUR: RESULTS

CHAPTER FIVE: DISCUSSION, CONCLUSION, AND RECOMMENDATIONS
5.1 Nutritional Value of Edible Mushrooms …………. 93
5.2 Mineral Composition …………… 95
5.3 Vitamin Composition …………….. 98
5.4 Phytochemicals of the Mushroom ……….. 98
5.5 Effect of Fortification of some Traditional Food Staples with Mushroom Flour …………. 99
5.6 Organoleptic Characteristics of fortified products…. …….. 101
Conclusion ……….. 102
Recommendations ………….. 102

REFERENCES ……………… 103

INTRODUCTION  

remains a significant international problem, with developing regions of the world enduring most of the burden.

Food insecurity results in considerable health, social, psychological and behavioural consequences and is undeniably linked to poverty.

Despite international commitment, the number of remains unacceptably high (Bandies University, 2000).

There is lack of sustainable physical and economic access to enough, safe, nutritious and socially acceptable food for a healthy and productive life all over the world, and in Nigeria in particular at national and household levels (Aliyu, 2005).

In Nigeria, as in many developing countries, malnutrition is caused by many factors among which is the long-standing moderate food shortage coupled with sub-optimal use of traditional food sources.

were defined by Kuhnlein and Recevour (1996) as food from a particular culture available from local resources and culturally acceptable as appropriate and desirable foods.

have also been defined as those plants which are accepted by a community through customs, habit and tradition as appropriate and desirable foods.

REFERENCES

ACC/SCN (1999). Ending malnutrition by 2020: An agenda for change in the millennium. Final report to the ACC/SCN by the commission of the 21st century:17-18, 25-16.

ACC/SCN (2000). Ending malnutrition by 2020: An agenda for change in the millennium. Final report to the ACC/SCN by the commission in the nutritionchallenges of the 21st Century. Geneva.

Adams, M.R., & Mors, M.O. (1995). Food microbiology. The Royal Society ofChemistry, 301-302.

Adejumo, T.O., & Awosanya, O.B. (2004). Proximate and mineral composition of four edible mushroom species from south western Nigeria. Africa Jorunal of Biotechnology, 4(10),1084-1088.

Adewusi, S.R.A., Alofe, F.V., Odeyemi, O., Afolabi, O. A., & Oke, O.L. (1993). Studies on some edible wild mushrooms from Nigeria 1. Nutritional, teratogeric and toxic consideration. Plant Food for Human Nutrition, 43(2), 115-121.

Adrew, G., Mirjan, S. & Juru, P. (2002). Cultivation Technique and medicinal Pleurotus species. Food Technology. Biotechnology, 45(3), 238-249.