MUSHROOM

Different types of mushrooms, such as Marasmiellus inoderma, Pleurotus ostreatus, and Ganoderma lucidum, from the families Marasmieceae, Pleurotaceae, and Ganodermataceae respectively, are exceedingly adaptable and may offer health advantages. Additionally, they create mushroom powder, a healthy, gluten-free substitute for traditional wheat flour that emphasizes its culinary uses and environmental benefits. The discussion then moves to a study that aims to increase dietary fiber, improve flavor and scent, and enrich bread with nutritional content of mushroom while investigating potential health advantages and encouraging culinary innovation. The ultimate goal of this study is to maximize the production of mushroom bread and determine whether it can be produced economically while still satisfying consumer demand. It also include determining how different mushroom types affect flavor and acceptability, lowering the amount of sugar in bread, finding the ideal ratios for mushroom powder, evaluating the effects of processing methods, analysing nutritional value and health benefits, and assessing shelf life and consumer perceptions. The mushroom powder which was processed by dehydration was added in different percentage and levels to bread flour which is then used to make bread. The bread is to be made delicious, in wheat bread style, reduced sugar content and have an original mushroom taste. It was done by measuring ingredients, mixing and kneading into a dough, proofing, baking and cooling off completely. The proximate was determined with content of moisture 25.10%, fibre 0.53%, fat 22.23%, ash 1.70%, dry matter 74.93%, protein 9.99% and carbohydrate 40.45%. Palatability test and mold analysis was carried out to determine consumer acceptance and determine the shelf life of the bread. This study infuses biotechnology into baking and vice versa

This study was carried out to determine the Hematology performance of Clarias gariepinus fed diets supplemented with oyster mushroom (Pleurotus ostreatus) at different inclusion levels. 300 post juveniles were stocked randomly into five tanks at a density of 60 fish per tank; (T1 0%, T2 1.0%, T3 1.5%, T4 2.0%, T5 2.5%) and were fed twice daily to satiation with the prepared diet. Each treatment was replicated 3 times. The experiment lasted for a period of 9 weeks after which blood samples were randomly collected three per treatment for haematological studies and data was subjected to analysis of variance. The result of this study showed that WBC had the highest value of 25.17×10^3uL at T4 and the lowest value at T5 (16.37×10^3uL), RBC performed better at T3 (2.23×10^6uL) and lowest at T5 (1.70×10^6uL) and HCT values were found to be in the normal range for catfish, T3 (1.5%) being the highest and T5 recorded the lowest 2.5% inclusion level of mushroom