THE MYSTERY OF MUSHROOM (Agaricus bisporus)

Vegetables On The Move
March 6, 2016
March 8, 2016

THE MYSTERY OF MUSHROOM (Agaricus bisporus)

Have you ever wondered that there are some varieties of food items that were widely consumed in the time past but are now gradually fading away in the diet of people of this present generation? One of these food items is mushroom.


Mushroom is fleshy fruiting bodies of fungi that are typically produced above ground on the soil or on their food sources. Mushroom can be of two different types which are “edible mushroom” that taste good and very nutritious, and “non-edible mushroom” that are poisonous and possess a foul taste.
As a popular saying goes, ‘when the purpose of a thing is not known, abuse is inevitable’. This particular reason must have been one of the major reasons why the people of this jet-age rarely include mushroom in their diet. More importantly, the rate of urbanization and globalization is at  a very high speed and this hinders the appreciation of food item like mushroom, because mushrooms are generally appreciated and found in larger quantity in rural areas.
In view of the above, it would interest you to know that the edible mushrooms are of great nutritional and medicinal value. In addition to this, the edible mushroom can be artificially grown in larger quantity for consumption.
Steps to follow in producing mushroom artificially
To successfully produce mushroom artificially, the following materials are required and they are:
Ø  Mushroom spawn (e.g maize grains, millet grains, sorghum grains, e.t.c)
Ø  Watering can
Ø  Nylon bag (black colour)
Ø  Palm bunch (without palm fruits)
Ø  Drum
Ø  Mushroom growing house (built with mud)
Ø  Water
Ø  Quicklime
Select the palm bunches without oil and boil in mixture of quicklime and water for about one and half hour . The quicklime neutralizes the oil content in the palm bunches.
Boil the palm bunches again in water for about one hour.
Sundry the palm bunches to about 50% dryness, in order to retain the remaining 50% moisture content.
Make hole in the rear part of the palm bunches.
Inoculate the palm bunches by putting the grains into the palm bunches via the opening already made in the rear part of the bunches.
Put each inoculated palm bunch into a nylon bag and tie it (i.e. incubation).
Place the incubated bunches inside the mushroom growing house ( at 250c-280c and adequate humidity). The incubation takes between 2-3 weeks, after which fruiting begins.
Remove the nylon as soon as the fruiting begins. Water it for about 3-times per day (depending on the climatic condition.
Harvesting  of the mushroom can be done at an interval of 3-5 days, and this can continue for about 2-months. An average bunch yields between 500g-1000g of mushroom.
Nutritional values of Mushroom
Ø  Rich in protein ( A fresh mushroom has 3-6% plant protein.  A dry mushroom has 18-34% of plant protein.
Ø  Rich in vitamin
Ø  80% digestability
Ø  Possess little sugar and salt content
Ø  Possess 250 calories of energy
Medicinal values of Mushroom
Ø  Cure waste pain
Ø  Cure stomach pain
Ø  Protects lung tissue
Ø  Good for diabetic patients
Ø  Good for hypertensive patients
Ø  Reduces tooth pain
Ø  It suppresses HIV
According to the agriculturists, good food is the secret behind flourishing skin, likewise the health practitioners would say health is wealth. In view of the above, it is very important to nourish ourselves because what we eat is part of who we are.
Article by:
Falode Oladayo.

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