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INTRODUCTION
At the time of economic crisis, nations around the world encountered various
problems and one of which is the scarcity of food. Here in the Philippines, where the
majority of people belong to the lower class, the plight of the poor is very obvious. Many
children, youth, and adults go hungry, get sick and some even die because of
undernourishment. Hence, it is imperative that both the public and private sectors should
during World War I. The oyster mushroom is one of the more commonly sought wild
mushrooms, though it can also be cultivated on straw and other media. It has the
One of the Filipino’s specialties is to prepare nutritious food because they put a
premium on a nutritional value in order to furnish their body with adequate nourishment
for growth, maintaining and repairing their cells and tissues. Everyone knows that squash
is one of the most abundant vegetables in the Philippines so that’s why it is not that very
expensive. It also contains vitamin A, carbohydrates, and many more (Elsevier, 2000).
producing polvoron which it will be useful not only for consumption but also in
producing products for commercial purpose as an additional source of income for the
3. To test if there are significant differences among the three treatments in terms of
The result of this research may give vital information’s to the rural women who
are producers as well as consumers, wage earners, teachers as well as homemakers, with
chores. The rural women may able to generate income by spending their leisure time in
food processing using oyster mushroom. Above all, they may prepare simple,
economical, but nutritious recipes for snacks by utilizing the indigenous resources.
Furthermore, the result of this study may furnish information’s industry in the
community and in educational institutions. Moreover, this study may help to solve our
economic crisis and unemployment problems as well as jobless homemakers and out of
school youth, students and teachers to put up or engage in a project utilizing oyster
mushroom.
Maximum utilization of the crop may help in minimizing the importation of raw
materials like flour as the main ingredient in most baked products, thus saving the
country’s dollar earnings. With stable supply of raw materials, a vast array of staple foods
This study is essential for the future; it is the start of new staple food that would
suffice the hunger of the future. New technologies have been adapted, have been
introduced-these innovations are for the development of our country. These innovations
may take years for us to adopt into our daily living, but little by little, it will help us
develop from state of poverty to one dynamic community which utilizes the gift and
harvests of nature sustainably, that the future generations may be able to feel, enjoy and
This study covers only to the development and evaluation of oyster mushroom
into polvoron. The sensory qualities to be tested was confined to the appearance, aroma,
flavor, texture, color, and general acceptability of the products based on the sensory
perception of the panel of tasters consisting oftwenty (20) members replicated three
times. The criteria provided in a hedonic scale will be the basis for this evaluation.
Definition of Terms
mushroompolvoron.
Aroma. In this study, it refers to the characteristics of Polvoron that determine its
smell or odor.
Color. In this study, it refers to the visual characteristics of the Polvoron product.
General acceptability.In this study, it refers to the overall quality in terms of the
Polvoron. In this study, the oyster mushroom was dried, grind, and made it into
Related Literature
Mushrooms, a highly-priced delicacy for more than two thousand years, are now
agricultural and industrial wastes can be utilized as substrates for the production of
Studies conducted by Tan (1981) revealed that cotton waste was the best substrate
for the cultivation of Pleurotusostreatus. Cereal bran rich in protein is usually added to
the substrate in P. ostreatus cultivation to stimulate mycelia growth and increase the yield
Sawdust and sugarcane bagasse were the best substrates for growing of Oyster
Obodai et al. (2002) reported that sawdust substrate for mushroom production
components of the wood in order to release the essential materials for the establishment
protein content and thus insufficient for the cultivation of mushrooms, and therefore
Oei (2003) reported that substrate having high-quality lignin and cellulose
contents takes a longer time to start pinning and fruit body formation.Baysal (2003)
investigated paper waste supplemented with rice husk, chicken manure, and peat for
Pleurotusostreatuscultivation. Highest yield for fresh weight was recorded as 350.2 grams
wastes which can serve as substrates for the cultivation of mushrooms.(Banjo et al.,
2004) has been reported that mushrooms can grow on chopped cocoa pods, cotton waste,
dried chopped maize straw, oil palm (fiber and bunch) wastes, tobacco straw, used tea
leaves, rice straw, sugarcane bagasse, newsprint, old rags and sawdust
bioavailability of nitrogen when they found that eucalyptus residues supplemented with
cereal bran supported fast growth. However, the low amount of available nitrogen (N) in
Pleurotus species are popular and widely cultivated throughout the world mostly
in Asia and Europe owing to their simple and low-cost production technology and higher
sawdust and rice straw in Bangladesh and found that sawdust showed the highest
biological efficiency (73.5%) than other strains. He has also reported on sawdust, the
yield and efficiency were better than those cultivated on rice straw, however, on straw;
the mushroom fruiting bodies were larger in size. This study shows the prospects of P.
with rice bran on a yield of Pleurotuspulmonarius (Fr) Quel. Un-supplemented corn cob
(0% supplementation) gave the best yield in terms of the mean diameter of pileus 5.50cm,
mean fresh weight of fruiting bodies 53.2g, mean height of stipe 3.64cm and number of
healthy fruiting bodies as 12. The least yield was recorded with 30% supplementation as
follows: mean diameter 3.20cm, mean fresh weight of fruiting bodies 30.0g, mean height
of stipe 1.65cm and number of healthy fruiting bodies as 5.in terms of quantity and
Nasir Ahmad Khan (2012) has observed that Pleurotusostreatus gave the
maximum yield in the first flush followed by a second and third flush.The maximum
yield was obtained on Kikar sawdust 282.2gm followed by Mango sawdust 257.7gm,
mixed sawdust 233gm, Simbal sawdust 216.5gm and Kail 200.5gm.Oyster mushroom
showed relatively more yield on control treatment of cotton waste as compared to other
substrates. The maximumbiological efficiency was obtained in kikar sawdust which was
70.56 %. The lowest biological efficiency was obtained in kikar sawdust which was
50.12 %. Among all substrates, sawdust of Kikar proved the best substrates for the
METHODOLOGY
In the preparation of the product, the following ingredients were used, oyster
mushroom powder, all-purpose flour, powdered milk, sugar, butter, and calamansi rind.
The equipment used were, wooden spoon, mortar, and pestle mixing bowl, sifter,
Polvoronmolder, measuring cup, measuring spoon, pan, water cellophane, and grammer.
Methods
Experimental Procedures
Treatments Proportions
Management Practices
powder the following procedures were followed (Figure. 1): select good quality of the
oyster mushroom, wash the selected oyster mushroom, drain, and arrange them in tray
and sundried until it becomes dry. The dried oyster mushroomwill then powdered or
grind using a mechanical grinder, and then sift. Placed in closed container and store.
preparation of oyster mushroom Polvoronwere as follows (Figure 3): prepare all the
ingredients. Heat the panon low fire, combine all-purpose flour and oyster
mushroompowder together with sugar roast it for 10-15. In a separate pan, melt the
butter and place it in a bowl. When the mixture is already cooked, add powdered milk
and stir well. Add the melted butter then mixed. When the Polvoron is cooked, turn off
the fire. Placed the Polvoron in a separate mixing bowl. Using a Polvoron molder, scoop
the polvoron and put it in a cut water cellophane and wrap it properly.
Evaluation of the Product
criteria found in the scorecard for sensory evaluation. The evaluators graded the products
using the different sensory qualities found in the scorecard such as appearance, aroma,
Data Analysis
The data gathered were analyzed statistically. The statistical method used in the
analysis and interpretation of data was Analysis of Variance, (ANOVA) Statistical tool
for Agricultural Research (STAR) and means with the help of a statistician.
REFERENCES
Ahmed, S. 1998. Performance of different substrates on the growth and yield of oyster
mushroom Pleurotussajorcaju(Fr.) Sing. M.S. thesis, Department of
Horticulture. Institute of postgraduate studies in Agriculture, Salna, Gazipur,
Bangladesh.
Banjo NO, Abikoye ET, Kukoye AO (2004). Comparison of three nutrient supplements
used as additive to sawdust during the cultivation of oyster mushroom
(Pleurotuspulmonarius). Niger. J. Microbiol. 18: 335-336.
Baysal, E., H. Peker, M. Kemal and A. Temiz. 2003. Cultivation of oyster mushroom on
waster paper with some added supplementary materials. Bioresour. Technol., 89:
95 97.
Mane, V.P., S.S. Patil, A.A. Syed and M.M.V. Baig. 2007. Bioconversion of low
quality lignocellulosic agricultural waste into edible protein by Pleurotussajor-
caju(Fr.) Singer. Journal of Zhejiang University of Science, 8(10): 745-751.
Kinugawa, K., Phusawang, W., Chinbenjapho, I. S., Fukada, S., Tanesaka, E., Okada,
M., &Tsutsui, H. (1994). Progress
Nair, N.G. 1982. Oyster mushroom new “gourmet” mushroom will be cheaper to grow.
Agri. Gazette of New South Wales 93(2):29-30.
Nasir Ahmad Khan, Mujahid Abbas, Abdul Rehman, Imran ulHaq and A.Hanan
Impact
Wood, D.A. and J.F. Smith. 1987. The Cultivation of Mushroom. In essays in
agricultural and food microbiology editor by Norris J.R. and Pettipher G.L.
John Wiley and Sons Ltd. pp 310-343
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