[01] Femi Johnson Afolabi, National Biotechnology Development Agency, Bioresources Development Centre, Ogbomoso, Nigeria. [02] Daniel Juwon Arotupin, Department of Microbiology, Federal University of Technology, Akure, Nigeria. [03] Felix Akinsola Akinyosoye, Department of Microbiology, Federal University of Technology, Akure, Nigeria.

Maize-ogi, a popular slurry taken in most parts of sub-sahara Africa was supplemented with the sclerotium of P. tuber-regium. The sclerotium was employed to supplement maize ogi at 10 – 50% levels using the traditional protocol of production. Supplementation of maize-ogi with 20% sclerotium brought about a 36.80% improvement in the fibre content of the ogi while a 30% supplementation gave a 41.72% improvement in fibre content. The ash content was not significantly affected by the supplementation. This may be attributable to the fact that maize contains more ash than the mushroom. Also, the 20% and 30% sclerotium supplementation gave a 1.90% and 15.24% improvement in the fat content of the final products in comparison to the control. Furthermore, the addition of 20% and 30% sclerotium to maize-ogi improved the protein content of the final products by 8.97% (M20) and 17.24% (M30) respectively. With respect to vitamin B content, results showed that supplementation of maize-ogi with 20% P. tuber-regium sclerotium did not have a statistically significant impact on the vitamin content of the products. However, a 30% supplementation gave an increase of 133%, 314% and 233% in thiamine, riboflavin and niacin contents of the final products when compared with the control. The antioxidant potentials of the ogi was significantly increased by the supplementation, especially with 30% sclerotium supplementation.

Maize-ogi, Sclerotium, Pleurotus tuber-regium, Supplementation

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