Functional qualities serve as valuable yardsticks towards consumer acceptability of foods and food products. This study evaluates functional properties of an ectomycorrhizal wild mushroom Amanita sp. occurring in the lateritic scrub jungles of southwestern India. Based on the ethnic knowledge, immature cooked fruit bodies of this mushroom are edible. Standard protocols were followed to evaluate functional properties of uncooked and cooked immature fruit bodies (pH-dependent protein solubility; least gelation concentration; water-and oilabsorption capacities; emulsion and foam properties). The protein solubility was significantly higher in uncooked against cooked samples (pH 2-8, p<0.05). Cooking has not altered the least gelation concentration (14%). There was no significant difference between uncooked and cooked samples (p>0.05) despite water-absorption and oil-absorption capacities were higher in cooked samples. The emulsion activity (p<0.05), emulsion stability (p<0.05), foam capacity (p<0.01) and foam stability (p>0.05) were higher in cooked than uncooked samples. The Principal Component Analysis (PCA) between proximal and functional properties reveals that the crude protein, total lipids and crude fibre influenced the protein-solubility, emulsion stability and foam capacity in uncooked samples. In cooked samples, the crude fibre and carbohydrates influenced all the functional properties studied except for protein solubility. It is assumed that the composition and proportion of proximal components influence the functional attributes of Amanita sp. The properties like high emulsion activity, emulsion stability and foam capacity in cooked mushroom will be useful in formulation of value-added foods or nutraceutical products.

Public and private institutions usually possess land space for buildings, play grounds, gardens, avenues and natural vegetation. Such landscapes possess diverse flora, fauna and microbiota. Inventory of biodiversity in the vicinity constitutes first step to follow the status of habitat based on diversity, carrying capacity and further steps for conservation or rehabilitation. The current study assessed macrofungal diversity in the Yenepoya Campus of southwest India in continuation of assessment of flora and fauna. This preliminary inventory was carried out in 10 habitats (three plantations, bamboo thickets, gardens, acacia groves, avenue trees, lawns, dumped wood and termite mounds), which yielded 40 species of macrofungi belonging to 31 genera. Among them, twelve species were edible, twelve species were medicinal, two species were ectomycorrhizal and finally one species was entomophagous. Substrates supporting macrofungi include soil (particolous), humus (humicolous), woody debris (lignicolous) and insects (entomophagous). Results showed an abundance of five species (Amylosprous campbellii, Daldinia concentrica, Lenzites betulina, Marasmiellus stenophyllus and Schizophyllum commune), 13 others were common and 22 species were occasional. In addition to flora and fauna, inventory of saprophytic macrofungi (involved in recycling the organic matter) occurring in an institution surroundings help designating the habitat as healthy or regenerated or impoverished to follow appropriate measures to maintain the status quo, rehabilitation and conservation. This study suggests possibilities of domestication and utilization of several edible, medicinal and ectomycorrhizal fungi in this area.