Nutrient and mineral components of wild edible mushrooms from the Kilum-Ijim forest, Cameroon

Teke, Ache Neh; Bi, Manju Evelyn; Ndam, Lawrence Monah; Kinge, Tonjock Rosemary

doi:10.5897/ajfs2021.2089

Cited by 21 publications

(10 citation statements)

References 27 publications

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“…Mushrooms contain a high amount of protein content with an average value of 23.80 g/100 g dry weight (DW). Mushroom proteins have lately gained acceptance in the food industry in view of their high nutritional value and complete essential amino acids [ 5 – 7 ]. When compared to animal and plant sources, mushroom proteins normally have a complete essential amino acid profile, meeting dietary requirements while having certain economic advantages.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Ayimbila

Keawsompong

2023

Curr Nutr Rep

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Purpose of Review Global concerns about population growth, economic, and nutritional transitions and health have led to the search for a low-cost protein alternative to animal origins. This review provides an overview of the viability of exploring mushroom protein as a future protein alternative considering the nutritional value, quality, digestibility, and biological benefits. Recent Findings Plant proteins are commonly used as alternatives to animal proteins, but the majority of them are low in quality due to a lack of one or more essential amino acids. Edible mushroom proteins usually have a complete essential amino acid profile, meet dietary requirements, and provide economic advantages over animal and plant sources. Mushroom proteins may provide health advantages by eliciting antioxidant, antitumor, angiotensin-converting enzyme (ACE), inhibitory and antimicrobial properties over animal proteins. Protein concentrates, hydrolysates, and peptides from mushrooms are being used to improve human health. Also, edible mushrooms can be used to fortify traditional food to increase protein value and functional qualities. These characteristics highlight mushroom proteins as inexpensive, high-quality proteins that can be used as a meat alternative, as pharmaceuticals, and as treatments to alleviate malnutrition. Summary Edible mushroom proteins are high in quality, low in cost, widely available, and meet environmental and social requirements, making them suitable as sustainable alternative proteins.

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Section: Introductionmentioning

confidence: 99%

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Ayimbila

Keawsompong

2023

Curr Nutr Rep

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“…Due to the biology of the sulphur shelf fungus, and in particular the large variety of plant species on which it occurs, the chemical composition of this fungus is very rich ( Table 1 ), and at the same time, it may slightly differ. The caloric value of Laetiporus sulphureus fruiting bodies is in the range 321.7–375.6 kcal dw [ 1 , 8 , 20 , 21 , 22 ], and the water content is 66.7–91.5 g/100 g of the fruiting body (Saha et al [ 23 ] and Florczak et al [ 24 ], respectively). Among the basic components of the dry matter, carbohydrates dominate, which constitute 64.9–74.5% of dw.…”

Section: Nutritional Value Of Fruiting Bodiesmentioning

confidence: 99%

“…Among the basic components of the dry matter, carbohydrates dominate, which constitute 64.9–74.5% of dw. The content of the other components is much lower: protein 8.6–21.0% dw; fat 2.3–5.9% dw; ash 4.0–9.0% dw; and fiber 4.1–15.2% of dry matter [ 1 , 8 , 20 , 21 , 22 , 23 , 24 , 25 ] ( Figure 2 ). The largest fraction of neutral lipids were triglycerides [ 8 ].…”

Section: Nutritional Value Of Fruiting Bodiesmentioning

confidence: 99%

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The Possibility of Using Sulphur Shelf Fungus (Laetiporus sulphureus) in the Food Industry and in Medicine—A Review

Adamska

2023

Foods

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Sulphur shelf fungus (Laetiporus sulphureus) has so far been largely underestimated as a potential raw material for the food industry. Many studies have demonstrated that the extracts obtained from this mushroom and some of their components have positive effects on human health. They have antioxidant, antibacterial, and anticancer properties and regulate human metabolism and digestive processes. Water extracts also have this effect. In addition, the substances contained in this mushroom have the ability to preserve food by inhibiting the growth of undesirable microorganisms. These properties have led to the situation that in some countries, shelf sulphur fungus is legally recognized as a raw material that meets the requirements of the food and processing industries. This paper is a review of the latest information (mainly for the period 2016–2023) on the chemical composition and the possibility of using L. sulphureus in the food industry and in medicine.

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“…The delectable flavor of the mushrooms makes it a favorite among the local people. They are also apparently liked in other countries and is used as a substitute for meat and fish [12,32,33].…”

Section: Types Of Edible Forest Mushroomsmentioning

confidence: 99%

Understanding the socio-economic characteristics of mushroom hunter communities and various wild edible mushrooms in Southeast Sulawesi, Indonesia

Taridala

Wulandari

Bahari

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Forests provide various benefits for many people in Indonesia, one such benefit is the presence of mushrooms that grow in certain seasons and are used as food for local communities. Some types of mushrooms that grow wild have not been mass-produced, but have been consumed (wild edible mushrooms) and traded. The purpose of this study was to describe the socio-economic characteristics of forest mushroom hunters and identify the various mushroom found by local communities. The research location is in Besulutu Sub-district, Konawe Regency, Southeast Sulawesi, Indonesia. This location was chosen purposively that part of the Besulutu Sub-district is the Lalonona Forest area which is overgrown with mushrooms every year. The population in this study are the local people who look for mushrooms. Sampling was undertaken using the snowball technique, the interviewed sample sized was 41. The results of the study showed that the socio-economic characteristics of forest mushroom hunters were those of productive age, generally male, with secondary education, quite experienced, with a moderate number of dependents. The mushrooms are used for family consumption, and traded. Furthermore, there were seven types of mushrooms found, namely taa’u, tabosi, tangare bonata, tasulingga, tamokupa, taluwi, and tawuti.

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Nutrient and mineral components of wild edible mushrooms from the Kilum-Ijim forest, Cameroon

Cited by 21 publications

References 27 publications

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

The Possibility of Using Sulphur Shelf Fungus (Laetiporus sulphureus) in the Food Industry and in Medicine—A Review

Understanding the socio-economic characteristics of mushroom hunter communities and various wild edible mushrooms in Southeast Sulawesi, Indonesia

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