Nutritional composition of two wild mushrooms consumed by the tribals of the Western Ghats of India

Sudheep, Naga M.; Sridhar, Kandikere R.

doi:10.1080/21501203.2014.917733

Cited by 27 publications

(9 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several factors determine the nutritional and chemical constituents of mushrooms, which include species, geographical location, growth substrate, growth stage at harvest and part of the mushroom. Although information on the chemical composition of many edible mushrooms has been expanded dynamically during the last decade, the data can hardly be generalized because of large number of consumed species and great variability in chemical composition within individual even of the same species (Kalac, 2009;Sudheep and Sridhar, 2014). Generally, mushrooms contain vitamins, dietary fibre, proteins, minerals and all the nine essential amino acids required by human.…”

Section: Introductionmentioning

confidence: 99%

The ecology of edible mushrooms of the Nigerian savannah: Towards their optimal exploitation

Buba¹,

Agbo²,

Abdullahi³

2019

J. App. Bioscience.

View full text Add to dashboard Cite

Objective: The objectives of this study was to identify the various microhabitats in which edible mushrooms grow; to identify their fruiting pattern time; and to relate the findings to their optimal exploitation in a Nigerian savannah. Methodology and Results: The mushrooms were collected at the onset to the end of the rainy season. Mushrooms at different stages of growth were handpicked; photographed at different resolutions and their microhabitats and the month in which they were found was recorded. Species identification was archived by carefully examining the attributes of the sporocarps such as colour, shape, size, texture of the cap; and presence or absence of gills, etc. T-Test and Diversity Indices were conducted on the data. Thirty-one (31) different edible mushroom species were found in the study area. They largely belong to the families of Agaricaceae, Lyophyllaceae and Polyporaceae. They are found in 18 different microhabitats, which include Arable Lands; Fallow lands; soils around dead Tree Stumps; Woods; and 14 different living tree species. The highest species richness (15) and species diversity (Shannon Diversity index, SDI: 2.54) was found under Parkia biglobosa tree. The second was Tamarindus indica, having 8 species with 1.95 SDI; followed by Decaying Wood where 6 different mushroom species were recorded with SDI of 1.57. Collectively, the exotic trees habited 8 mushroom species, while the indigenous trees habited 18, which was significantly (p-value = 0.0001) different. Decaying Wood has the highest peculiar species, which was 5; Fallow have 4 species; followed by Parkia biglobosa that has 3 species. Out of the total 31 species 21 were found in the year 2016 and 24 in 2017, while only13 species were found in both 2016 and 2017, but the difference was not statistically significant (p-value = 0.961). Conclusion and Application of results: The study area is rich in diverse edible mushroom species, which comprises mostly of those species belonging to the family Agaricaceae, Lyophyllaceae and Polyporaceae. The microhabitats of these mushrooms include arable lands currently under cultivation; abandoned fallow lands; soils around dead tree stumps; decaying woods; and 14 different living tree species. The result of this study has important information that can be an indispensable guide for proper exploitation of edible mushrooms in this region and elsewhere.

show abstract

Section: Introductionmentioning

confidence: 99%

The ecology of edible mushrooms of the Nigerian savannah: Towards their optimal exploitation

Buba¹,

Agbo²,

Abdullahi³

2019

J. App. Bioscience.

View full text Add to dashboard Cite

show abstract

“…Edible mushrooms are also known to meet the protein-energy requirement due to their proximal qualities, low calorie, minerals, vitamins, essential amino acids and essential fatty acids (Murcia et al 2002; Sadler 2003; Sanmee et al 2003; Agrahar-Murugkar and Subbulakshmi 2005; Sudheep and Sridhar 2014; Paterson and Lima 2015). Despite commercially cultivated mushrooms, a wide variety of wild mushrooms is consumed by the native or tribal sect worldwide (Boa 2004).…”

Section: Introductionmentioning

confidence: 99%

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

et al. 2016

Self Cite

View full text Add to dashboard Cite

The wild mushroom Astraeus hygrometricus is a traditional delicacy during the monsoon season in South-western India. Bioactive principles and antioxidant potential of uncooked and pressure-cooked tender mushroom have been evaluated. Seven bioactive principles of mushroom (tannins, flavonoids, vitamin C, phytic acid, lycopene, β-carotene and trypsin inhibition) were significantly higher, while total phenolics content was significantly lower in uncooked than in cooked samples. Mushroom was devoid of L-DOPA, whereas only uncooked samples showed haemagglutinin activity against A+ blood group. The principal component analysis of uncooked mushroom showed only two bioactive principles clustered with two antioxidant properties, while in cooked mushroom five bioactive principles clustered with three antioxidant properties depicting the nutraceutical potential of cooked mushroom. Future studies should focus on appropriate thermal treatment, which retain maximum bioactive and antioxidant potential to combat health- and lifestyle-related ailments. The A. hygrometricus is ectomycorrhizal, conservation of its host tree species is utmost importance in improvement and expansion of its yield to sustain food security and economic gains of local tribals.

show abstract

“…The fiber contents were low. According to Sudheep and Sridhar [18], fiber in diets nutritionally improves the digestibility by trapping fewer proteins and carbohydrates, the high fiber in the diet has several health benefits as it lowers the blood cholesterol and reduces the risks associated with the large bowel cancer. The high NFE content could probably be due to a higher level of non-fiber carbohydrates such as sugars [19].…”

Section: Resultsmentioning

confidence: 99%

Proximate Composition, Mineral Contents and the effects of Sodium Sulphate Salts on Emulsion Capacity and Stability of Mushroom Species obtained from Nigeria

Abulude¹,

Ndamitso²,

Akinnusotu³

et al. 2018

ijs

View full text Add to dashboard Cite

The proximate composition, mineral contents and the effects of sodium sulphate salts on emulsion capacity (EC) and stability (ES) of mushroom species M 1-Lentinus subnudus Berk, M 2-Chlorophyllum molybditis, M 3-Volvariella esculenta, M 4-Coprinus tramentarius, M 5-Pleurotus ostreatus Jacq, M 6-Termitomyces microcarpus, and M 7-Pleurotus pulmonarius obtained from Nigeria were investigated using standard methods for analyses. The mean of some of the results is: Crude protein: 9.1±0.15-13.80±0.15%, Crude fibre: 4.15±0.02-7.08±0.59%, Na: 177±2.56-910±2.56 mg/100 g, P: 480±2.31-884±2.43 mg/100 g and Cu: 0.23±0.23-0.23±0.23 mg/100 g. In the study, EC and ES were affected by different salt concentrations. In water, the EC results varied from 76.26±20.17 (M 2) to 85.70 ± 20.17% (M 7) and significantly differed from one another at p > 0.05. The EC of samples in different salt concentrations ranged as follows:

show abstract

Nutritional composition of two wild mushrooms consumed by the tribals of the Western Ghats of India

Cited by 27 publications

References 41 publications

The ecology of edible mushrooms of the Nigerian savannah: Towards their optimal exploitation

The ecology of edible mushrooms of the Nigerian savannah: Towards their optimal exploitation

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

Proximate Composition, Mineral Contents and the effects of Sodium Sulphate Salts on Emulsion Capacity and Stability of Mushroom Species obtained from Nigeria

Contact Info

Product

Resources

About