Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya

Agrahar-Murugkar, Dipika; Subbulakshmi, G.

doi:10.1016/j.foodchem.2004.03.042

Cited by 219 publications

(84 citation statements)

References 8 publications

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“…In addition, a large number of researchers have been conducting research on mushroom related production system and management (Bano et al, 1979;Block et al, 1958;Han et al, 1977;Jong and Peng, 1975;Khan et al, 1981) in India, Nepal, China, Philippines, Thailand, Taiwan, Hong Kong and Pakistan. Work is also being done on human health, nutrition and diseases in other countries in the world (Agrahar-Murugkar and Subbulakshmi, 2005;Cheung and Cheung, 2005;Gunde-Cimerman, 1999;Hawksworth, 2001). …”

Section: Literature Reviewmentioning

confidence: 99%

Mushroom as a Mechanism to Alleviate Poverty, Unemployment and Malnutrition

Shakil¹,

Tasnia²,

Munim³

et al. 2015

Asian bus. rev.

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Mushroom is the most popular delicious, nutritious and medicinal vegetable in the world. Now it is considered as the most promising concept for crop diversification. It has been regarded as an effective means for poverty alleviation in less developed countries due to its potential for a quick, high return of profit on a small investment. Bangladesh is one of the most suitable countries in the world for Mushroom cultivation due to its favorable climate, cheap raw materials and labor cost and high market price. It is such an income generating concept that can alleviate poverty and eradicate malnutrition. It can also create employment opportunities for landless beggar, educated and uneducated youth, person with disabilities and adolescent men and women respectively. The primary objective of the study is to alleviate poverty, unemployment and malnutrition through cultivating and selling mushroom. The study is analytical and theoretical in nature and based on the secondary data. However, personal interview has been conducted to the mushroom farmers to depict the cost and profitability of Mushroom cultivation. The study finds that Mushroom cultivation can open a new opportunity for landless and unemployed people as it does not require any cultivable land and can be grown in a room by racking vertically. One can earn nearly TK 4-5 thousands a month by investing only TK 10-15 thousands. So, it is possible to make a handsome profit by investing a small amount of capital and labor in Mushroom cultivation.

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Section: Literature Reviewmentioning

confidence: 99%

Mushroom as a Mechanism to Alleviate Poverty, Unemployment and Malnutrition

Shakil¹,

Tasnia²,

Munim³

et al. 2015

Asian bus. rev.

View full text Add to dashboard Cite

show abstract

“…Mushrooms are considered, all over the world, valuable health foods since they are poor in calories, fat, and essential fatty acids, and rich in proteins, vitamin and minerals (Agrahar-Murugkar and Subbulakshmi, 2005;Manzi et al, 2004;Pereira et al, 2012;Sanmee et al, 2003;Reis et al, 2012) . Moreover, their medicinal properties have been reported such as anti-tumor and immunomodulating effects (Ferreira et al, 2010), inhibition of platelet aggregation (Hokama and Hokama, 1981), reduction of blood cholesterol concentrations (Jeong et al, 2010), prevention or alleviation of heart disease and reduction of blood glucose levels (Jeong et al, 2010), and antimicrobial activity (Hirasawa et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

Reis

Martins

Barros

et al. 2012

Food and Chemical Toxicology

264

207

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The present study reports a comparison of the antioxidant properties and phenolic profile of the most consumed species as fresh cultivated mushrooms and their mycelia produced in vitro: Agaricus bisporus (white and brown), Pleurotus ostreatus (oyster), Pleurotus eryngii (king oyster) and Lentinula edodes (shiitake). The antioxidant activity was evaluated through reducing power (Folin-Ciocalteu and Ferricyanide/Prussian blue assays), free radical scavenging activity (DPPH assay) and lipid peroxidation inhibition (β-carotene/linoleate and TBARS assays). The analysis of phenolic compounds was performed by HPLC/PAD. The mushroom species with the highest antioxidant potential was Agaricus bispous (brown). However, concerning to the species obtained in vitro, itwas Lentinula edodes that demonstrate the highest reducing power. Generally, in vivo samples revealed higher antioxidant properties than their mycelia obtained by in vitro techniques. About the phenolic compounds researched, they were detected both in mushrooms and mycelia without any particular abundance. Results showed that there is no correlation between the studied commercial mushrooms and the corresponding mycelia obtained in vitro. Nevertheless, this study contributes to the rise of data relatively to the species consumed as fresh mushrooms and the possibility of their in vitro production as a source of bioactive compounds.

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“…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

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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.

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Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya

Cited by 219 publications

References 8 publications

Mushroom as a Mechanism to Alleviate Poverty, Unemployment and Malnutrition

Mushroom as a Mechanism to Alleviate Poverty, Unemployment and Malnutrition

Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

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

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