Nutritional composition of three edible ectomycorrhizal mushrooms from Center of Côte d’Ivoire

Paper Details

Research Paper 01/10/2015
Views (239) Download (4)

Nutritional composition of three edible ectomycorrhizal mushrooms from Center of Côte d’Ivoire

Kouassi Kouamé Appolinaire, Konan Kouassi Hubert, Kouadio Eugène Jean Parfait, Kouamé Lucien Patrice
Int. J. Biosci.7( 4), 120-127, October 2015.
Certificate: IJB 2015 [Generate Certificate]


Wild edible mushrooms of ectomycorrhizal are consumed in the center region of Côte d’Ivoire. In this study, the proximate composition, mineral element profile and amino acid profile of three selected wild edible ectomycorrhizal mushrooms from Center of Côte d’Ivoire including Lactarius subsericatus, Cantharellus platyphyllus and Amanita rubescens investigated. The mushrooms were harvested fresh, dried in an oven at 45°C for 48 hours, ground and analysed according to standard procedures. Proximate analysis showed high level of proteins (32.80±0.42–40.30±1.05%), crude fibre (7.27±0.28–18.72±0.5%), carbohydrate (44.20±1.30– 49.15±2.17%), ash (8.61±0.42–14.79±0.85%) and fat (2.39±0.04–4.70±0.06%) in all species. Mineral analysis of all species indicated the mushrooms were specifically rich in potassium, phosphorus and calcium. Potassium was found to be the most abundant mineral present in all specie ranging from 301.2 to 580.8 mg/100g. There were 18 amino acids, and the most predominant ones were glutamic acid and lysine in all species. In addition, the ratios of essential amino acids to total amino acids were 0.43 to 0.53. The high scores of essential amino acids present in these mushrooms implied that they have a high biological protein value. These mushrooms could be considered a potential health food and may be of use to the food industry as a source of ingredients with high nutritional value.


Agerer R. 2002. Color Atlas of Ectomycorrhiza. 12th divelery, EinhornVerlag Edward, Dientenurger, Germany.

Agrahar-Murugkar D, Subbulakshmi G. 2005. Nutritional value of edible wild mushrooms collected from the Khasi hills Meghalaya. Food Chemistry 89, 599-603.

AOAC. 1990. Official Methods of Analysis. 15th E dn., Association Official Analytical Chemists.Washington DC.

AOAC. 1995. Officiel Method of Analysis. Association of Agricultural Chemist, Washington D.C., 34.

APHA. 1995. Standard methods for examination of water and waste water, 19th ed., American Public Health Association, USA, 113-11 p.

Bano Z, Bhagya S, Srinivasan KS. 1981. Essential amino acid composition and proximate analysis of Mushroom, Pleurotusflorida. Mushrooms News Letter Tropics 1, 6-10.

Beluhan S, Ranogajec A. 2011. Chemical composition and non-volatile components of Croatian wild edible mushrooms. Food Chemistry 124, 1076-1082.

Bernfeld P. 1955. Amylase α and β. Methods in enzymology 1.S. P. Colswick and N.O.K., Ed. Academic Press Inc, New-York.149-154.

Bobek P, Galbavy S. 1999. Hypercholesterolemic and anti-atherogenic effect of oyster mushroom (Pleurotusostreatus) in rabbit. Nahrung 45, 339– 342.

Brock OT, Thomas K, Brock M, David MW. 1986. Basic Microbiology with Applications. Antibiotics and other chemotherapeutic agents 3rdEdn. 144-155 p.

Çaglarlrmak N, ÜnalK Ötles S. 2002. Nutritional value of edible wild mushrooms collected from the black sea region of Turkey. Micologia Aplicada International 14(1), 1-5.

Chan HKM. 1981. Consumption of ediblemushrooms in Hong Kong. Mushrooms News letterTropics 1, 5-10.

Crisan EV, Sands A. 1978. The biology and cultivation of edible mushrooms, Nutritional value, p. 137-168, Academic Press, New York.

Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. 1956. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28, 350-356.

Egwim EC, Elem RC, Egwuche RU. 2011. Proximate composition, phytochemical screening and antioxidant activity of ten selected wild edible Nigerian mushrooms.American Journal of Food and Nutrition 1(2), 89-94.

Fasidi IO. 1996. Studies on Volvariella esculenta (Mass) Singer: Cultivation on agricultural wastes and Proximate composition of stored mushrooms. Food Chemistry 55, 161-163.

Ghogomu R, Sondengam BL. 1989. Laphirones D and E: Two new cleaved bioflavonoids from Lophira lanceolata. Journal of natural products 52(2), 284-288.

Heleno SA, Barros L, Sousa MJ, Martins A, Ferreira ICFR. 2009.Study and characterization of selected nutrients in wild mushrooms from Portugal by gas chromatography and high performance liquid chromatography. Microchemical Journal 93(2), 195– 199.

Jain N, Pande V. 2013. Antimicrobial activity of ectomycorrhizal species; Russula delcica and Scleroderma areolatum. Indian Journal of Applied Microbiology 16(1), 13-20.

Johnsy G, Sargunam DS, Dinesh MG, Kaviyarasan V. 2011. Nutritive Value of Edible Wild Mushrooms Collected from the Western Ghats of Kanyakumari District. Botany Research International 4(4), 69-74.

Jonathan S. 2002.Vegetable growth requirements and antimicrobial activities of some higher fungi in Nigeria.Ph.D. thesis, Dept of Botany and microbiology, University of Ibadan.

Kalac P. 2009. Chemical composition and nutritional value of European species of wild growing mushrooms: A review Food Chemistry 113, 9-16.

Koné NA, Yéo K, Konaté S, Linsenmair KE. 2013. Socio-economical aspects of the exploitation of Termitomyces fruit bodies in central and southern Côte d’Ivoire: Raising awareness for their sustainable use. Journal of Applied Biosciences 70, 5580-5590

Kuforiji OO, FasidiI O, Odunfa SA. 2003. Nutritive value of Pleurotus tuber-regiumcultivated on different Agro-industrial wastes. Nigerian Journal of Microbiology 17, 63-67.

Kumar R, Tapwal A, Pandey S, Borah RK, Borah D, Borgohain J. 2013. Macro-fungal diversity and nutrient content of some edible mushrooms of Nagaland, India. Nusantara Bioscience 5(1), 1-7.

Lindequist U, Niedermeyer THJ, Julich WD. 2005. The pharmacological potential of mushrooms. Evidence-based Complementary and Alternative Medicine 2, 285–299.

Liu JK. 2007. Secondary metabolites from higher fungi in China and their biological activity. Drug Discovery and Therapeutics 1(2), 94-103.

Maga JA. 1981. Mushroom flavour. Journal of Agriculture and Food Chemistry 29, 1–4.

Manzi P, Gambelli L, Marconi S, Vivanti V, Pizzoferrato L. 1999. Nutrients in edible mushrooms: An interspecies comparative study. Food Chemistry 65, 477–482.

Marx DH. 1997. Forest application of ectomycorrhizal fungus Pisolithus tinctorius. The Marcus Wallenberg foundation, Sweden.

Mercan N, Duru ME, Türkoğlu A, Gezer K, Kıvrak İ, Türkoğlu H. 2006. Antioxidant and antimicrobial properties of ethanolic extract from Lepistanuda (Bull.) Cooke. Annals of Microbiology 56(4), 339-344.

Ogundana SK,Fagade OE. 1982. Nutritivevalue of some Nigerian edible mushrooms. Food Chemistry 8, 263-268.

Okwulehie IC, OkorieDO,Egekonye TA. 2014. Phytochemical, Proximate, Vitamins, Minerals and Heavy Metals Composition of Two Indigenous Mushrooms (Daedaleopsis Confragosa, (Polyporaceae) and Russule Girolle (Cantharellus cibarius).Journal of Pharmacy and Biological Sciences 9(3), 65-71.

Ribeiro B, Andrade PB, Silva BM, Baptista P, Seabra RM, Valentão P. 2008. Comparative study on free amino acid composition of wild edible mushrooms species.Journal of agricultural and food chemistry 56, 10973-10979.

Samant SK,Rege DV. 1989. Carbohydrate Composition of Some Cucurbit Seeds.Journal of Food Composition and Analysis 2, 149-156.

Sizer F, Whitney E. 2000. Nutrition concept and controversies (Eight Ed.) Wadsworth, a Division of Thomson Learning Inc., USA.

Thatoi H, Singdevsachan SK. 2014. Diversity, nutritional composition and medicinal potential of Indian mushrooms: A review. African Journal of Biotechnology 13(4), 523-545.

Vetter J. 2003. Data on sodium content of common edible mushrooms. Food Chemistry 81, 589-593.

Vieira V, Barros L, Martins A,Ferreira ICFR. 2014. Expanding Current Knowledge on the Chemical Composition and Antioxidant Activity of the Genus Lactarius. Molecules 19, 20650-20663.

Yang JH, Lin HC, Mau JL. 2001. Non-volatile taste components of several speciality mushrooms. Food Chemistry 72, 465-471.

WHO. 1975. Energy and Protein Requirements. WHO Technical Report No. 522.