Authors: M. R. Adedayo, I. G. Olasehinde and A. A. Ajayi
African Journal of Food Science Vol. 4(5), pp.297- 299, May 2010 ISSN 1996-0794 © 2010 Academic Journals
Abstract
Studies were carried out on four different species of wild mushrooms: Lentinus subnudus, Chlorophyllum molybditis, Marasmus species and Pleurotus tuberregium. The fungal species were analyzed for their nutritional compositions, biological and structural characteristics. The fungal species were rich in proteins
(amino acids) and carbohydrates. The fibres contained in the different species were also good sources of roughages. Moreover, their low acidity confirms their edibility. This study strongly recommends the commercialization of mushroom production as a means of additional source of protein requirements and income to the people in the developing economy of Nigeria.
Key words: Mushrooms, protein content, carbohydrate content.