title: Nutritional composition of two wild mushrooms consumed by the tribals of the Western Ghats of India.
abstract: This study provides the nutritional qualities of two wild mushrooms (Agaricus abruptibulbusandTermitomyces globulus) commonly consumed by the tribals of Kaiga forests of the Western Ghats of India. Both mushrooms composed of high quantity of crude protein, crude fibre, calorific value and low quantity of crude lipid. Potassium and selenium contents were high, while sodium, calcium and phosphorus contents were low. Except for three essential amino acids (EAAs: leucine, tyrosine and lysine), the rest of the amino acids in both mushrooms were comparable to soybean and wheat. Based on the EAA standards of FAO-WHO, these mushrooms composed of high quantity of threonine, isoleucine and histidine. The EAA score of isoleucine in cookedA. abruptibulbusand threonine, isoleucine, phenylalanine, histidine and sulphur amino acids in cookedT. globuluswere substantially high. Oleic acid constitutes a major unsaturated fatty acid in these mushrooms, which was significantly increased in cookedA. abruptibulbus. Cooking also increased the ratio of TUFA/TSFA inA. abruptibulbus, while it was opposite inT. globulus. Cooking significantly increased the linoleic acid inA. abruptibulbusand eicosadienoic acid inT. globulus.
authors.affiliation: Department of Plant Science, School of Biological Sciences, Central University of Kerala, Riverside Campus, Padnekkad Nileswaram 671 328, Kerala, India.
authors.forename: Naga M
authors.initials: NM
authors.lastname: Sudheep
authors.affiliation: Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore 574 199, Karnataka, India.
authors.forename: Kandikere R
authors.initials: KR
authors.lastname: Sridhar
keywords: Agaricus abruptibulbus; Termitomyces globulus; Western Ghat forests; edible mushrooms; nutritional composition; tribals