TITLE:
Physicochemical Characterization of Two Species of Wild Edible Mushrooms: Lentinus brunneofloccosus pegler and Auricularia auricularia judae
AUTHORS:
Alice Christine Ekissi, Kan Benjamin Kouame, Koffi Pierre Valéry Niaba, Grah Avit Maxwell Beugre, Séraphin Kati-Coulibaly
KEYWORDS:
Lentinus brunneofloccosus pegler, Auricularia auricularia judae, Mushrooms
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.3,
March
29,
2021
ABSTRACT: In tropical Africa, mushrooms play an important role for people in rural
areas as a source of food, medicine and income. In order to promote the
mycology sector in Côte d’Ivoire, a study was carried out on the
determination of the biochemical parameters of the mushroom Lentinus brunneofloccosus pegler and Auricularia auricularia judae found in the localities of Daloa and Yamoussoukro. The samples were
purchased in the markets of Daloa and Yamoussoukro. The dry matter, ash and
lipid contents were determined by the AOAC method. Those of proteins, total
sugars, reducing sugars were carried out respectively by the methods of
Kjeldahl, Bernfeld and Dubois, and six minerals (potassium, phosphorus,
calcium, magnesium, iron and sodium) were quantified by atomic absorption spectrophotometry
(AAS). The results showed that the ash (3.46 - 7.74%) and protein (6.10 - 12.40%)
levels were high, but the lipid contents (4% to 6.60%), total sugars (1.34 -
5.16%) and reducing sugars (0.01 to 0.27%) are low. The major minerals are
calcium (898 to 1006 mg/100g), potassium (1182 to 2433 mg/100g) and phosphorus
(2091 - 4375 mg/100g). Magnesium (270 - 433 mg/100g) is represented in average proportion. Iron (2.83 to 46.17 mg/100g) and
sodium (4.87 to 5.99 mg/100g) are in low amounts. The mushrooms Lentinus brunneofloccosus pegler and Auricularia auricularia judae are low in fat, high in ash, and are good sources of protein and
minerals.