Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 13 (3), pp. 001-006, March, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Short Communication

Assessing the Nutritional Potential of Wild Edible Mushrooms in West Yagba, Nigeria

M. R. Adedayo1, I. G. Olasehinde2 and A. A. Ajayi2*

1Department of Microbiology, University of Ilorin, Kwara State, Nigeria.
2Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria.

Accepted 8 January, 2025

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.