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Nutritional composition and mineral contents of common edible wild mushrooms from Mamit and Champhai Districts of Mizoram, India |
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| รหัสดีโอไอ | |
| Creator | 1. VL Thachunglura 2. Prabhat Kumar Rai 3. Zohmangaiha Chawngthu 4. Laltanpuia Renthlei 5. R Vanlalmalsawmi 6. Lallawmkima Bochung 7. Joshua Khumlianlal 8. John Zothanzama |
| Title | Nutritional composition and mineral contents of common edible wild mushrooms from Mamit and Champhai Districts of Mizoram, India |
| Publisher | Mahasarakham University |
| Publication Year | 2567 |
| Journal Title | Food Agricultural Sciences and Technology (FAST) |
| Journal Vol. | 10 |
| Journal No. | 1 |
| Page no. | 42-58 |
| Keyword | Edible mushrooms, foods, health benefits, Indo-Burma biodiversity hotspot, proteins, nutritional profile |
| URL Website | https://ph02.tci-thaijo.org/index.php/stej/index |
| Website title | Food Agricultural Sciences and Technology (FAST) |
| ISSN | 2822-1001 (Print), 2822-101X (Online) |
| Abstract | The present study was conducted to assess the nutritional and mineral composition of wild edible mushrooms from Mizoram, India. Mushrooms are primarily gathered as a significant food source in Mizoram, with certain species holding special value in Mizo traditional cuisine. However, their nutritional properties have not been thoroughly investigated and documented. Therefore, ten wild edible mushrooms collected from Mamit and Champhai Districts of Mizoram were analysed for their nutritional composition and mineral contents. The study revealed that mushrooms exhibit high levels of protein (16.04-32.08%) and carbohydrates (35.92-56.63%), while maintaining relatively low fat content (2.11 - 3.87%). The minimum and maximum mineral contents of mushrooms were determined as mg/g for K (11.6 - 22.4), mg/100g for Na (14.7 - 38.6), Fe (3.5 - 26.8), Zn (4.7 - 31.5), and Ca (1.5 - 14.1). Based on their nutritional composition, the selected wild edible mushrooms were found to be an excellent source of food, offering a balanced and high nutritional value. They possess the potential to significantly contribute to the nutritional needs of people, particularly in rural areas. |
