Edible Mushrooms: As Functional Foods and Nutriceuticals

ttps://doi.org/10.26538/tjnpr/v1i5.1

Abstract

Mushrooms are macro-fungi that grow naturally on soil, agro wastes, on and around trees and are easily picked by hand. They occur in various sizes and shapes and may be edible or poisonous. Majority of mushrooms are ectomycorrhizal fungi supporting the growth and development of many trees in natural forests. They accordingly contribute substantially to nutrient cycling and ecosystem sustainability. Mushrooms have historically been used by man for food and health benefits. Nutritionally, mushrooms are rich in protein, minerals like calcium, iron, magnesium, potassium, vitamins and have low fat and zero cholesterol. Mushrooms are picked from the wild by local inhabitants and used to prepare soups and stew. This method of sourcing for mushrooms is however fraught with the danger of eating a poisonous mushroom. Poisoning resulting from mushroom consumption necessitates the need for proper identification of mushrooms before consumption. There are many known edible mushrooms which can be eaten, so it is advisable to properly identify a mushroom before consumption; better still, it is advisable to consume the mushrooms that are well known and documented to be edible.