Characterization and Nutritional Analysis of Cultivable Wild Edible Mushrooms collected from District Ayodhya (U.P.), India
Journal Title: International Journal of Biological Innovations - Year 2023, Vol 5, Issue 1
Abstract
Holy city Ayodhya is situated at the bank of river Saryu and has a vast diversity of macrofungi, especially mushroom mycoflora. Some of which are excellently edible and cultivable. Characterization and nutritional composition of four selected cultivable naturally growing mushrooms viz. Agaricus bisporus, Pleurotus ostriatus, Volvariella volvacea and Calocybe indica from different sites of study area (Ayodhya) were evaluated. Macroscopic and microscopic characteristics expressed with natural photographs. The proximate analysis of nutritional values was done by encountering complete mushroom samples that were shade dried, powdered and processed. The macronutrients profiles revealed that the cultivable wild edible mushroom contains protein, carbohydrate, lipid, fiber and ash content ranged from 30.21-34.21%, 22.56-38.39%, 2.35-4.15%, 11.79-23.94% and 7.75-12.97% respectively on dry weight basis. Current study confirms that the selected cultivable wild edible mushrooms are a healthy and good source of food and major alternative source of protein. It also exposed the use of varieties of mushroom in their cultivation practice as well as diet to decrease malnutrition and increase socioeconomic values.
Authors and Affiliations
Balwant Singh and Vinay Kumar Singh
Keywords
Related Articles
- EP ID EP729405
- DOI https://doi.org/10.46505/IJBI.2023.5115
- Views 28
- Downloads 0
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