Nutritional and antinutritional compositions of wild macrofungi found in Gwandu emirate, Kebbi State, Northwestern Nigeria
Keywords:
mushroom, collection, identification, nutritional and anti-nutritional analysesAbstract
Mushrooms have continued to attract research interest recent times due to their abundance in almost all parts of Nigeria. However, many people are not aware of their nutritional values. In this study, the nutritional and anti-nutritional properties of some mushrooms collected in Gwandu Emirate of Kebbi State, Northwestern Nigeria have been analyzed. The mushrooms identified, were weighed fresh dry then taken for nutritional and anti-nutritional analyses using the Standard analytical methods for obtaining the proximate composition and anti-nutritional components. The mushroom was identified as: Coprinus sp, Lycoperdon sp, Bovista sp, Chlorophyllum rachodes, Agaricus compestris, Podaxis sp, Chlorophyllum brunneum Termitomyces sp, Volvariella sp and Auricularia sp. The result of the proximate analyses show that moisture content ranged from 26.67% (the highest) in Termitomyces sp to 1.67 % (lowest) in Lycoperdon sp. Ash content was highest in Chlorophyllum brunneum at 4.50% and lowest in Lycoperdon sp at 1.33%. Lipid was found to be highest in Termitomyces sp and Auricularia sp with 3.83% and lowest in Podaxis sp with 1.00%. Fibre content was seen to be highest in Chlorophyllum rachodes at 43.17% and lowest in Termitomyces sp with 11.18%. Termitomyces sp recorded the highest protein content of 27.68% and Podaxis sp gave the lowest with 1.00%. The highest amount of carbohydrate was 48.74% in Podaxis sp and the lowest was 18.31% in Bovista sp. The highest value of energy was found in Chlorophyllum brunneum with 320.27% while Chlorophyllum rachodes gave the lowest energy value of 133.95%. Nitrate ranged from 8.530 in Chlorophyllum rachodes to 25.00 in Coprinus sp. The cyanide and other anti-nutritional components were low and within permissible range for human consumption. The species of mushroom identified in the study area are, therefore, good for human consumption.
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