Nutritional composition of two wild mushrooms consumed by the tribals of the Western Ghats of India.

This study provides the nutritional qualities of two wild mushrooms ( and ) commonly consumed by the tribals of Kaiga forests of the Western Ghats of India. Both mushrooms composed of high quantity of crude protein, crude fibre, calorific value and low quantity of crude lipid. Potassium and selenium contents were high, while sodium, calcium and phosphorus contents were low. Except for three essential amino acids (EAAs: leucine, tyrosine and lysine), the rest of the amino acids in both mushrooms were comparable to soybean and wheat. Based on the EAA standards of FAO-WHO, these mushrooms composed of high quantity of threonine, isoleucine and histidine. The EAA score of isoleucine in cooked and threonine, isoleucine, phenylalanine, histidine and sulphur amino acids in cooked were substantially high. Oleic acid constitutes a major unsaturated fatty acid in these mushrooms, which was significantly increased in cooked . Cooking also increased the ratio of TUFA/TSFA in , while it was opposite in . Cooking significantly increased the linoleic acid in and eicosadienoic acid in .