Food Value and Safety Status of Raw (Unfermented) and Fermented Higher Basidiomycetes, (L) P. Karsten.

Food value and safety of a wild macrofungus, were investigated. The proximate and mineral composition of raw and fermented were assessed using standard methods. Brine shrimp lethality bioassay was adopted for assessment of the toxicological property of the extracts obtained from raw and fermented . The result of proximate composition revealed higher protein content (26.15%) in fermented , while the value of carbohydrate (38.3%), crude fibre (27.6%), and ash contents (6.5%) were higher (<0.05) in raw when compared to fermented . The macro and micro elements in the raw and fermented were in decreasing order of Ca> K> Zn> Fe> Na> Mg> Pb> Cu with values ranging from 4.04 mg/g to 721.6 mg/g. The amino acids in raw and fermented ranged from 0.05 mg/g to 23.78 mg/g, while the fatty acids ranged from 0.11% to 38.5%. The mortality rate of the against the extracts was from 8.0% to 38.0% with lethal dose at 50% of population within 49.11 and 250.50 μg/mL. The results from this study revealed that possesses essential amino acids, fatty acids, and substantial micro elements, which may be useful in the formulation of functional foods and nutraceuticals.