Wild Edible Mushrooms of Jharkhand: Nutrient-Dense Seasonal Foods to Improve Dietary Diversity Among Indigenous Communities

Wild edible mushrooms can contribute to dietary diversity, especially among undernourished indigenous communities. A cross-sectional mixed-methods study was conducted to document the availability, taxonomic classification, nutritive values, and consumption frequency of wild mushrooms in four indigenous communities of Jharkhand. Over 70 wild mushrooms were reported during free listing with 35 being regularly consumed during the monsoon season, foraged from wild habitats, including forests and open spaces (roadsides and wastelands). We confirmed the taxonomic identification for sixteen mushrooms. The mushrooms identified belonged to mycorrhizal, termitophilic and saprobic species. Nutritive values were assessed through laboratory analysis (n=8) and secondary review (n=3). Most mushrooms contained significant amounts of proteins (<i>Amanita hemibapha, Russula delica</i>, and <i>Termitomyces heimii</i>), iron and total dietary fibre (<i>Termitomyces</i> and <i>Astraeus</i>). Household consumption patterns revealed once-to-twice-a-week household consumption (30-60%). Thus, identifying approaches to increase consumption, like strategies for local propagation and education about wild mushrooms, could help in leveraging their nutritional potential.