Nutritional Significance of Wild Edible Mushrooms in the Mungo Department, Littoral Region, Cameroon

This study examines the nutritional composition of wild edible mushrooms in the Mungo Department, evaluating their role in food security and public health. Wild mushrooms, especially those from the Pleurotus genus, are known for their high protein, vitamins, minerals, and bioactive compounds. An ethno-mycological survey was conducted across five towns (Loum, Manjo, Njombé, Nkongsamba, and Souza) with 153 respondents to assess local knowledge, collection, and consumption practices. Mushrooms were harvested using traditional methods, and then analyzed for macronutrients (moisture, crude fiber, protein, lipid, carbohydrates) and key minerals (calcium, iron, potassium). The results showed that the mushrooms are rich in essential nutrients, particularly proteins, fibers, and minerals, making them valuable for dietary diversity and nutrition. Statistical analysis revealed significant variations in nutrient content across species, emphasizing their potential as an alternative protein source. The findings underscore the nutritional importance of these fungi in combating malnutrition and enhancing food security, particularly in the face of climate change and economic challenges. Further research on sustainable harvesting and cultivation practices is recommended to improve availability and conservation.