Nutritional Profile of Some Wild Edible Mushrooms, Cultivated in Cameroon and Democratic Republic of Congo

Wild edible mushrooms (WEM) are non-wood forest products that are widely used in the diets of many people in tropical Africa. In order to improve local diets and make the most of these natural resources, the nutritional quality of 28 wild and domesticated species in Cameroon and the Democratic Republic of Congo was analyzed. Measurements were taken of ash, water, carbohydrate, crude fiber, lipid, protein and energy content. The results indicate that these mushrooms are rich in lipids (11.75 g/100 g DM), proteins (25.89 g/100 g DM), crude fiber (13.91 g/100 g DM), water (86.82 g/100 g FM), ash (6.51 g/100 g DM), carbohydrates (27.57 g/100 g DM) and energy (324.13 kcal/100 g). Highly significant differences (P < 0.05) were observed between species. For example, <i>Termitomyces</i> sp.<sub>5</sub> (28.78 g/100 g DM) is rich in ash, while <i>P. pulmonarius</i> (28.52 g/100 g DM) stands out for its high lipid content and <i>T. griseiumbo</i> (49.38 g/100 g DM) has a remarkable level of protein. In terms of carbohydrates, <i>P. ostreatus</i> (55.51 g/100 g DM) stands out, while <i>P. tuber-regium</i> (26.79 g/100 g DM) has a notable proportion of crude fiber. In terms of energy, <i>P. pulmonarius</i> (459.76 kcal/100 g DM) still stands out. These results demonstrate the significant nutritional potential of these mushrooms, which are using to reduce nutritional deficiencies and facilitate intestinal transit thanks to their fiber content. Domestication of these mushrooms would also ensure continuous availability throughout the year, thereby reducing dependence on natural resources.