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Research Article | | Peer-Reviewed

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

Guifo Choupo,  Blondo Pascal Metsebing,  Aymar Rodrigue Fogang Mba,  Ferdinand Lanvin Edoun Ebouel,  Romuald Oba,  Fabrice Tsigaing Tsigain,  Gabriel Medoua Nama,  Germain Kansci,  Dominique Claude Mossebo,  Zachée Ambang*
Published in Journal of Food and Nutrition Sciences (Volume 13, Issue 3)
Received: 22 April 2025     Accepted: 7 May 2025     Published: 20 June 2025
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Abstract

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, Termitomyces sp.5 (28.78 g/100 g DM) is rich in ash, while P. pulmonarius (28.52 g/100 g DM) stands out for its high lipid content and T. griseiumbo (49.38 g/100 g DM) has a remarkable level of protein. In terms of carbohydrates, P. ostreatus (55.51 g/100 g DM) stands out, while P. tuber-regium (26.79 g/100 g DM) has a notable proportion of crude fiber. In terms of energy, P. pulmonarius (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.

Published in Journal of Food and Nutrition Sciences (Volume 13, Issue 3)
DOI 10.11648/j.jfns.20251303.16
Page(s) 156-170
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

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Copyright © The Author(s), 2025. Published by Science Publishing Group
Previous article
Keywords

Domestication, Non-timber Forest Products, Nutritional Deficiencies, Proximal Composition, Wild Edible Mushrooms

1. Introduction
Over the last 20 years, the study of edible fungi has developed rapidly throughout the world and in Africa. Once regarded as foods of little nutritional value, edible mushrooms are now attracting particular interest
[1]
. Global production has risen steadily from 2,182,000 t/year in 1986 to 10,378,163 t/year in 2016; and is expected to reach 20.84 million tons by 2026
[1-4]
. Africa's share of production was around 21,185 t/year
[5]
. Given that 48.5% of the population of Central Africa suffers from malnutrition, affecting 14.4 million Cameroonians
[6, 7]
, the integration of edible mushrooms is already recognized as a key element of the modern diet and a potential resource for boosting food security in developing countries
[8]
. This strategy could significantly improve living conditions. According to Black et al
[9]
, famine is the main or underlying cause of death for almost 11 million children under the age of 5, who die as a direct or indirect result of famine and malnutrition. Millions more suffer from diseases caused by nutritional deficiencies in vitamins, minerals and trace elements nutrients essential to their health and physical development. Faced with this public health challenge, the exploitation of natural resources appears a promising avenue. Mushrooms, like medicinal plants, are recognized for their therapeutic properties in cardiology, parasitology, tumors, viral diseases and in the field of antibiotics
[10-12]
, and for their nutritional qualities
[13-16]
. Their exploitation could help mitigate the devastating effects of malnutrition and improve the quality of life of the most vulnerable populations.
The nutritional value of mushrooms is comparable to that of meat, eggs and milk
[17, 18]
. They are rich in protein, vitamins, minerals and fiber; they are low in fat and provide very little energy, making them a low-calorie food
[19, 20]
. As such, they serve as an important accompaniment to meals and a supplement to the human diet, especially in rural areas, and have an excellent nutritional value comparable to that of many vegetables. This has draw the attention of researchers to their mineral content
[2, 21]
. On the one hand, mushrooms help improve diet quality by providing high-quality protein; on the other, they combat poverty when marketed
[22]
.
In tropical Africa, very little is known about the diversity and use of medicinal and edible mushrooms. This is surprising, given the scattered studies by Malaisse et al.
[23]
and Degreef et al.
[8]
in Burundi, the Central African Republic and Rwanda; by Ogundana & Fagade
[24]
, Ijioma et al.
[25]
and Nwoko et al.
[26]
in Nigeria; and by Oba et al.
[27]
, Metsebing
[28]
and Tsigain et al.
[29]
in Cameroon. Yet few investigations have focused on the nutritional properties of edible mushrooms from Central Africa particularly those from Cameroon
[13, 14, 16]
. This gap is notable, considering the mycoflora’s diversity and the undeniable role of edible mushrooms in local diets: around 1.1-1.4 kg per person in Cameroon
[30]
, 30 kg per person in the Democratic Republic of Congo
[31]
, almost all production consumed in Gabon
[32]
, and 9% of the total harvest in south-west Burundi
[33]
.
A study of the biochemical properties would provide a better understanding of the nutritional value of the samples analyzed, so that local edible mushrooms produced by mushrooms farmers could be better exploited. Cameroon produces 52 tons of mushrooms per year and imports more than 200 tons
[34]
. In view of their number and recognized potential, such as the presence of all the essential amino acids in their composition, their richness in protein, fiber, ash, water, lipid, energy and their medical importance
[35, 36]
, edible mushrooms could provide a nutritional palliative to the food deficit experienced by populations in tropical Africa in particular, and in Cameroon and the Democratic Republic of Congo as a result of internal conflicts.
It was with this in mind that this study was initiated. Its general objective is to assess the nutritional composition of a number of edible mushroom species found in Cameroon and the Democratic Republic of Congo and consumed by local populations.
2. Materials and Methods
2.1. Materials
2.1.1. Biological Material
The biological material used in this study consists of twenty-eight (28) species of edible fungi. In Cameroon 24 samples were used (23 samples were collected and 01 was purchased) and 04 samples were collected in Congo (DRC) (Table 1). They were collected between March and December 2022-2023 in three regions of Cameroon: the Centre region (University of Yaounde I campus, city supermarket, Mont Eloundem and Cryptogamy laboratory), West region (Santchou forest reserve, Bandjoun market, Kamna and Mbouda markets), and the North-West region (Bamenda University campus and Bambui market). In the Democratic Republic of Congo, samples were collected in the provinces of Kongo-Central (Tshela market), Haut-Katanga (Lubumbashi market) and Matadi (Kisantu market).
2.1.2. Technical Material
The technical equipment consisted of a camera for taking photos of the samples, a machete and a penknife for harvesting. After harvesting, paper bags were used to place samples for storage. A home-made or and electric dryer was used for drying at 60°C for around 24 hours. The identification of samples was done in the Cryptogamy laboratory in the Department of Plant Biology, Faculty of Science at the University of Yaounde I and the laboratory herbarium.
Table 1. Edible mushrooms studied with their different substrate types and collection sites.

Order Number

Species

Family

Type of substrate

Sample collection site

1

Cantharellus sp.

Cantharellaceae

Lignicolous

D. R. Congo (Lubumbashi)

2

Pleurotus tuber-regium

Pleurotaceae

Sclerotium

D. R. Congo (Tshela)

3

Pleurotus citrinopileatus

Pleurotaceae

Lignicolous

Cameroon (Yaoundé)

4

Pleurotus pulmonarius

Pleurotaceae

Lignicolous

Cameroon (Mount Eloundem)

5

Volvariella volvacea

Plutaceae

Lignicolous

Cameroon (UY1 Campus)

6

Termitomyces sp.1

Lyophyllaceae

Meules

Cameroon (Bandjoun)

7

Tricholomopsis aurea

Tricholomataceae

Lignicolous

Cameroon (Bambui)

8

Termitomyces fombapei

Lyophyllaceae

Terricole (grinding stones)

Cameroon (Santchou)

9

Pleurotus ostreatus

Pleurotaceae

Lignicolous

Cameroon (Bamenda)

10

Termitomyces sp. 4

Lyophyllaceae

Terricole (grinding stones)

Cameroon (Santchou)

11

Termitomyces mboukouina

Lyophyllaceae

Terricole (grinding stones)

Cameroon (Santchou)

12

Termitomyces melongii

Lyophyllaceae

Terricole (grinding stones)

Cameroon (Santchou)

13

Termitomyces sp. 2

Lyophyllaceae

Terricole (grinding stones)

Cameroon (Santchou)

14

Termitomyces aff. clypeatus

Lyophyllaceae

Terricole (grinding stones)

Cameroon (Santchou)

15

Termitomyces mbongonensis

Lyophyllaceae

Terricole (grinding stones)

Cameroon (Santchou)

16

Termitomyces sp. 3

Lyophyllaceae

Terricole (grinding stones)

D. R. Congo (Kisantu)

17

Auricularia judae

Auricullariaceae

Lignicolous

Cameroon (Yaoundé

18

Termitomyces sp. 5

Lyophyllaceae

Terricole (grinding stones)

Cameroon (Santchou)

19

Pleurotus sajor-caju

Pleurotaceae

Lignicolous

Cameroon (Mount Eloundem)

20

Pleurotus pulmonarius (cultivated)

Pleurotaceae

Corncobs

Cameroon (Cryptogamy Lab.)

21

Termitomyces reticulatus

Lyophyllaceae

Terricole (grinding stones)

Cameroon (Kamna)

22

Termitomyces letestui (form, 1)

Lyophyllaceae

Terricole (grinding stones)

Cameroon (Mount Eloundem)

23

Termitomyces meduis

Lyophyllaceae

Terricole (grinding stones)

Cameroon (U. Y1 Campus)

24

Termitomyces congolensis

Lyophyllaceae

Terricole (grinding stones)

D. R. Congo (Lubumbashi)

25

Termitomyces letestui (form, 2)

Lyophyllaceae

Terricole (grinding stones)

Cameroon (Mbouda)

26

Agaricus bisporus (cultivated)

Agaricaceae

Horse exchange

Cameroon (Bought in Yaoundé super market)

27

Pleurotus sajor-caju (cultivated)

Pleurotaceae

Corncobs

Cameroon (Cryptogamy Lab.)

28

Termitomyces griseiumbo

Lyophyllaceae

Terricole (grinding stones)

Cameroon (Makénéné)
2.2. Methods
2.2.1. Collection and Identification of Samples
Samples were collected in the field using the opportunistic method. This consists of (randomly) scouring the collection site in search of specimens or taxa visible to the naked eye
[37]
. It was then possible to identify the fungi using conventional taxonomy. Macroscopically, the characters visible to the naked eye (shape and size of the stalk, cap, odor, flavor, any ornamentation, etc.) on the specimens were described and the colors were specified using the colour chart, ꞌꞌMetheun Handbook of Colorꞌꞌ by Kornerup & Wansher
[38]
.
Microscopically, structures invisible to the naked eye were observed and described (cystids, basidia, spores, etc. were described) using an OLYMPUS CH2 photonic microscope with a micrometric eyepiece and solvents such as 12% glycerin, 10% KOH, Phloxine B and immersion oil. After observing these characteristics, we compared them with the contents of monographs, existing determination keys, documents, articles and various available literature
[27-29, 39, 40]
.
2.2.2. Determination of Proximate Composition of Edible Mushrooms
To carry out the analyses, the previously dried samples were crushed into pieces and ground in a blender. The water, dry matter, protein, lipid, ash and crude fiber contents were determined, along with the carbohydrates and energy contents. All parameters (water content, protein, lipid, carbohydrate, ash, crude fiber) were expressed in g/100g of fresh matter (FM) or dry matter (DM) and energy in Kcal/100g of dry matter.
(i). Determination of Water Content
The water content was determined using the method described by AFNOR
[41]
. The principle is based on the loss of mass of the sample until a constant mass is obtained at 105 °C for 24 hours. To do this, 1g of sample powder is weighed and introduced into aluminum crucibles that have been cleaned and sterilized beforehand, and the empty weight (P0) is noted. The weight (P1) measured and noted corresponds to the weight of the empty crucible plus that of the sample. Once the sample has been removed from the oven, the weight (P2) is measured and noted.
This weight is then used to calculate the water content (W.C) according to the following formula:
W.C(g/100gFM)=(P2-P0)/(P1-P0)×100
Where:
P0: the empty weight of the crucibles,
P1: weight of crucibles + test sample before treatment,
P2: the weight of the crucibles + test sample after treatment.
(ii). Determination of Protein Content
Protein content was determined using the Dumas method
[42]
, which involves catalytic combustion with a nitrogen elemental analyzer (Vario Micro Cube, Elementar, Frankfurt, Germany). Briefly, the samples are injected into a furnace at 1080 °C under a flow of oxygen and helium. The gas mixture generated then passes through the reduction tube at 850 °C, where the gases are purified. The nitrogen content obtained was multiplied by 5.7 to obtain the protein content.
(iii). Determination of Lipid Content
To determine lipid content (L.C), 1 g of sample was weighed and the method described by Bourely
[43]
was used. This method is based on the use of Soxhlet as an extractor and hexane as a solvent for 12 hours. After vaporizing the solvent and drying the filter papers in an oven at 105 °C for 30 minutes, the difference in weight gives the lipid content of the sample.
This can be calculated using the following formula:
L.C(g/100gDM)=(P1-P)/(P1-P2)×100
Where:
P1: the weight of the full bag containing the test sample before processing,
P: the weight of the full bag containing the test sample after oil extraction,
P2: the weight of the empty filter paper bag.
(iv). Determination of Ash Content
The method used to determine ash is that described by AFNOR
[44]
. It consists of incinerating 1g of sample powder in a furnace at 550 °C for 24 h until white ash is obtained. This is done by measuring the weight P0 of the aluminum crucibles, the weight P1 of the crucibles plus the sample and 24 hours later the weight P2.
The formula below was used to calculate the ash content (A.C):
A.C(g/100gDM)=(P2-P0)/(P1-P0)×100
Where:
P0: weight of empty crucibles,
P1: the weight of the crucibles containing the test sample before treatment,
P2: the weight of the crucibles containing the test sample after treatment.
(v). Determination of Crude Fiber Content
The crude fiber content was obtained by the method described by the AOAC
[45]
, which consists of weighing 1g (Pe) of delipidated sample and introducing it into a beaker containing sulphuric acid (0.26N H2SO4). The mixture obtained was then boiled for 30 min and filtered. Sodium hydroxide (0.23N NaOH) was added to the residue and the mixture was again boiled for 30 minutes. After filtration, the residue was washed 3 times with hot distilled water and 2 times with acetone. The insoluble residue obtained was dried at 105 °C for 8 hours and weighed (P1). This dry residue was incinerated at 550 °C for 3 hours and the ash obtained was weighed (P2). The crude fiber content (C.F.C.) is determined by the following formula:
C.F.C(g/100gDM)=(100-H)(P1-P2)/Pe
With:
H: lipid content,
Pe: test sample,
P1: the weight obtained after digestion,
P2: the weight obtained after incineration.
(vi). Determination of Carbohydrate Content
The simple carbohydrate content was determined using the AOAC method
[45]
, which states that the dry weight of the sample is the difference between the sum of the weights of protein, fat, ash and crude fiber. The following formula is used to calculate the carbohydrate content:
Carbohydrate(g/100gDM)=W.C(g/100gFM)-(Protein+Fat+Ash+CrudeFiber)g/100gDM.
(vii). Calculation of Energy Content
The energy value is calculated according to the Atwater and Rosa protocol
[46]
, which stipulates that:
Energy(Kcal/100gDM)=4x(proteincontent+carbohydratecontent)+9x(lipidcontent).
2.3. Statistical Analysis
The data obtained were subjected to an analysis of variance (ANOVA). Means were compared using Duncan's test at the 5% threshold. A dendrogram was then produced to classify the samples into groups according to their nutrient content, using a Euclidean distance model. These analyses were carried out using R software version 4.1.3.
3. Results and Discussion
3.1. Identification of Mushrooms
Each of the mushrooms studied in this work belongs to the order Agaricales. Based on laboratory observations, information from local populations and the existing literature, we can confirm that all 28 samples are edible
[27-29, 39, 40]
.
The mushroom samples were all identified both generically and specifically. At the end of this work, twenty-two (22) fungi out of a total of twenty-eight (28) were identified specifically, including eleven (11) samples belonging to the genus Termitomyces, seven (07) to the genus Pleurotus and the remaining four (04) samples related to the genera Volvariella (01), Tricholomopsis (01), Agaricus (01) and Auricularia (01). Of the twenty-two (22) mushrooms identified, six (06) are new samples recently described and therefore nutritional analysis has never been done, thus enriching the existing wide range of edible mushrooms. Six (06) other samples were identified at the generic level, the vast majority (05) being Termitomyces.
Nevertheless, of the twenty-eight (28) edible fungi studied, sixteen (16) were of the genus Termitomyces, underlining the predominance of this genus in tropical Africa. These results confirm the work of Batra and Batra,
[47]
, Tibuhwa,
[48]
and Essouman,
[49]
, who consider that fungi of the genus Termitomyces are more prevalent in many countries of South-East Asia and tropical Africa. However, it should be remembered that production of these fungi is subject to seasonal variations and climatic hazards, resulting in high variability from one season to the next. Similar observations have been reported by Dijk et al.
[30]
and De Kesel et al.
[50]
, showing that environmental fluctuations have a direct influence on the abundance and availability of these fungal resources.
3.2. Nutrients Compositions of Edible Mushrooms Analyzed
3.2.1. Water Content
The water content of the samples varied from 81.59±0.17 g/100g DM for Cantharellus sp. to 93.68±0.31 g/100g DM for Termitomyces reticulatus. Dry matter content ranged from 6.32±0.31 g/100g DM to 18.41±0.17 g/100g DM for the same species (Table 2). The high water content of mushrooms is explained by the essential role this element plays in maintaining their structure, supporting their metabolism and facilitating their internal exchanges. In addition, this high water content contributes to their high perishability, making it imperative for them to be rapidly dehydrated before storage or refrigeration. The differences observed in the water content of mushrooms could be attributed to environmental factors linked to growth, storage or the genetic make-up of each species. These results are within the range of water contents reported by other authors
[1, 13, 16]
.
3.2.2. Protein Content
The protein content of the mushrooms varied according to species. It ranged from 5.68±0.52 g/100 g DM for Auricularia judae to 49.38±1.25 g/100 g DM for Termitomyces griseiumbo (Table 2). However, Termitomyces species had protein contents ranging from 24.10 to 49.38 g/100 g DM, while Pleurotus species had values ranging from 12 to 31.09 g/100 g DM.
The results confirm that most of the fungi studied are rich in protein, an essential element for growth, digestive enzyme production and defense, which explains their high protein concentration. The variations observed between species could be attributed to the levels of nitrogen present in their substrate, as well as to their genetic composition
[51, 52]
. These results are in agreement with those reported by Yu et al.
[53]
and Ouali et al.
[54]
. Similar values for the Termitomyces genus have also been reported by Parent and Thoen
[31]
, Kansci et al.
[13]
and Teke et al.
[16]
, attesting to the high protein content of these species.
Compared with staple foods, Termitomyces contain more protein than certain foods such as rice (7.3%), maize (9.4%) and potatoes (2%), and four times more than tomatoes. However, this content is still lower than that of soya (35%) and common beans (20-30%)
[55]
. In comparison with animal products, they also contain more protein than milk (3.5%), but less than eggs (13.3%), beef (19.9%), pork (13.2%) and chicken (19.3%). However, they are considered an alternative to meat, as they contain all nine essential amino acids
[56, 57]
.
Mushroom proteins could therefore be a valuable alternative for populations with limited access to animal proteins. In particular, it is recommended to consume 3 to 4 fresh edible mushrooms, such as Termitomyces letestui or Agaricus bisporus, in order to cover the nutritional protein requirements of a 60 kg individual.
3.2.3. Lipid Content
The lipid content of twenty-eight (28) mushrooms, of which twenty-five (25) were wild and three (03) cultivated, showed wide variations between the species studied. These lipids, which are essential for life, show very contrasting values: Termitomyces sp.5 has the lowest content (1.83±0.24 g/100 g DM) while Pleurotus pulmonarius has the highest (28.52±0.73 g/100 g DM). Furthermore, lignicolous fungi have twice the lipid content of their terricolous counterparts. This difference seems to be linked to metabolic adaptation to the substrates on which they grow
[58]
.
According to Aletor
[59]
and Bernaś et al.
[51]
, the variations observed could be due to the stage of development of the basidiocarps. The mean lipid content obtained in all the specimens in this study, 11.97±0.38 g/100 g DM, is significantly higher than the values reported by several other authors in similar studies
[60-62]
.
In addition, the lipid contents of some of the mushrooms studied differ from those reported by Kouame et al.
[1]
, Kansci et al.
[13]
, Omer & Alfaig
[63]
, Agbagwa et al.
[64]
and Manjunathan and Kaviyarasan
[65]
, which were low.
1. Volvariella volvacea: 16.79±0.12 g/100 g DM,
2. Termitomyces letestui (form 1): 15.63±0.07 g/100 g DM,
3. Agaricus bisporus (cultivated): 16.56±0.32 g/100 g DM,
4. Auricularia judae: 23.97±1.16 g/100 g DM,
5. Pleurotus tuber-regium: 15.29±0.28 g/100 g DM.
These differences are thought to be partly due to the nature of the extraction solvent used and the protocols employed.
3.2.4. Ash Content
The mushrooms analyzed had average ash (mineral salt) contents ranging, for example, from 0.79±0.29 g/100 g DM for Auricularia judae to 26.78±0.30 g/100 g DM for Termitomyces sp.5, with an average of around 6.51±0.30 g/100 g DM (Table 2). This mean value is in line with nutritional recommendations for individuals aged 11 years and over. Although these mineral salts are not directly involved in the body's metabolism like proteins, lipids or carbohydrates, they play a crucial role in bone formation, muscle contraction and the transmission of nerve signals.
The results obtained in this study exceed those reported by Kansci et al.
[13]
and Teke et al.
[16]
in the nutritional analysis of edible mushrooms from Cameroon, which indicated ash contents of between 5.17 and 14.39 g/100 g DM and between 7.74 and 14.10 g/100 g DM respectively. According to Magginioni et al.
[66]
, these differences can be explained by the specific biological characteristics of each mushroom species.
Furthermore, the average ash content of the mushrooms studied per 100 g dry matter exceeds that observed in other foods such as free-range chicken thighs (3.1%), backyard chickens (3.4%) in Cameroon
[67]
and soya (3-6.5%)
[68]
. Because of their ability to efficiently absorb low molecular weight organic acids, fungi absorb more major elements and trace elements than plants. They are therefore an excellent source of mineral salts and could be used to enrich traditional dishes, partially replacing meat and fish.
3.2.5. Crude Fiber Content
The mushrooms analyzed had a high crude fiber content. In T. letestui (form, 2), this content is 6.52±0.21 g/100 g DM, while it reaches 26.79±0.29 g/100 g DM in P. tuber-regium, with an average of approximately 13.91±0.24 g/100 g DM (Table 2). These values indicate the presence of soluble and insoluble fibers.
For the genus Termitomyces, the fiber content varied from 6.52 to 23.57 g/100 g DM (mean 13.88±5.25 g/100 g DM), while for the genus Pleurotus, it ranged from 8.36 to 26.79 g/100 g DM (mean 14.28±6.63 g/100 g DM).
The high fiber content is explained by its essential role in the structure and protection of mushrooms. For the human body, these fibers promote intestinal transit by acting as a prebiotic, retaining beneficial bacteria in the colon by absorbing water as they pass through the digestive system, which facilitates defecation
[6
9, 70].
According to Rop et al.
[71]
, the differences observed between species could be linked to the quantity and type of saccharides present in their cell walls.
In addition, the crude fiber content of samples from the Termitomyces genus is comparable to that reported by Kansci et al.
[13]
and Teke et al.
[16]
, indicating the richness of these species. In addition, the values obtained for P. tuber-regium (26.79±0.55 g/100 g DM), P. ostreatus (10.55±0.24 g/100 g DM), Auricularia judae (22.60±0.20 g/100 g DM) and Agaricus bisporus (cultivated) (19.76±0.44 g/100 g DM) are higher than those reported by Ijioma et al.
[25]
for P. tuber-regium, by Titilawo et al.
[72]
and Agbagwa et al.
[64]
for Auricularia judae, and by Omer & Alfaig
[63]
for Agaricus bisporus (cultivated). These differences can be explained by the nature of the sample growth substrates, the solvents used and the analysis protocols employed.
However, the fiber content of these fungi is significantly higher than that of certain vegetables and plants, such as tomato (0.20±0.01%), red onion (0.37±0.03%), broccoli (0.16±0.01%), lettuce (0.06±0.01%), carrot (1.60±0.02%) and potato (0.84±0.01%)
[73]
. Consequently, these fibers could be particularly beneficial for diabetics by reducing glucose absorption and delaying gastric emptying, which is why Kouadio et al.
[69]
and Yu et al.
[53]
reported that fibers are considered to be "intestinal traps".
3.2.6. Carbohydrates Content
The carbohydrate content of the mushrooms ranged from 11.77±0.09 g/100 g DM for Volvariella volvacea to 55.51±0.31 g/100 g DM for Pleurotus ostreatus (Table 2). Compared with their wild counterparts, cultivated edible mushrooms of the genus Pleurotus have a lower carbohydrate content (30.04±1.13 g/100 g DM). On the other hand, edible Pleurotus mushrooms (36.10±0.45 g/100 g DM) have a higher average carbohydrate content than Termitomyces mushrooms (23.23±0.83 g/100 g DM). It should be noted that locally cultivated species (Pleurotus sajor-caju and Pleurotus pulmonarius) have much higher carbohydrate contents than Agaricus bisporus (cultivated). According to these observations, this macronutrient is the most abundant among edible mushrooms and can vary enormously from one mushroom to another.
Bernaś et al.
[51]
believe that the differences observed between the samples can be explained by the presence in them of carbohydrate compounds in the form of polysaccharides of different sizes and by the nature of the substrate on which they grow.
Furthermore, Zakhary et al.
[74]
; Samsudin & Abdullah
[75]
consider that these polysaccharides are mainly composed of digestible carbohydrates (starch, glycogen and trehalose) and non-digestible carbohydrates (chitin, mannans and cellulose). V. volvacea, Auricularia judae, Pleurotus ostreatus, and Pleurotus tuber-regium have low carbohydrate contents compared to those obtained by Omer & Alfaig
[63]
; Jacinto-Azevedo et al.
[76]
; Kadnikova et al.
[77]
; Titilawo et al.
[72]
with 49.98±0.01 g/100g DM; 66.1±4.0 g/100g DM; 79.3±0.14 g/100g DM; and 55.91±0.64 g/100g DM, respectively.
Table 2. Nutrient contents of 28 samples of edible mushrooms encountered in Cameroon and DR Congo.

Order number

Herbariumnumber

Species

Ashes (g/100g DM)

Lipids (g/100g DM)

Water content (g/100g MF)

Dry matter (g/100g DM)

1

DM 1801

Cantharellus sp.

13,78±0,43b

23,82±0,79cd

81,59±0,17o*

18,41±0,17a**

2

DM 1825

Pleurotus tuber-regium

2,12±0,07op

15,29±0,28i

86,28±0,22jk

13,72±0,22de

3

DM 888

Pleurotus citrinopileatus

6,21±0,55j

17,32±0,03f

87,17±0,02ij

12,83±0,02efg

4

DM 1288

Pleurotus pulmonarius

1,27±0,02q

28,52±0,73a**

90,55±0,31bc

9,45±0,31lm

5

DM 1743

Volvariella volvacea

9,55±0,42ef

16,79±0,12fg

82,07±0,10no

17,93±0,10a

6

DM 1578

Termitomyces sp.1

4,87±0,28k

21,32±0,45e

84,35±0,50l

15,65±0,50c

7

DM 1867

Tricholomopsis aurea

4,79±0,09k

16,01±0,46ghi

85,93±0,60k

14,07±0,60d

8

DM 1282

Termitomyces fombapei

3,74±0,36lm

4,52±0,67m

83,29±0,86lm

16,71±0,86bc

9

DM 966

Pleurotus ostreatus

4,69±0,43k

2,28±0,00no

85,99±0,72k

14,01±0,72d

10

DM 1781

Termitomyces sp. 4

2,26±0,19op

2,54±0,64no

89,02±0,63def

10,98±0,63ijk

11

DM 1272

Termitomyces mboukouina

1,59±0,07pq

3,06±0,08n

87,71±0,72ghi

12,29±0,72fgh

12

DM 1728

Termitomyces melongii

0,83±0,00q

2,86±0,28no

82,49±0,70mno

17,51±0,70ab

13

DM 1292

Termitomyces sp. 2

8,78±0,30fg

2,32±0,03no

82,16±0,50no

17,84±0,50a

14

DM 1294

Termitomyces. aff. clypeatus

4,35±0,31kl

3,33±0,21n

86,36±0,50jk

13,64±0,50de

15

DM 1290

Termitomyces mbongonensis

8,79±0,28fg

2,54±0,65no

85,68±0,80k

14,32±0,80d

16

DM 1268

Termitomyces sp. 3

8,48±0,16g

2,94±0,07n

85,50±0,70efg

11,50±0,70hij

17

DM 1866

Auricularia judae

0,79±0,29q*

23,97±1,16c

86,63±0,38ijk

13,37±0,38def

18

DM 1720

Termitomyces sp. 5

26,78±0,30a**

1,83±0,24o*

84,14±0,50l

15,86±0,50c

19

DM 895

Pleurotus sajor-caju

2,71±0,24no

16,00±0,28ghi

89,75±0,35cd

10,25±0,35kl

20

DM1782

Pleurotus pulmonarius (cultivated)

3,18±0,25mn

22,92±0,63d

89,55±0,48cde

10,45±0,48jkl

21

DM 1700

Termitomyces reticulatus

1,23±0,13q

16,56±0,32fgh

93,68±0,31a**

6,32±0,31n*

22

DM 213

Termitomyces letestui (form, 2)

10,23±1,03e

15,17±0,13i

87,34±0,37hij

12,66±0,37efg

23

DM 372

Termitomyces meduis

12,80±0,96c

16,71±0,18fg

87,15±0,07ij

12,85±0,07efg

24

DM 1702

Termitomyces congolensis

6,63±0,12ij

12,53±0,34j

82,72±0,48mn

17,28±0,48ab

25

DM 150G

Termitomyces letestui (form, 1)

7,58±0,15h

15,63±0,07hi

84,22±0,38l

15,78±0,38c

26

DM 1707

Agaricus bisporus (cultivated)

11,43±0,13d

13,15±0,92j

90,46±0,61bc

9,54±0,61lm

27

DM 215

Pleurotus sajor-caju (cultivated)

3,27±0,00mn

10,01±0,67k

91,42±0,12b

8,58±0,12m

28

DM 224

Termitomyces griseiumbo

8,88±0,31fg

5,60±0,28l

90,96±0,35b

9,04±0,35m

Average ± 𝝈

6,48±0,28%

11,97±0,38%

86,68±0,44%

13,31±0,44%
Table 2. Continued.

Order number

Herbariumnumber

Species

Proteins (g/100g DM)

Carbohydrates (g/100g DM)

Crude fibers (g/100g MS)

Energies (Kcal/100g MS)

1

DM 1801

Cantharellus sp.

19,30±0,15n

18,05±0,09jklm

6,55±0,63 p

364,14±7,12efg

2

DM 1825

Pleurotus tuber-regium

12,00±0,35q

30,06±0,50fg

26,79±0,29a**

305,93±2,54mn

3

DM 888

Pleurotus citrinopileatus

23,21±0,34m

31,92±0,34ef

8,36±0,12n

377,04±0,31d

4

DM 1288

Pleurotus pulmonarius

18,03±0,95no

32,95±0,88e

8,49±0,01n

459,76±15,10a**

5

DM 1743

Volvariella volvacea

33,31±0,44cd

11,77±0,09o*

8,20±0,27n

331,43±1,08jk

6

DM 1578

Termitomyces sp.1

24,43±1,19lm

19,76±1,24ij

14,44±0,14h

366,80±4,13def

7

DM 1867

Tricholomopsis aurea

15,96±2,10p

39,44±2,41c

10,43±0,61m

362,89±4,20efg

8

DM 1282

Termitomyces fombapei

27,00±0,43jk

35,29±0,21d

12,97±0,02i

288,96±6,04op

9

DM 966

Pleurotus ostreatus

12,94±0,22q

55,51±0,31a**

10,55±0,24lm

294,44±0,06no

10

DM 1781

Termitomyces sp. 4

34,72±0,34bc

30,01±0,42fg

19,58±0,00ef

281,46±5,79p

11

DM 1272

Termitomyces mboukouina

30,54±0,76fgh

28,57±0,84g

23,67±0,55b

266,18±2,29q

12

DM 1728

Termitomyces melongii

35,61±0,37b

32,02±0,24ef

11,16±0,06kl

295,40±2,54no

13

DM 1292

Termitomyces sp. 2

33,32±0,23cd

16,76±0,26m

21,06±0,00d

220,92±0,31s

14

DM 1294

Termitomyces. aff. clypeatus

32,98±0,77cde

29,84±1,07fg

15,77±0,23g

281,61±1,90p

15

DM 1290

Termitomyces mbongonensis

32,26±0,53def

21,01±0,73hi

21,14±0,00d

235,70±5,85r

16

DM 1268

Termitomyces sp. 3

27,78±0,18ij

31,78±2,44ij

15,62±0,02g

264,68±10,13q

17

DM 1866

Auricularia judae

5,68±0,52r*

33,39±0,55de

22,60±0,20c

372,85±10,50de

18

DM 1720

Termitomyces sp. 5

25,48±2,38kl

19,14±2,07ijkl

11,99±0,62j

190,63±2,16t*

19

DM 895

Pleurotus sajor-caju

13,47±0,50q

38,69±0,60c

19,03±0,33f

352,04±2,54gh

20

DM1782

Pleurotus pulmonarius (cultivated)

31,09±0,03efgh

19,63±0,04ijk

12,72±0,24i

408,75±5,09c

21

DM 1700

Termitomyces reticulatus

24,10±1,80lm

43,41±1,26b

7, 47±0,19o

422,72±2,92b

22

DM 213

Termitomyces letestui (form, 2)

32,28±3,37def

21,20±0,48hi

6,52±0,21p*

358,25±1,20fgh

23

DM 372

Termitomyces meduis

36,13±0,36b

14,33±0,50n

7,18±0,05op

352,23±1,65gh

24

DM 1702

Termitomyces congolensis

29,11±0,14hi

22,80±0,17h

11,60±0,56jk

320,65±3,11kl

25

DM 150G

Termitomyces letestui (form, 1)

31,66±0,57defg

17,46±0,33klm

11,58±0,50jk

338,39±0,63ij

26

DM 1707

Agaricus bisporus (cultivated)

29,95± 0,24gh

16,11±0,31mn

19,76±0,44e

302,87±8,33mn

27

DM 215

Pleurotus sajor-caju (cultivated)

19,74±0,81n

43,97±0,51b

14,00±0,00h

346,65±6,10hi

28

DM 224

Termitomyces griseiumbo

49,38±1,25a**

16,99±1,56lm

10,44±0,18m

314,56±2,54lm

Average ± 𝝈

26,48±0,76%

27,57±0,73%

13,91±0,24%

324,13±4,15%
*Contents with different letters on the same column are significantly different at the 5% threshold
N = 3 repetitions
DM = Dry matter,
MF = Fresh material,
*: Small content,
**: High content
3.2.7. Energy Content
By taking into account the carbohydrate, lipid and protein contents, it was possible to calculate the energy content, which is highly variable (Figure 1). Depending on the species, the energy content varies from 190.63±2.16 kcal/100g DM for Termitomyces sp.5 which corresponds to 8.66% of the daily energy intake for a woman aged between 20 and 40 and 7.06% for a man in the same age group, to 459.76±15.10 kcal/100g DM for Pleurotus pulmonarius which corresponds to 20.89% of the daily energy intake for a woman aged between 20 and 40 and 17.02% for a man in the same age group. However, the average energy content of all edible mushrooms is 324.13±4.15 kcal/100g DM, which would correspond to 14.73% and 12% of daily energy intake respectively for a woman and a man in the same age bracket, namely 20-40 years.
This average content is higher than that of certain meats such as beef (125.4 kcal/100 g), chicken (117.1 kcal/100 g), prawns (101 kcal/100 g), eggs (143.16 kcal/100 g) and certain local dishes based on plantain (136.47 kcal/100 g) and yam (120.21 kcal/100 g) (FAO
[78]
; Januškevičius et al.
[73]
. However, it is very close to that of cereals (millet 314 kcal/100 g, maize 349 kcal/100 g, wheat flour 357.79 kcal/100 g and soya 447.8 kcal/100 g)
[79, 80]
. Given their intermediate caloric value, mushrooms can be used for weight control or as part of low-calorie diets
[81]
.
Figure 1. Variation in energy content according to the samples analyzed.
3.3. Principal Component Analysis
Figure 2. Percentage of explanatory variation between the different components.
Principal component analysis enabled us to visualize the discriminating parameters relating to the nutritional value of the samples (Figure 2). The factorial design (Dim 1-Dim 2) summarizes the cumulative variations at nearly 62.10%. The first component (Dim 1) explains 38.80% of the total variance. In this dimension, energy shows a strong contribution to the variance (45%), followed by the variables water (42%), carbohydrates (34%) and lipids (31%), which show a positive and significant correlation. The second component (Dim 2) accounts for 23.3% of the explanatory variance. In this dimension, the lipid content variables show a contribution of 53%, which is strongly and positively correlated with energy, which shows a contribution to the variance of 42%, followed by the ash and dry matter variables, which respectively show a contribution to the variance of 22%. On the other hand, variables such as crude fibre and carbohydrates show a negative contribution to variance and a high correlation. However, observation of the different axes (Figure 3) revealed a high fibre content in P. tuber-regium and T. mboukouina, a high protein content in Termitomyces reticulatus and Termitomyces sp.2 and T. medius and a high carbohydrate content in T. melongii. In contrast, Termitomyces sp.1, 5, P. pulmonarius (cultivated) and P. ostreatus are rich in protein and lipids; protein and ash; lipids and energy; fiber and carbohydrates, respectively. However, Termitomyces sp.3, T. fombapei, T. griseiumbo, T. mboukouina, T. aff. clypeatus and T. mbongonensis are high in protein, carbohydrates and crude fibre. Pleurotus citrinopileatus, P. pulmonarius, Tricholomopsis aurea, Auricularia judae; Termitomyces congolensis; Cantharellus sp., Volvariella volvaceae and Pleurotus sajor-caju and P. sajor-caju (cultivated) are respectively rich in lipids, carbohydrates and energy; proteins, carbohydrates and ash; lipids, ash and energy; carbohydrates, crude fibre and energy. We also note that Termitomyces letestui (form, 1 & 2) and Agaricus bisporus (cultivated) are respectively rich in ash, lipids, proteins, energy and lipids, crude fibre, ash and proteins.
Figure 3. Representation of the results of the Principal Component Analysis.
Legend: 1- Cantharellus sp., 2- Pleurotus tuber-regium, 3- Pleurotus citrinopileatus, 4- Pleurotus pulmonarius, 5- Volvariella volvaceae, 6- Termitomyces sp.1, 7- Tricholomopsis aurea, 8- Termitomyces fombapei, 9- Pleurotus ostreatus, 10- Termitomyces sp.4, 11- Termitomyces mboukouina, 12- Termitomyces melongii, 13- Termitomyces sp.2, 14- Termitomyces aff. clypeatus, 15- Termitomyces mbongonensis, 16- Termitomyces sp.3, 17- Auricularia judae, 18- Termitomyces sp.5, 19- Pleurotus sajor-caju, 20- Pleurotus pulmonarius (cultivated), 21- Termitomyces reticulatus, 22- T. letestui (form, 2), 23- Termitomyces medius, 24- Termitomyces congolensis, 25- T. letestui (form, 1), 26- Agaricus bisporus (cultivated), 27- P. sajor-caju (cultivated), 28-Termitomyces griseiumbo.
3.4. Hierarchical Analysis of Mushrooms Nutrients
The fungi studied were grouped according to their similarities or dissimilarities in terms of nutrients, mineral elements and substrates using the dendrogram (Figure 4). This grouping takes into account more than 62.10% of the differences between the samples and divides them into three (03) large groups, attesting to the existence of differences. The vast majority of these groups correspond to terricolous and lignicolous species respectively, with a few exceptions. In the first group, colored red, there are seven (07) samples including Pleurotus pulmonarius, P. tuber - regium, P. sajor - caju and Termitomyces sp.5, T. griseiumbo, T. melongii, T. letestui (form, 1), which are low in carbohydrates and fibre but high in lipids, ash, proteins and energy. The second group, green in colour, comprises twelve (12) samples. It is largely made up of lignicolous fungi including Pleurotus citrinopileatus, P. sajor-caju (cultivated), Cantharellus sp., Volvariella volvaceae, Tricholomopsis aurea, Auricularia judae, Agaricus bisporus (cultivated) and those of the Termitomyces genus, including Termitomyces sp.1 T. reticulatus, T. letestui (form, 2), T. medius, T. congolensis. They are essentially rich in lipids, crude fibre, carbohydrates and energy, but low in protein and ash. The third group, blue in colour, contains nine (09) samples and is essentially made up of soil samples, more specifically those of the Termitomyces genus, namely Termitomyces sp.4, sp.2, sp.3, T. fombapei, T. mboukouina, T. aff. clypeatus, T. mbongonensis and Pleurotus pulmonarius (cultivated), P. ostreatus. They are rich in ash, fibre and protein, but low in lipids, carbohydrates and energy. The differences in content recorded in terms of nutritional parameters could be due in part to the assimilation capacities of the various nutrients and minerals, which depend on the nature of the species, their age, the growing conditions and the substrates on which they grow, thus confirming the studies carried out by Demirbaş
[82]
; Mattila et al.
[83]
and Titilawo et al.
[72]
. This analysis also shows that there are dietary links between the mushroom species analyzed, regardless of their substrate, texture or palatability. For example, in group II, Termitomyces medius and Auricularia judae (edible and fleshy) are strongly linked, even though they come from different substrates. This link could be due to their richness in macronutrients, namely carbohydrates, fibre and energy. On the other hand, the link between the samples in group III is due to their abundance of nutrients (ash, protein and crude fibre) as well as their substrates, which are millstones. Similarly, in group I, the link between the fungi could be due to a lesser extent to their substrates and their low lipid, ash, protein and energy content. What's more, this is the very first study of its kind to take into account more than twenty species, including 15 new ones whose nutritional profile had never been established before.
Figure 4. Hierarchical classification of the different samples.
Legend: 1- Cantharellus sp., 2- Pleurotus tuber-regium, 3- Pleurotus citrinopileatus, 4- Pleurotus pulmonarius, 5- Volvariella volvaceae, 6- Termitomyces sp.1, 7- Tricholomopsis aurea, 8- Termitomyces fombapei, 9- Pleurotus ostreatus, 10- Termitomyces sp.4, 11- Termitomyces mboukouina, 12- Termitomyces melongii, 13- Termitomyces sp.2, 14- Termitomyces aff. clypeatus, 15- Termitomyces mbongonensis, 16- Termitomyces sp.3, 17- Auricularia judae, 18- Termitomyces sp.5, 19- Pleurotus sajor-caju, 20- Pleurotus pulmonarius (cultivated), 21- Termitomyces reticulatus, 22- Termitomyces letestui (form, 2), 23- Termitomyces medius, 24- Termitomyces congolensis, 25- Termitomyces letestui (form, 1), 26- Agaricus bisporus (cultivated), 27- Pleurotus sajor-caju (cultivated), 28-Termitomyces griseiumbo.
4. Conclusion
The analysis of the nutritional composition of edible mushrooms from Cameroon and the Democratic Republic of Congo (DRC) carried out in this study shows that the 28 samples analyzed can be used as food supplements in several populations. It appears that Termitomyces sp. 2, 5, T. mbongonensis, T. griseiumbo, T. congolensis and Agaricus bisporus (cultivated) would be recommended to people wishing to enrich their diet with mineral salts or to follow low-calorie diets, as they are rich in proteins and mineral salts but low in carbohydrates and energy. On the other hand, Pleurotus pulmonarius, P. pulmonarius (cultivated), P. sajor-caju, P. sajor-caju (cultivated), P. citrinopileatus, P. ostreatus, P. tuber-regium, Termitomyces sp. 1, 3, 4, T. letestui (form, 1 & 2), T. medius, T. mboukouina, T. aff. clypeatus, T. fombapei, T. melongii and T. reticulatus are recommended for people wishing to enrich their diet with mineral salts or follow a low-calorie diet. However, Cantharellus sp., Volvariella volvaceae, Auricularia judae and Tricholomopsis aurea are recommended for people suffering from protein-energy disorders, as they are rich in lipids, energy, protein, crude fibre and carbohydrates. Domestication efforts are needed to make edible Termitomyces mushrooms accessible to the public at all times, as they are rich in protein, carbohydrates and crude fibre. The data thus presented could help to enrich African food composition tables with a view to solving the problems of malnutrition, particularly among the most vulnerable populations in developing countries.
Abbreviations

AFNOR

Association Française de Normalisation

AOAC

Association of Official Analytical Chemists

A C

Ash Content

DM

Dry Matter

FM

Fresh Matter

L.C

Lipid Content

P.

Pleurotus

T.

Termitomyces

WEM

Wild Edible Mushrooms

F AO

Food and Agriculture Organisation

FAOSTAT

Food and Agriculture Organisation Statistics
Acknowledgments
The authors express their gratitude to the laboratories of Cryptogamy and the Centre for Research on Food Security and Nutrition. Also, to M. NDANGA Thomas for his immeasurable help during the manipulations on the bench and DJENGUE DJENGUE Hélène Paola for the transcription in English of the manuscript.
Author Contributions
Guifo Choupo: Writing original draft, Investigation, Methodology, Formal analysis, Data curation, Resources
Blondo Pascal Metsebing: Investigation, Methodology, Visualization
Aymar Rodrigue Fogang Mba: Formal analysis, Methodology
Ferdinand Lanvin Edoun Ebouel: Formal analysis, Methodology
Romuald Oba: Investigation, Visualization
Fabrice Tsigaing Tsigain: Investigation, Methodology
Gabriel Medoua Nama: Formal analysis, Methodology
Germain Kansci: Formal analysis, Methodology
Dominique Claude Mossebo: Conceptualization
Zachée Ambang: Conceptualization, Supervision, Validation, writing review, Revision, Project administration
Conflicts of Interest
The authors declare no conflicts of interest.
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    Choupo, G., Metsebing, B. P., Mba, A. R. F., Ebouel, F. L. E., Oba, R., et al. (2025). Nutritional Profile of Some Wild Edible Mushrooms, Cultivated in Cameroon and Democratic Republic of Congo. Journal of Food and Nutrition Sciences, 13(3), 156-170. https://doi.org/10.11648/j.jfns.20251303.16

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    Choupo, G.; Metsebing, B. P.; Mba, A. R. F.; Ebouel, F. L. E.; Oba, R., et al. Nutritional Profile of Some Wild Edible Mushrooms, Cultivated in Cameroon and Democratic Republic of Congo. J. Food Nutr. Sci. 2025, 13(3), 156-170. doi: 10.11648/j.jfns.20251303.16

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    AMA Style

    Choupo G, Metsebing BP, Mba ARF, Ebouel FLE, Oba R, et al. Nutritional Profile of Some Wild Edible Mushrooms, Cultivated in Cameroon and Democratic Republic of Congo. J Food Nutr Sci. 2025;13(3):156-170. doi: 10.11648/j.jfns.20251303.16

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  • @article{10.11648/j.jfns.20251303.16,
  author = {Guifo Choupo and Blondo Pascal Metsebing and Aymar Rodrigue Fogang Mba and Ferdinand Lanvin Edoun Ebouel and Romuald Oba and Fabrice Tsigaing Tsigain and Gabriel Medoua Nama and Germain Kansci and Dominique Claude Mossebo and Zachée Ambang},
  title = {Nutritional Profile of Some Wild Edible Mushrooms, Cultivated in Cameroon and Democratic Republic of Congo
},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {13},
  number = {3},
  pages = {156-170},
  doi = {10.11648/j.jfns.20251303.16},
  url = {https://doi.org/10.11648/j.jfns.20251303.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20251303.16},
  abstract = {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 Termitomyces sp.5 (28.78 g/100 g DM) is rich in ash, while P. pulmonarius (28.52 g/100 g DM) stands out for its high lipid content and T. griseiumbo (49.38 g/100 g DM) has a remarkable level of protein. In terms of carbohydrates, P. ostreatus (55.51 g/100 g DM) stands out, while P. tuber-regium (26.79 g/100 g DM) has a notable proportion of crude fiber. In terms of energy, P. pulmonarius (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.
},
 year = {2025}
}

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  • TY  - JOUR
T1  - Nutritional Profile of Some Wild Edible Mushrooms, Cultivated in Cameroon and Democratic Republic of Congo

AU  - Guifo Choupo
AU  - Blondo Pascal Metsebing
AU  - Aymar Rodrigue Fogang Mba
AU  - Ferdinand Lanvin Edoun Ebouel
AU  - Romuald Oba
AU  - Fabrice Tsigaing Tsigain
AU  - Gabriel Medoua Nama
AU  - Germain Kansci
AU  - Dominique Claude Mossebo
AU  - Zachée Ambang
Y1  - 2025/06/20
PY  - 2025
N1  - https://doi.org/10.11648/j.jfns.20251303.16
DO  - 10.11648/j.jfns.20251303.16
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 156
EP  - 170
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20251303.16
AB  - 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 Termitomyces sp.5 (28.78 g/100 g DM) is rich in ash, while P. pulmonarius (28.52 g/100 g DM) stands out for its high lipid content and T. griseiumbo (49.38 g/100 g DM) has a remarkable level of protein. In terms of carbohydrates, P. ostreatus (55.51 g/100 g DM) stands out, while P. tuber-regium (26.79 g/100 g DM) has a notable proportion of crude fiber. In terms of energy, P. pulmonarius (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.

VL  - 13
IS  - 3
ER  -

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Author Information

  • Guifo Choupo

    Department of Plant Biology, University of Yaounde 1, Yaounde, Cameroon; Department of Food Security and Nutrition Research, IMPM, Yaounde, Cameroon

    Biography: Guifo Choupo lead author of this article is a, Ph. D candidate in the Department of Plant Biology and Physiology. He is a member of the Cryptogamy and Food Security and Nutrition Research la-boratories, hosted respectively by the Department of Plant Biology and Physiology, Faculty of Science at the University of Yaoundé I and the Medical Institute of Medicinal Plants (IMPM) in Yaoundé, Cameroon.

    http://orcid.org/0009-0004-4158-4070

  • Blondo Pascal Metsebing

    Department of Plant Biology, University of Yaounde 1, Yaounde, Cameroon

  • Aymar Rodrigue Fogang Mba

    Department of Biochemistry, University of Douala, Douala, Cameroon

    http://orcid.org/0000-0001-8571-9927

  • Ferdinand Lanvin Edoun Ebouel

    Department of Food Security and Nutrition Research, IMPM, Yaounde, Cameroon

    http://orcid.org/0000-0002-9211-7622

  • Romuald Oba

    Department of Plant Biology, University of Yaounde 1, Yaounde, Cameroon

  • Fabrice Tsigaing Tsigain

    Department of Plant Biology, University of Yaounde 1, Yaounde, Cameroon

  • Gabriel Medoua Nama

    Department of Food Security and Nutrition Research, IMPM, Yaounde, Cameroon

    http://orcid.org/0000-0002-8189-432X

  • Germain Kansci

    Department of Biochemistry, University of Yaounde 1, Yaounde, Cameroon

    http://orcid.org/0000-0003-3408-1964

  • Dominique Claude Mossebo

    Department of Plant Biology, University of Yaounde 1, Yaounde, Cameroon

    http://orcid.org/0000-0003-1526-5565

  • Zachée Ambang

    Department of Plant Biology, University of Yaounde 1, Yaounde, Cameroon

    Biography: Zachée Ambang Corresponding author of this article is a, Full Professor, Head of Department of Plant Biology, Head of the Re-search Team of Phytopathology and Crop Protection, Biotechnolo-gy and Environment Laboratory, Faculty of Science, University of Yaounde 1, Cameroon.

    Contact Email

    http://orcid.org/0000-0002-2216-1652

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