Proximate composition and nutritional value of three edible mushrooms ectomycorrhizal (Russula mustelina, Russula Delica and Russula Lepida) from Côte d’Ivoire according to the maturity stages

Abstract

In Cote d’Ivoire, wild edible mushrooms harvested have a wide cultural acceptance and are a traditionally important nutritious food. However, there is no scientific data to define the appropriate stage to harvest these mushrooms for better nutritional needs. The present work aims to study the variation of chemical composition during mushrooms development. Thus, in this study, the proximate composition, mineral element profile and amino acid profile of three edible mushrooms ectomycorrhizal (Russula mustelina, Russula Delica and Russula Lepida) from Cote d’Ivoire were harvested at 3 different stages of maturity (immature, mature and post-mature) and investigated. The results showed a significant increase in Proteins, Ash, Crude fibers, Lipids and Energy values up to the stage post-mature, excepted carbohydrate contents which were high for all the species at immature stage; ash and reducing sugar were high at mature stage. Then they decrease with maturation. Mineral analysis of all species indicated the mushrooms were specifically rich in potassium, phosphorus and calcium at stage mature. They were found to be the most abundant mineral present in all specie in spite of their decrease during maturation. The mushrooms contained 17 amino acids among with the presence of all essential amino acids at immature stage. Also, these mushrooms could be considered a potential health food and may be of use to the food industry as a source of ingredients with high nutritional value at mature and post-mature stages.