Volume 10 Part 2 Article 58: Chemical Composition of Some Edible Fungi

Volume 10 Part 2 Article 58
Year 1979
Title: Chemical Composition of Some Edible Fungi
Authors: C.L. Jandaik, A.R. Bhandari, C.L. Arora and C.O. Rangad

Abstract:

Interest in the nutritive value of edible fungi has greatly increased in recent years although its importance was also realised by earlier researchers.Studies on the food values of mushrooms reveal that some of the edible fungi contain a good amount of protein, in addition to free amino acids, mineral constituents and vitamins. In India large number of edible fungi (which grow wild) are consumed (either fresh or dried) by the local population and are also offered for sale in the market. In order to document their nutritive status, investigation on chemical composition of some edible fungi were undertaken.

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