A note on functional properties of two edible wild mushrooms

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Published: Sep 15, 2020
Keywords:
Auricularia Termitomyces Ethnic nutrition Food security Functional foods Mushroom flour Scrub jungles

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Pavithra, M.
Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore, Karnataka, India.
Sridhar, K. R.
Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore, Karnataka, India, Centre for Environmental Studies, Yenepoya (deemed to be) University, Mangalore, Karnataka, India.
Karun, N. C.
Western Ghats Macrofungal Research Foundation, Bittangala, Virajpet, Kodagu, Karnataka, India.

Abstract

This study focused on the functional properties of two edible wild mushrooms Auricularia auricula and Termitomyces umkowaan occurring in the scrub jungles of southwest India. The least gelation capacity was lower in A. auricula than T. umkowaan. The water-absorption capacity was higher in A. auricula compared to T. umkowaan. The oil-absorption capacity was similar in both mushrooms. Foam capacity was high in cooked A. auricula, while it was opposite in T. umkowaan. Both mushrooms showed excellent foam stability. Uncooked and cooked samples of these mushrooms possess desired functional attributes, hence they could be employed in production of value-added food products. Owing tothe large quantities of fruit bodies occur in the scrub jungles during wet season, strategies to collect, process and preserve them for utilization as foodsource and quality food production need further attention.

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How to Cite
Pavithra, M., Sridhar, K. R., & Karun, N. C. (2020). A note on functional properties of two edible wild mushrooms. International Journal of Agricultural Technology, 16(5), 1165–1174. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/7311
Issue
Vol. 16 No. 5 (2020): September
Section
Original Study
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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