DOCUMENTATION AND ANALYSIS OF WILD EDIBLE MUSHROOM SPECIES FROM AMRAVATI DISTRICTA. S. DESHMUKH
Mushrooms are ecofriendly living beings in nature. Mushrooms are primitive organisms known as fungi. These organisms lack chlorophyll, which synthesize food in higher plants in presence of sunlight. Owing to their taste, flavor, nutritional value and unique texture, edible mushrooms are commonly used in home cooking and catering. Mushrooms have the ability to transform nutritionally useless waste into highly acceptable nutritious food. They have the ability to degrade lignin along with cellulose and hemicellulose. Thus preventing pollution and supporting ecology. The questionnaire method was used regarding the edibility of wild mushrooms from Melghat Area and also from Wadali Area in the vicinity of Amravati City, Maharashtra, India. The two wild edible mushroom species viz. Cantherallus cibarius and Agaricus species were collected from Melghat Area and one species viz. Podaxis pistillaris was collected near the brick kilns near Amravati city area. In this investigation, has been examined the proximate biochemical composition in terms of moisture, protein, fat, crude fiber, carbohydrate content.
Enter your contact information below to receive full paper.