African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 928

Full Length Research Paper

Nutrient and mineral components of wild edible mushrooms from the Kilum-Ijim forest, Cameroon

Ache Neh Teke
  • Ache Neh Teke
  • Department of Biological Sciences, Higher Teacher Training College, The University of Bamenda, P.O. Box 39, Bambili, North West Region, Cameroon.
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Manju Evelyn Bi
  • Manju Evelyn Bi
  • Department of Crop Production Technology, College of Technology, The University of Bamenda, P.O. Box 39, Bambili, North West Region, Cameroon.
  • Google Scholar
Lawrence Monah Ndam
  • Lawrence Monah Ndam
  • Department of Agronomic and Applied Molecular Sciences, Faculty of Agriculture, University of Buea, P.O.Box 63, Buea, South West Region, Cameroon.
  • Google Scholar
Tonjock Rosemary Kinge
  • Tonjock Rosemary Kinge
  • Department of Biological Sciences, Faculty of Science, The University of Bamenda, P. O. Box 39, Bambili, North West Region, Cameroon.
  • Google Scholar

  •  Received: 01 February 2021
  •  Accepted: 26 March 2021
  •  Published: 30 April 2021


Kilum-Ijim forest is a montane forest in the North West Region of Cameroon. Wild edible mushrooms are mostly consumed by the communities of Kilum-Ijim as substitute of meat to obtain protein, hence the need to evaluate the nutrient and mineral components of the species consumed in these communities. The most eight preferred wild mushroom species from ethnomycological studies are: Polyporus tenuiculus, Termitomyces striatus, Termitomyces macrocarpus, Auricularia polytricha, Laetiporus sulphureus, Termitomyces sp.1, Termitomyces sp.2 and Polyporus dictyopus were identified by ITS gene region. These species were analysed for nutrient and mineral contents using standard protocols. Significant differences in nutrient values were demonstrated among these mushroom species. The study results on dry weight basis range from 43.49 to 64.88 for carbohydrates, 6.60 to 30.69 for crude protein, 7.74 to 14.10 for ash, 2.17-3.22 g for fat and 11.60 to 20.69 g per 100 g for crude fibres with significant differences (P? 0.05) between species for each nutrient. The dry matter content ranged from 12.69-17.77 g per 100 g while the total calorie values ranged from 285.16-319.27 Kcal per 100 g. Mineral nutrient analyses also showed that these mushrooms are rich in both macro and micro nutrients. In conclusion, the study revealed that soil inhabiting mushrooms especially the Termitomyces species have nutritional values which can greatly supplement diets especially in rural communities.


Key words: Cameroon, Kilum-Ijim Forest, Macrofungi, Mineral content, nutritional analysis.