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International Journal of Recent Scientific Research Research Vol. 11, Issue, 03 (A), pp. 37670-37674, March, 2020 ISSN: 0976-3031 DOI: 10.24327/IJRSR Research Article

NUTRITIONAL ANALYSIS OF SOME WILD EDIBLE MUSHROOMS COLLECTED FROM RANCHI DISTRICT JHARKHAND

Neelima Kumari and Anjani Kumar Srivastava

University Department of Botany, Ranchi University, Ranchi

DOI: http://dx.doi.org/10.24327/ijrsr.2020.1103.5155

ARTICLE INFO ABSTRACT

Article History: Due to the nutritional importance mushrooms are utilized and consumed frequently by various tribes and localities inhabiting in Ranchi District. In this district wild edible mushrooms are mainly Received 24th December, 2019 collected during the wet season may – august and valued as a nutriment but, their nutritional values Received in revised form 19th has been little studied. In the current paper nutrient composition of seven wild edible mushroom January, 2020 species namely – hygrometricus (Pers.) Morgan 1889, Boletus edulis (Bull 1782), Accepted 25th February, 2020 Volvariella volvacea (speg.1898), Termitomyces microcarpus (Berk & Broome 1871), Pleurotus Published online 28th March, 2020 ostreatus (P.Kumm 1871), Termitomyces clypeatus (R. Heim), Termitimyces heimii (Natrajan1979)

has been analysed and reported. Regardless of the source of the mushrooms, noteworthy amounts Key Words: were analysed in protein, and fats on average ranging between 33.46 - wild edible mushrooms, nutrients, 41.73gm/100gm, 31.4-53.2gm/100gm,0.63-4.2gm/100gm, respectively on dry weight basis. The nutritional analysis. paper chromatography separation of amino acids reveals that among the essential amino acids methionine, phenylalanine, lysine, threonine, tyrosine, isoleucine, leucine were found as major essential amino acids in all the seven species of wild edible mushrooms. The overall Nutrient outline showed that all samples contain rich amount of proteins, carbohydrates and little amount of fat.

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INTRODUCTION mushroom all around and 283 edible species from (Adhikari, 2000; Purkayastha and Chandra, 1985) out of Wild edible Mushrooms have been valued as both food and which some mushrooms are cultivated. medicine by local ethnic community of Ranchi district since long time. These are liked by local communities due to their The edible mushrooms have been frequently utilized as a very palatable taste, flavor, and nutrimental properties. . Man human food for centenary. Mushrooms also have some has been hunting for the wild mushrooms since ancient time medicinal and tonic properties (Manzi et al., 2001). They (Cooke, 1977). Thousands of years ago, the fruiting body of have high nutritive and medicinal values and contribute to a higher fungi has been used as a source of food (Mattila et al., healthy diet because of their rich source of vitamins, minerals 2001) due to their chemical composition, association with and proteins (Garcha et al., 1993). Mushrooms are rich termites, trees of forest which is attractive from the nutrition content of protein, fats, carbohydrates, amino acids, vitamins and economical point of view. During the early days of and minerals (Jiskani, 2001). They are also good sources of civilization, mushrooms were consumed mainly for their vitamins like riboflavin, biotin and thiamine (Chang and palatability and unique properties. They are macro-fungi Buswell, 1996). These are low in fat, carbohydrates and salts which belong either to Basidiomycetes or Ascomycetes and (Genders, 1990). Good amount of dietary fibre is present in they are very distinct from plants, animals and bacteria their fruiting bodies which are important for the regulation of (Mushigeni and Chang, 2001). In most countries including physiological functions in human beings such as regulation of India mushrooms are an important delicacy because of the digestive tract (Manzi et al., 2001).. Mushrooms are not only unique flavor and texture though they do not contribute a important in human diet due to their high nutritional value but significant portion of the human diet (Valentao et al., 2005). are also accepted as delicious human food due to their The high-energy values with low fat content are their natural uniqueness in color, aroma, texture and taste (Chang and endowments. Many workers have been working on wild Miles, 1991).The rural dwellers are exposed to natural mushrooms and reported more than 2,000 species of edible vegetation and they prefer edible higher fungi such as

*Corresponding author: Neelima Kumari University Department of Botany, Ranchi University, Ranchi International Journal of Recent Scientific Research Vol. 11, Issue, 03 (A), pp. 37670-37674, March, 2020 mushrooms, and morels as luxury food since it has from the different forest and habitat of Ranchi district. After important dietary components (Gbolagade et al., 2006). collection specimens were kept in sterile container, each Though more than 2000 species of mushrooms exist in nature, container was labelled with their date & place of collection there is only less than 25 species are widely used as food and and brought to the laboratory for identification and only a few have commercialized. The traditional use of preservation. Identification of the specimen were done by mushrooms as food and medicine in Asian countries are also locally available literature, morphological characteristic of known (Manzi et al., 1999; Sanmee et al., 2003). Mushrooms fruiting body, traditional knowledge provided by ethnic tribal are healthy foods rich with proteins, vitamins, minerals, fibers, community and guideline mention in the books of trace elements and poor in calorie and cholesterol Adhikari,2000,2014. (Caglarlrmak et al., 2002; Barros et al., 2008). Mushrooms are Preparation of mushroom extract: The Fresh plucked wild comparable to meat, egg, and milk because it contains amino mushrooms were cleaned to remove dirt and weight to get the acid Mushrooms have been used as food and medicine in fresh weight, sample were further oven dried and their dry many parts of the world since time immemorial. Although weight were taken after then samples were finely powdered mushrooms are often grouped with vegetables and fruits, they with the help of mortar and pestle. are actually fungi. The Mushrooms are comparable to meat, egg, and milk because it contains amino acid composition Biochemical analysis of samples: All the samples were similar to that of animal proteins. Wild mushrooms serve as analyzed for , protein, amino acid and crude fat rich source of protein and lower amount of fat compared to contents (AOAC, 1990). The powdered sample was mixed commercial mushrooms (Barros et al., 2008) .Wild with 96% Ethanol and collected in centrifuge tube. The mushrooms are thus nutritionally rich (Breene, 1990; Manzi et sample was incubated at room temperature for 10 minutes. al., 1999) and its consumption is increasing in the developed After incubation, the sample was centrifuged at 5000 RPM for world (Thimmel and Kluthe, 1998). . In Ranchi district due to 5 minutes. Supernatant was collected in fresh centrifuge tube. its diverse and favourable climate, many types of wild edible The Ethanol extract of the sample was concentrated in mushrooms are found in the various locations,and play key desiccators for overnight. role in nutriment of local communities .Apart from number of Protein determination: 0.1 gm of mushroom sample was nutritional value of mushrooms available in the literature taken in 10 ml of cell lysis buffer and left at room temperature ,there are no data reported about the nutritional value of wild for 2 days. Then the samples were centrifuge at 7000 rpm for edible mushrooms of Ranchi district. Thus the research was 10 minutes and the preparation was then used for estimation of conducted to analyze their nutrient value. protein as per Lowry’s method (Lowry et.al 1951). Study Area Amino Acids estimation: 100 microlitre of the extract was Study area Ranchi district is a part of naturally rich spotted on to the chromatography paper. The chromatography biodiversification southern part of the Chota Nagpur plateau, paper was placed in the Running Solvent I {(Phenol: Water which is eastern section of Deccan plateau. It lies at 23°22'N (4:1)} in the chromatography chamber (presaturated), 1st 85°20'E near Tropic of Cancer. The geographical area of the Direction along X-axis, after 1st direction the paper was placed district is about 10, 58,000 ha with a forest area of 3, 27,000 in Running SolventII {Butanol: Acetic Acid: Water (15:3:7) ha. The annual rainfall is about 1430 mm (56.34 inches). From for 2nd direction along Y-axis (presaturated with solvent II). June to September rain fall is about 1,100 mm; temp is avg. of The paper was dried in the oven and Ninhydrin solution was max 29.3˚C and min of 18.0˚C (Wikipedia), which favour the sprayed on the papers and incubated for overnight for amino growth of wild edible mushrooms. acid spot generation. The amino acid spots were marked with and chromatographically Analysis of amino acids constituents were done by the method of Sinha and Prasad (1983).

Total carbohydrate determination: The total carbohydrate content of wild edible mushrooms is estimated by the anthrone method (Hedge and Hofreiter, 1962).

Fat determination: Crude fat was analysed using soxhlet extraction apparatus. Petroleum ether (Its boiling point lies between 60 –80°C) was added to a 5.0 g of finely grounded dried wild edible mushroom sample and were placed in the soxhlet extraction apparatus. Extraction was carried out for 24 hours; sample was cooled down by removing the condensing unit from extraction apparatus after which the ether was evaporated to dryness. The amount of fat was determined by

the formulae from the difference in the weight of the flask and Figure 1 Map of Ranchi district after drying of the ether. % crude fat = × 100 MATERIALS AND METHODS Weight of empty flask=w1, Weight of flask and extracted fat

(g) = w2, Weight of sample = S. Collection of Specimens: The specimens were collected from forests and hills of Ranchi district. The Specimen samples of Data analysis: All data analysed using statistics description. wild edible mushrooms were collected during the rainy season 37671 | P a g e Neelima Kumari and Anjani Kumar Srivastava., Nutritional Analysis of Some Wild Edible Mushrooms Collected from Ranchi District Jharkhand

RESULT AND DISCUSSION clypeatus (36.5%), Boletus edulis (35.1%) Termitomyces microcarpus (32.1%) Termitomyces heimii (31.4 g/100g) Wild edible mushrooms are one of the major natural deposit respectively on dry weight basis. Fat content vary from 0.63 on which the local people of Ranchi district depends and it to 4.2gm/100gm, Volvariella volvacea(4.2% )were found to play a vital role in providing nourishment. Being latent contain highest fat content while lowest percentage of fat was qualities wild mushrooms with palatability value has not been found in Termitomyces heimii (0.633% ) . studied much, present study was therefore aimed at determining the nutritional value of some common wild species of mushrooms.The results of the protein, carbohydrate and fat evaluation of wild edible mushrooms are presented in 60 table 1 and results of amino acids are shown in table 2 and 50 table 3. 40 30 Table 1 Nutrient value of wild edible mushrooms (mean ± 20 Standard Deviation) 10 Carbohydrate content 0 Protein content Carbohydrate Species of mushroom Protein content Fat content content Fat content Termitomyces heimii 31.4 ± 0.26 41.73 ±0.15 0.63 ±0.3 Termitomyces clypeatus 36.5 ± 0.43 35.26 ±0.05 1.01 ±0.07 Termitomyces 32.1 ±0.05 33.66 ±0.25 1.46 ±0.20 microcarpus Boletus edulis 35.1 ±0.05 33.46 ±0.32 3.26±0.15 Volvariella volvacea 48.8 ±0.1 36.43 ±0.25 4.2 ±0.43 Pleurotus ostreatus 42.7 ±0.15 37.66 ±0.20 2.76 ±0.11 Astraeus hygrometricus 53.2 ±0.1 39.7 ±0.20 3.5 ±0.1 Chart 1 showing comparative amount of carbohydrate, protein and fat content All data are the mean ± standard deviation of the three in different varieties of wild edible mushrooms. (in gm/100gm) replications. Probability range (p) = 0.05. All data are The result of paper chromatography separation of amino acids expressed in g/100gm. (table 3) reveals among essential amino acids methionine Table 2 Analysis of amino acid using paper chromatography phenylalanine ,lysine, threonine ,tyrosine ,isoleucine, leucine were present in all samples ,valine and Histidine were absent Name of sample Number of amino acid spots Termitomyces heimii 111 in Volvariella volvacea and valine were absent in Pleurotus Termitomyces clypeatus 71 ostreatus. The present research investigated that wild edible Termitomyces microcarpus 67 mushrooms were rich source of protein and major essential Boletus edulis 87 amino acids Nutritive value of mushroom is predominantly Volvariella volvacea 91 Pleurotus ostreatus 160 related to their protein content as protein is a vital constituent Astraeus hygrometricus 164 of dry matter of mushrooms. (Wang et.al., 2014). The protein content in this research, for Termitomyces species lies Termitom Astraeus Amino Acid T.Clypeat T.Microe Boletus PleurotusVolveriella. Sl. No yles hygrometri Found os arpos edulis .ostreatus volvacea between 32.1-41.73%which is in agreement with Parent and heimmi cus 1 DL - alanine 10+ 11+ 10+ 4+ 16+ 13+ 5+ Thoen ( 1977) who found that species of Termitomyces 2 Glycine 2+ 4+ 3+ 2+ 7+ 2+ 6+ contain protein with values ranging from 33-45 % dry weight 3 Valine 5+ 3+ 1+ 4+ NIL NIL 6+ basidiocarps proteins, but value of Termitomyces 4 Leucine 9+ 5+ 6+ 7+ 12+ 6+ 5+ 5 Iseleucine 12+ 3+ 4+ 3+ 16+ 4+ 9+ microcarpus was higher than Olila et al. (2007) who reported a 6 Serine 6+ 4+ 3+ 5+ 13+ 3+ 3+ protein content (25.8 %) for same species. The protein content 7 Threonine 10+ 5+ 2+ 6+ 9+ 9+ 15+ 8 Cystine 3+ 2+ 4+ 5+ 15+ 3+ 14+ reported for Boletus edulis (33.46gm/100gm) was higher than 9 Methionine 10+ 3+ 4+ 5+ 10+ 3+ 10+ Rana (2016) who reported 25.29 mg/g protein content for it. 10 Aspartic Acid 4+ 4+ 7+ 5+ 4+ 5+ 15+ 11 Glutamic acid 2+ 7+ 10+ 2+ 6+ 11+ 4+ The present results were very much similar to work of Johnsy 12 Phenylalanine 14+ 5+ 4+ 11+ 11+ 4+ 15+ et al. (2011) who determined nutritional values of 10 edible 13 Tyrosine 10+ 5+ 5+ 5+ 6+ 7+ 21+ mushrooms from Western Ghats of Kanyakumari district and 14 Tryptophan 17+ 4+ 7+ 6+ 7+ 6+ 14+ 15 Histidine 4+ 4+ 3+ 4+ 4+ NIL 2+ reported that edible mushrooms were highly valued as a good 16 Arginine 1+ 3+ 1+ 5+ NIL 1+ 6+ source of protein ranged from 28.93 to 39.1% of dry weight. 17 Lysine 6+ 4+ 3+ 5+ 4+ 8+ 14+ Work of wani et.al 2010 reported rich nutritional value of mushrooms with high content of proteins, vitamins, minerals, The data presented in table revealed that Termitomyces heimii fibers, trace elements and low/no calories and cholesterol . had the highest (41.73%) content of protein followed by The present investigation on nutritional potential of wild Astraeus hygrometricus (39.7%), Pleurotus ostreatus edible mushrooms species has shown that carbohydrate (37.66%), Volvariella volvacea (36.43%), Termitomyces content of wild mushrooms varying from31.4% in clypeatus (35.26%), Termitomyces microcarpus (33.6%) and Termitomyces heimii to 53.2% in Astraeus hygrometricus , Boletus edulis ,(33.46%).Carbohydrate content also showed but these values were in little lower then value reported for slight difference in all the seven edible mushroom species, termitomyces heimmi (39.03 ± 0.96) by Davidson and the highest carbohydrate content was found in Astraeus Kaviyarasan (2012) and (Biswas et.al 2017) 64.33% reported hygrometricus,(53.2 g%) followed by Volvariella for Astraeus hygrometricus. 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How to cite this article:

Neelima Kumari and Anjani Kumar Srivastava.2020, Nutritional Analysis of Some Wild Edible Mushrooms Collected from Ranchi District Jharkhand. Int J Recent Sci Res. 11(03), pp. 37670-37674. DOI: http://dx.doi.org/10.24327/ijrsr.2020.1103.5155

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37674 | P a g e