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International Journal of Medicinal Mushrooms
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ISSN Imprimir: 1521-9437
ISSN En Línea: 1940-4344

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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v14.i5.50
pages 471-479

Nutritional and Sociobiological Aspects of Culinary-Medicinal Termitophilous Mushrooms from North India

Narender Singh Atri
Department of Botany, Punjabi University, Patiala, Punjab-147002 (India)
Babita Kumari
Department of Botany, Punjabi University, Patiala, Punjab-147002 (India)
R.C. Upadhyay
Directorate of Mushroom Research, Chambaghat, Solan, India
Sapan Kumar Sharma
Department of Botany, Punjabi University, Patiala, Punjab-147002 (India); Department of Plant Pathology, CSK, Himachal Pradesh Agriculture University, Palampur India

SINOPSIS

The present paper aims to investigate the culinary-medicinal potential, chemical composition, and sociobiological aspects of seven edible species of genus Termitomyces (T. microcarpus, T. radicatus, T. badius, T. medius, T. heimii, T. striatus, and T. mammiformis) collected from different localities of North India during the monsoon season. The mushrooms were analyzed for their nutritional components (proteins, carbohydrates, crude fat, crude fibers, moisture content, ash content, and mineral elements) following standard biochemical techniques. The nutritional composition varied from species to species in Termitomyces. The highest protein was recorded in T. medius (46.2%) on a dry weight basis, followed by T. badius (44%), while the carbohydrate was maximum in T. striatus (60.27%), followed by T. mammiformis (47.65%). The Fe content was highest in T. mammiformis (6.73 mg/g) on a dry weight basis, while Ca and Mg were highest in T. medius (2.04 and 3.30 mg/g, respectively). The paper also includes information about local names and different types of recipes prepared by the local people in North India.