1Food science department, University centre of Gaoua/University Nazi BONI, 01 BP 1091 Bobo-Dioulasso 01, Burkina Faso
2Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso
3Laboratory of Food Science and Technology and Nutrition (LabSTAN), Food Technology Department, Institute for Research in Applied Science and Technology (IRSAT), Regional Direction of the West (DRO/Bobo-Dioulasso), Bobo-Dioulasso, Burkina Faso
4Laboratory of Food Science, Laboratory Bioresources, Agrosystalks and Environmental Health, University Nazi BONI, 01 BP 1091, Bobo-Dioulasso 01, Burkina Faso
5Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso
American Journal of Food Science and Technology.
2026,
Vol. 14 No. 2, 32-38
DOI: 10.12691/ajfst-14-2-3
Copyright © 2026 Science and Education PublishingCite this paper: GUIRA Flibert, TRAORE Korotimi, DRABO Soungalo Moustapha, TANKOANO Abel, DABIRE Tobdem Gaston, SAVADOGO Aly, SAWADOGO/LINGANI Hagretou. Safeguarding Edible Mushrooms from Southwest Burkina Faso: A Documentation of their Ecology, Traditional Uses, and Nutritional Value.
American Journal of Food Science and Technology. 2026; 14(2):32-38. doi: 10.12691/ajfst-14-2-3.
Correspondence to: GUIRA Flibert, Food science department, University centre of Gaoua/University Nazi BONI, 01 BP 1091 Bobo-Dioulasso 01, Burkina Faso. Email:
flibertguira@gmail.comAbstract
Wild edible mushrooms are vegetable protein sources used for centuries with appreciable nutritional and medicinal properties. This study aimed to characterize common, popular mushrooms in the Southwest region (Burkina Faso) and determine their nutritional value. A field survey combined with interviews was carried out with 225 people for the collection of relative data. Standards methods were used for proximate compound analysis, minerals content, ascorbic acid and beta caroten determination. The results indicate that Cantharellus sp, Candolléomyces sp, Lactifllus sp.are popular mushrooms speces in this area. Harvesting is more abondant between july and september and dried and smoked are the main preservation process. Proximate composition (g/100g) showed appreciate values of moister content (7.54±0.09 to 8.48 ±0.06), acidity (5.94±0.00 o 49.05±0.33), crude proteins (23.03±0.38% to 36.77±0.3), lipids (2.25±0.04 to 2.69±0.4) carbohydrates (24.797±0.59 to 28.78±0.7), fibers (26.39±0.58 to 46.70±0.55), ash (11.22±0.47 to 25.03±0.27), and energy (213.20±2.75 to 286.83±3.50 kcal/100g). Beta-carotene content was ranged from 0 to 4.260±0.04 mg/100g (Candolléomyces sp), while ascorbic acid (Vitamin C) content varied from 0.103±0.02 mg/100g (Candolléomyces sp) to 0.256±0.00 mg/100g (Cantharellus sp). Minerals content (mg/100g) showed a content of K (1476 to 2830), Mg (46.93 to 194.03), Na (20.5 to 49.2) Ca (19.28 to 195.94), Zn (3.97 to 4.86), Fe (2.92 to 14.29). Mn (1.78 to 9.95) and Cu (1.14 to 3.89). Wild edible mushrooms have appreciated nutritional value, but only available during raining season. As they are treathened by both climate change and human activities. Initiatives to safeguard them may inculde either creating biobank or through domestication and demonstrating their detailed nutritional values and safety.
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