eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2026-04-29 14 2 32 38 10.12691/ajfst-14-2-3 AJFST20261423 article GUIRA Flibert flibertguira@gmail.com 1 TRAORE Korotimi 2 DRABO Soungalo Moustapha 2 TANKOANO Abel 3 DABIRE Tobdem Gaston 4 SAVADOGO Aly 5 SAWADOGO/LINGANI Hagretou 5 Food science department, University centre of Gaoua/University Nazi BONI, 01 BP 1091 Bobo-Dioulasso 01, Burkina Faso Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso Laboratory 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 Laboratory of Food Science, Laboratory Bioresources, Agrosystalks and Environmental Health, University Nazi BONI, 01 BP 1091, Bobo-Dioulasso 01, Burkina Faso Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso 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. https://pubs.sciepub.com/ajfst/14/2/3/ajfst-14-2-3.pdf Wild edible mushrooms Burkina Faso Proximate Minerals Vitamins