@article{ajfst20261423,
author={{Flibert, GUIRA and Korotimi, TRAORE and Moustapha, DRABO Soungalo and Abel, TANKOANO and Gaston, DABIRE Tobdem and Aly, SAVADOGO and Hagretou, SAWADOGO/LINGANI},
title={Safeguarding Edible Mushrooms from Southwest Burkina Faso: A Documentation of their Ecology, Traditional Uses, and Nutritional Value},
journal={American Journal of Food Science and Technology},
volume={14},
number={2},
pages={32--38},
year={2026},
url={https://pubs.sciepub.com/ajfst/14/2/3},
issn={2333-4835},
abstract={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 <i>Cantharellus sp</i>, <i>Candoll¨¦omyces sp</i>, <i>Lactifllus sp.</i>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 (7.54ˇŔ0.09<SUP> </SUP>to 8.48 ˇŔ0.06), acidity (5.94ˇŔ0.00 o 49.05ˇŔ0.33), crude proteins (23.03ˇŔ0.38% to 36.77ˇŔ0.3), lipids (2.25ˇŔ0.04 to 2.69ˇŔ0.4) carbohydrates (24.797ˇŔ0.59 to 28.78ˇŔ0.7), fibers (26.39ˇŔ0.58 to 46.70ˇŔ0.55), ash (11.22ˇŔ0.47 to 25.03ˇŔ0.27), and energy (213.20ˇŔ2.75 to 286.83ˇŔ3.50 kcal/100g). Beta-carotene content was ranged from 0 to 4.260ˇŔ0.04 mg/100g (<i>Candoll¨¦omyces sp</i>), while ascorbic acid (Vitamin C) content varied from 0.103ˇŔ0.02 mg/100g (<i>Candoll¨¦omyces sp</i>) to 0.256ˇŔ0.00 mg/100g (<i>Cantharellus sp</i>). 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)<b>.</b> 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.},
doi={10.12691/ajfst-14-2-3}
publisher={Science and Education Publishing}
}