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NUTRITIONAL POTENTIAL OF THE EDIBLE WILD MUSHROOM TERMITOMYCES LETESTUI FROM BOUAFLE (COTE D’IVOIRE).
*Yoboue Guillaume Arthur Kouassi Loh, Saki Suomion Justin, Sea Tehi Bernard and Karim Kouablan Jean Constant
In order to contribute to food security, wild edible mushrooms Termitomyces letestui from the department of Bouaflé were collected and analyzed. To do this, the usual analysis techniques that are: extraction of fat with Soxhlet, the determination method with HPLC…were used. The salient results obtained reveal that these mushrooms contain 88.50 ± 1.30% moisture; 22.8 ± 0.77% protein; 2.48 ± 0.02% lipid; 54.27 ± 0.12% carbohydrates. With these different nutrient levels, these mushrooms have an energy value of 328.38 ± 2.5 kcal / 100g of dry matter. The mineral elements of the mushrooms have also been determined. Among these, potassium is the most preponderant macroelement (3227.74 ± 10.5mg / 100g). Regarding trace elements, the most important element is iron with a content of 1068.82 ± 0.08 mg / 100g. In view of the proportions of these various important nutrients for consumers, it seems imperative to popularize these wild mushrooms with this study.[Full Text Article]