Nutritional value of five edible wild mushrooms most commonly consumed in the city of Man (Côte d’Ivoire)

Mushrooms are generally used by rural populations during lean periods to replace meat, fish and vegetables. This study was conducted with a view to adding value to wild mushrooms, particularly those most commonly consumed in Man (Termitomyces titanicus, Termitomyces letestui, Volvariella volvacea, Auricularia cornea and Psathyrella tuberculata). The chemical composition and nutritional value of each species were determined. The five edible mushroom species are energy-dense foods (190.49 Kcal/100g to 335.84 Kcal/100g), rich in carbohydrates (31.17 g/100g to 56.57g/100g), proteins (13.19 g/100g to 39.69 g/100g) and ash (4.46 g/100g to 23.35 g/100g). These mushrooms are therefore good sources of protein and carbohydrates in the diet. However, the moisture and acidity of these mushrooms mean that the various traditional methods of preservation are of interest.