Nutritional and antioxidant potential of some wild edible mushrooms of Nagaland, India

  • Toshinungla Ao
  • Chitta Ranjan DebEmail author
Short Communication


Mushrooms are known to mankind since early human civilization and are gaining importance because of their nutritional and medicinal properties. Till date 37 wild edible mushrooms are reported from Nagaland. In this study, nutritional analysis including total phenolics, flavonoids and antioxidant activity was done for ten popular WEM species. Total protein content was found to be high which ranged from 62.27 g/100 g (Lentinus sajor-caju) to 18.77 g/100 g (Lentinus squarrosulus var. squarrosulus); total carbohydrate content ranged from 38.44 g/100 g (Lentinula edodes) to 5.31 g/100 g (Schizophyllum commune); reducing sugar content ranged from 7.81 g/100 g (Termitomyces heimii) to 2.33 g/100 g (S. commune). Crude fiber ranged from 11.1% (A. auricula-judae) to 1.71% (L. squarrosulus) and ash content ranged from 10.66% (L. squarrosulus) to 3.12% (L. squarrosulus var. squarrosulus). The highest phenolic content was observed in L. squarrosulus (18.7 g/100 g) and highest flavonoid content was observed in L. sulphureus (9.3 g/100 g). All the ten mushroom species exhibited antioxidant activity against DPPH free radical, but highest activity was recorded in L. tigrinus (47.5 μg/ml, IC50). Hence, mushrooms are valuable natural resource to mankind and should be exploited judiciously for the betterment of society.


Antioxidant properties Nagaland Nutritional value Wild edible mushrooms 



Authors are thankful to Department of Biotechnology, Ministry of Science & Technology, Govt. of India, New Delhi for financial support through Institutional Biotech Hub vide order No. BT/22/NE/2011. Toshinungla Ao is thankful to University Grants Commission, New Delhi, India for UGC-BSR fellowship for her Ph.D. programme. Facilities used from the UGC-SAP (DRS-III) programme are duly acknowledged.

Compliance with ethical standards

Conflict of interest

All authors declare that there are no conflicts of interests among the authors.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of BotanyNagaland UniversityLumamiIndia

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