DOI: 10.21276/ajptr
Thu, 20 Jun 2019

Comparative nutritional potential of three dominant edible and medicinal macrofungi of Kathmandu valley, Nepal


Sanjay Kumar Jha1*, N.N. Tripathi1


1. Bacteriology and Natural Pesticide Laboratory, Department of Botany, DDU Gorakhpur University, Gorakhpur – 273009.



During present laboratory experiment, comparative analysis of three dominant edible and medicinal macro fungal species viz., Laccaria lacata, Lycoperdon pyriforme and Ramaria botrytis with reference to protein, carbohydrate and fat was done. The biochemical analysis revealed that the studied macro fungi contained 25.71, 38.0, 13.55% protein, 58.5, 49.88, 72.88% carbohydrate and 3.3, 9.6, 4.22% fat respectively. Besides this, the studied mycotaxon have promising moisture, dry matter, ash and crude fibers contents. In addition, pH of individual fungal species was determined in order to verify their edibility test. Thus, this study proves that aforesaid macro fungi can be used in well balanced diets due to their nutritional value.

Keyword: Wild macro fungi, Nutritive value, Kathmandu valley

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