Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Wild Edible Mushrooms of Jharkhand: Nutrient-Dense Seasonal Foods to Improve Dietary Diversity Among Indigenous Communities

Archna Singh¹, Geetanjali Singh², Ridhima Kapoor³, Ayushi Dhasmana³and Suparna Ghosh-Jerath^3*

¹Department of Biochemistry, All India Institute of Medical Sciences, New Delhi, India.

²Department of Botany, Dr Shyama Prasad Mukherjee University, Ranchi, Jharkhand, India.

³The George Institute for Global Health INDIA, New Delhi, India.

Corresponding Author E-mail:SGhosh-Jerath@georgeinstitute.org.in

Wild edible mushrooms can contribute to dietary diversity, especially among undernourished indigenous communities. A cross-sectional mixed-methods study was conducted to document the availability, taxonomic classification, nutritive values, and consumption frequency of wild mushrooms in four indigenous communities of Jharkhand. Over 70 wild mushrooms were reported during free listing with 35 being regularly consumed during the monsoon season, foraged from wild habitats, including forests and open spaces (roadsides and wastelands). We confirmed the taxonomic identification for sixteen mushrooms. The mushrooms identified belonged to mycorrhizal, termitophilic and saprobic species. Nutritive values were assessed through laboratory analysis (n=8) and secondary review (n=3). Most mushrooms contained significant amounts of proteins (Amanita hemibapha, Russula delica, and Termitomyces heimii), iron and total dietary fibre (Termitomyces and Astraeus). Household consumption patterns revealed once-to-twice-a-week household consumption (30-60%). Thus, identifying approaches to increase consumption, like strategies for local propagation and education about wild mushrooms, could help in leveraging their nutritional potential.

Dietary diversity; Indigenous Populations; Mushroom consumption; Nutrient composition; Wild mushrooms

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