Functional attributes of ethnically edible ectomycorrhizal wild mushroom Amanita in India

Abstract

d products. This study evaluates functional properties of an ectomycorrhizal wildmushroom Amanita sp. occurring in the lateritic scrub jungles of southwestern India. Based onthe ethnic knowledge, immature cooked fruit bodies of this mushroom are edible. Standardprotocols were followed to evaluate functional properties of uncooked and cooked immaturefruit bodies (pH-dependent protein solubility; least gelation concentration; water- and oilabsorptioncapacities; emulsion and foam properties). The protein solubility was significantlyhigher in uncooked against cooked samples (pH 2-8, p 0.05) despite water-absorption and oil-absorption capacities were higher in cookedsamples. The emulsion activity (p 0.05) were higher in cooked than uncooked samples. The PrincipalComponent Analysis (PCA) between proximal and functional properties reveals that the crudeprotein, total lipids and crude fibre influenced the protein-solubility, emulsion stability and foamcapacity in uncooked samples. In cooked samples, the crude fibre and carbohydrates influencedall the functional properties studied except for protein solubility. It is assumed that thecomposition and proportion of proximal components influence the functional attributes ofAmanita sp. The properties like high emulsion activity, emulsion stability and foam capacity incooked mushroom will be useful in formulation of value-added foods or nutraceutical products.