Physicochemical Characterization of Two Species of Wild Edible Mushrooms: <i>Lentinus brunneofloccosus pegler</i>and <i>Auricularia auricularia judae</i>

In tropical Africa, mushrooms play an important role for people in rural areas as a source of food, medicine and income. In order to promote the mycology sector in Côte d’Ivoire, a study was carried out on the determination of the biochemical parameters of the mushroom Lentinus brunneofloccosus pegler and Auricularia auricularia judae found in the localities of Daloa and Yamoussoukro. The samples were purchased in the markets of Daloa and Yamoussoukro. The dry matter, ash and lipid contents were determined by the AOAC method. Those of proteins, total sugars, reducing sugars were carried out respectively by the methods of Kjeldahl, Bernfeld and Dubois, and six minerals (potassium, phosphorus, calcium, magnesium, iron and sodium) were quantified by atomic absorption spectrophotometry (AAS). The results showed that the ash (3.46 - 7.74%) and protein (6.10 - 12.40%) levels were high, but the lipid contents (4% to 6.60%), total sugars (1.34 - 5.16%) and reducing sugars (0.01 to 0.27%) are low. The major minerals are calcium (898 to 1006 mg/100g), potassium (1182 to 2433 mg/100g) and phosphorus (2091 - 4375 mg/100g). Magnesium (270 - 433 mg/100g) is represented in average proportion. Iron (2.83 to 46.17 mg/100g) and sodium (4.87 to 5.99 mg/100g) are in low amounts. The mushrooms Lentinus brunneofloccosus pegler and Auricularia auricularia judae are low in fat, high in ash, and are good sources of protein and minerals.

Study of the Knowledge of Turmeric <i>Curcuma longa</i>) and Ginger (<i>Zingiber officinale</i>) in the Region of Daloa (Côte D’Ivoire)

Ginger and turmeric are two plants of the Zingiberaceaes family. They are used as spices and in the treatment of many diseases. Despite their importance, data on their knowledge and their uses are scarce. The objective of this work was to assess the knowledge and different uses of ginger and turmeric. A survey was carried out among saleswomen and consumers. The survey reveals that 100% of those surveyed knew about ginger, but fewer people (17.5%) knew about turmeric. The survey identified that ginger tastes more pungent (82.65%) than bitter (17.35%), whilst turmeric’s taste is bitterer (53.47%) rather than pungent (46.53%). Consumption differed between the two rhizomes, with ginger consumed fresh (90.22%) and turmeric dry (84.25%). Differences were also noted in their medicinal (40.66% for ginger and 32.15% for turmeric), nutritional (50.82% for ginger and 11.65% for turmeric) and cosmetic (8.63% properties for ginger and 56.2% for turmeric) uses. The vernacular names of the two rhizomes varied from one ethnic group to another.