Morphological and Nutritional Analysis of Nigerian Mushrooms

Morphological Characterization and Proximate Analysis of Three Edible Mushrooms in Plateau and Kogi States, Nigeria
WJM
Morphological Characterization and Proximate Analysis
of Three Edible Mushrooms in Plateau and Kogi States,
Nigeria
Victoria Ibukun Joshua1, Babajide Charles Falemara2*, Oluwaseyi Oluwafunmi Aina3, Tarimini
Roseline Courson4
1Montane Forest Research Station, Jos, Plateau State, Nigeria
2,3Forestry Research Institute of Nigeria, P.M.B. 5054, Forest Hills, Jericho, Ibadan, Oyo State, Nigeria
4Federal College of Forestry, Jos, P.M.B. 2019, Jos Plateau State, Nigeria
The study examined the morphological and proximate compositions of three edible mushrooms
including Termitomyces clypeatus R. Heim, Lentinus squarrosulus Mont. and Lentinus tigrinus
(Bull.) Fr. in Plateau and Kogi States, Nigeria. The collection of the fruiting bodies was done at
random during the rainy season (July to September). The fruiting bodies of the macrofungi at the
point of collection were photographed on site and the important morphological features were
recorded before collection and packaging. The moisture content, protein content, total
carbohydrate, ash content, crude fiber and crude fat compositions of the edible mushrooms were
determined. T. clypeatus mushroom had a significantly (p≤0.05) higher moisture content (91.67%)
and lower crude protein content (2.5%), compared to L. tigrinus and L. squarrosulus. T. clypeatus
mushroom had a significantly (p≤0.05) lower crude fiber (2.10%) and crude fat (2.27%) contents,
compared to the significantly higher (p≤0.05) crude fiber and crude fat compositions of L. tigrinus
and L. squarrosulus. The ash content and carbohydrate content of the mushrooms species
ranged from 0.90% to 20.33% and 6.88% to 26.18% respectively. Based on the high nutritional
value of the three edible mushrooms assessed, it can thus be inferred that the mushrooms are
valuable diet assets.
Keywords: Morphology, Proximate, Characterization, Edible mushrooms, Nutritional diet.
INTRODUCTION
There is a very high incidence of malnutrition, especially of
protein deficiency in developing countries and this has
become worrisome. This austere condition is
predominantly common in sub-Saharan Africa region,
which has the highest incidence of under nourishment with
one in three people deprived of access to sufficient food
(FAO, 2006; Abdalla et al., 2016). The issue of protein
deficiency in developing countries especially Nigeria is a
prevailing reality which may persist in perpetuity if care is
not taken. In order to meet the protein source deficit, there
is need for unconventional alternative sources of protein
such as mushrooms.
Edible mushrooms with high nutritious content value are
considered as one of the most unexploited resources of
the world (Kayode et al., 2013). They have potentials to
contribute enormously to food value of our habitual diet as
they may contribute enormously to the supply of both
macro and micro-nutrients in our diet. Nutritive value of
edible mushrooms is attributed to their high content of
essential amino acids, vitamins, minerals and low lipid
compare to some vegetables and fruits including carrots,
tomatoes, asparagus, potatoes and oranges (Kayode et
al., 2013; Okwulehie and Ogoke, 2013; Adejumo and
Awosanya, 2005).
*Corresponding author: Babajide Charles Falemara,
Forestry Research Institute of Nigeria, P.M.B. 5054, Forest
Hills, Jericho, Ibadan, Oyo State, Nigeria. Email:
fbabajide@gmail.com. Co-Authors Email:
1
vijoshua65@gmail.com; 3seyifunmiaina@gmail.com;
4
charles_jide@yahoo.com
World Journal of Microbiology
Vol. 4(2), pp. 139-145, October, 2018. © www.premierpublishers.org, ISSN: 0220-3308
Research Article

The up rise in poverty prevalence calls for alternatives in
mitigating the food gap with respect to sufficiency of
production in meeting the teeming population food
demand (Abdalla et al., 2016). Mushrooms have assumed
greater importance in the diets of both rural and urban
dwellers, unlike previously when consumption was
confined to rural Nigerians, who pick and collect them
around waste dumbs, forests and farm lands when the
mushroom fruiting bodies usually pop out under favourable
environmental conditions. These edible mushrooms are
usually displayed and sold along the road sides at cheap
cost compared to other forms of meat (chicken, pork and
beef) of similar nutrient composition (Adejumo and
Awosanya, 2005).
Mushrooms have potential in addressing current food
crisis problems in Africa as well as future problems
resulting from population explosions. They can solve
world’s food shortage problem due to the fact that they
occupy a place above vegetables and legumes but below
the first class proteins in meat, fish and poultry (Boa,
2004). They can also resolve most of the world’s health
problems because they are endowed with bioactive
compounds that are of medicinal value (Change and Miles,
2004; Colak et al., 2018). Termitomyces mushrooms are
known to contain bioactive components with potentials for
treating neurodegenerative disorders and as antioxidants,
immunomodulators, antitumors, and antimicrobials (Hsieh
and Ju, 2018). In addition, preliminary studies have
revealed that Temitomyces and Lentinus mushroom
species possesses substantial antimicrobial and
antioxidant properties (Oyetayo, 2011). As such the results
of this study tend to provide more insight into the food
values of indigenous edible mushrooms to be collected
from the study area, which are almost neglected as food
sources in preference to exotic and most times costlier
food items. The aim of the study is to morphologically
characterize and assess the proximate composition of
three edible species of mushrooms.
METHODS
Study Area
The experiment was carried out in Jos, Plateau and
Iyamoye, Kogi States, Nigeria. The Lentinus species were
collected from Plateau state, while the Termitoyces
species was collected from Kogi State because of relative
abundance and edibility of these mushrooms in the
respective states. Jos is located in Northern Guinea
savanna and is situated between latitudes 80 and 30´ and
100 10 N and longitude 80 20´ and 90 30´E. It has an
average elevation of about 1,250m above sea level and
stands at a height of about 600m above the surrounding
plains. The average temperature in Jos ranges between
21°C to 25°C. The climate of the state is cool due to its
high altitude. The mean annual rainfall is 1,260mm, while
the relative humidity increases from May to October and
decreases gradually from November to April (Olowolafe,
2002).
Kogi State has an average maximum temperature of
33.2°C and an average minimum temperature of 22.8°C.
Lokoja, the State capital is generally hot throughout the
year with an average humidity of 68 to 70%. The climatic
cover of Kogi State is tropical, which is divisible into two
major seasons; dry season and wet season. The dry
season lasts from November to February, while the rainy
season lasts from March to October. The annual daily
mean temperature is 28°C, while in the hot season; the
average temperature is about 35°C. High humidity is also
common (Ibitoye, 2006). Annual rainfall ranges from
1016mm in the driest parts of the State to 1524mm in the
wettest parts (KOSEEDS, 2014).
Sample Collection and Identification
The collection of the fruiting bodies was done at random
during the rainy season (July to September) the study
location. The fruiting bodies of the macrofungi at the point
of collection was photographed on site and the important
information was recorded (Plate 1).
The samples after collection were properly labeled and
wrapped in brown paper in order to avoid excess humidity.
All the collected samples were taken to the laboratory for
identification. Identification was done using illustrations in
colour field guides and description keys as described in
Peter (2000); Largent and Theirs (1977); Miller and Miller
(2006); and Neale and Syme (1998). These provide
general details of identification tools according to certain
important features. It includes features like gill attachment
to stem, spore colors under microscope, spore print color,
volva and ring attachments to the stipe. This guide was
used to identify the mushroom family and genera.
Secondary sources like books and online information was
used to compliment the identification tools.
Morphological identification of the edible Mushrooms
The three edible mushrooms collected were characterized
and identified using the stature types and field guide
identification keys.
Proximate Analysis
The three mushrooms after collection and proper
identification were taken for proximate analysis on dry
basis. Proximate analyses was done using the procedure
of Association of Official Analytical Chemists (2006) to
determine the moisture, protein content, total
carbohydrate, ash content, crude fiber and crude fat
(ether-extract) composition of the edible mushrooms
Experimental Design and statistical analysis
Completely Randomized Design (CRD) experimental
design was adopted for the purpose of this study in which

the mushroom samples were replicated three (3) times.
Data collected from the proximate analysis were subjected
to analyses of variance to determined significant difference
at 5% probability level.
Plate 1: Collection of the Mushroom Samples
RESULTS
Morphological Identification of the Edible Mushroom
The morphological identification of the mushroom was
based on pleurotoid and tricholomatoid stature types’
description and other identification keys as describe in field
guides. The general and physical characteristics of the
three edible mushrooms collected are described in Table
1, Plates 2 to 4.
Table 1: Classification of the mushroom species.
S/N Phylum Class Family Species
1 Basidio-
mycota
Basidio-
mycetes
Polyporaceae Lentinus
squarrosulus
Mont. 1842
2 Basidio-
mycota
Basidio-
mycetes
Polyporaceae Lentinus
tigrinus (Bull.)
Fr. (1825)
3 Basidio-
mycota
Agarico-
mycetes
Lyophyllaceae Termitomyces
clypeatus
R.Heim (1951)
Lentinus squarrosulus Morphological Description
The pileus/cap range between 55 mm and 90 mm in
diameter. The entire height ranges between 50 mm and 85
mm. The cap is convex when young with depressed
center, umbilicate to deeply infundibuliform with age. The
cap surface is dry, cream to yellowish white. It has irregular
and involute pileus margin which splits with age. The entire
cap surface is made up of scales recurved fibrillose to
floccose fibrillose. The gills are decurrent and slightly
crowded. The stipe is centrally to eccentrically attached,
ranging between 38 mm to 54 mm long and 2.5 mm to 4
mm wide. Stipe flesh is fleshy, tough and cylindrical to
slightly tapering towards the base. The entire surface of
the stipe is covered by floccose fibrils. It grows on
dead/decaying wood substrate (Plate 2).
Plate 2: Lentinus squarrosulus Mont. 1842
Lentinus tigrinus Morphological Description
The pileus/cap range between 100 mm to 120 mm in
diameter. It is fleshy to coriaceous in texture, convex at
early stage to broadly, deeply infundibuliform when aging;
surface often with dark brown scales which becomes
scattered and crowded at the center with age mostly
concentric. Annulus and volva are both absent. The stipe
is equal measuring 38 mm to 70 mm long and 8 mm to 15
mm wide, yellowish white in colour, having eccentric
attachment and branched clamp connections. The gills are
decurrent, crowded, and cream to yellowish white. It has
wavy margin. The pileus margin in section is undulating. It
has gregarious growing habit on dead/decaying wood
substrate (Plate 3).
Plate 3: Lentinus tigrinus (Bull.) Fr. (1825)
Termitomyces clypeatus Morphological Description
The pileus/cap range between 88 mm and 185 mm in
diameter. The cap is conical to convex with age. The
nature of cap is smooth when young to rugose (wrinkled)
with age. The margin of the pileus is smooth when young,

wavy and cracked with age, while the pileus margin in
section is straight. The length and diameter of the stipe
ranged from 85 mm to 156 mm and 5 mm to 14 mm
respectively. The stipe is equal in shape and tapers
towards the slightly swollen or bulbous base. The
attachment of the stipe is central. Gills are adnexed,
crowded and closely free. There are streaked light brown
variety and they appear membranaceous. Annulus and
volva are absent. The mushroom is usually found on the
ground/soil (Plate 4).
Plate 4: Termitomyces clypeatus R.Heim (1951)
Proximate Composition of the edible mushroom
species
The result of the moisture content and crude protein
composition of the mushroom species (Figure 1) revealed
that T. clypeatus mushroom had a significantly (p≤0.05)
higher moisture content of 91.67%, while L. tigrinus and L.
squarrosulus had a lower moisture content of 31.04% and
27.55% respectively. The moisture content of L. tigrinus
and L. squarrosulus were not significantly different from
each (p≥0.05). The crude protein content of T. clypeatus
mushroom (2.5%) was significantly (p≤0.05) lower than the
protein content of L. tigrinus (7.15%) and L. squarrosulus
(5.28%) which were not significantly different from each
other (p≥0.05).
T. clypeatus mushroom had a significantly (p≤0.05) lower
crude fiber (2.10%) and crude fat (2.27%) contents,
compared to the significantly higher (p≤0.05) proximate
compositions of L. tigrinus having 14.63% crude fiber and
7.89% crude fat contents and L. squarrosulus which
possesses 11.21% crude fiber and 5.88% crude fat. The
crude fiber and crude fat contents of L. tigrinus and L.
squarrosulus were significantly different from each other
(Figure 2).
The ash content of the mushrooms species ranged
between 0.90% and 20.33% (Figure 3). T. clypeatus
mushroom species had the lowest significantly different
ash content (0.90%), while L. tigrinus had the highest ash
content (20.33%) not significantly different from ash
content of L. squarrosulus species (18.43%). In the same
similar trend, the carbohydrate content of the mushroom
species ranged between 6.88% and 26.18% (Figure 3). T.
clypeatus mushroom had the lowest significantly different
(p≤0.05) carbohydrate content (6.88%), while L. tigrinus
mushroom species possessed the highest carbohydrate
content which is not significantly different from the
carbohydrate content of L. squarrosulus (25.03%).
Figure 1: Moisture content (%) and Crude Protein (%)
Content of the Edible Mushrooms
Means in the same column having the same superscripts
are not significant (p≥0.05)
Figure 2: Crude Fiber (%) and Crude Fat (%) Contents
of the Edible Mushrooms

Figure 3: Ash (%) and Carbohydrate (%) composition
of the Edible Mushrooms
DISCUSSIONS
Moisture Content (%)
The high moisture content observed in T. clypeatus
(91.67%) compared to the other Lentinus species (Figure
1) can be attributed to its big size and more succulent
nature. However, the high moisture content gives an
indication that great care must be taken in handling and
preservation of the mushroom species as it is subject to
high susceptibility to fungal and bacterial infections
(Sylvester et al., 2014), rapid deterioration (Adejumo and
Awosanya, 2005) and reduction in its storage and shelf life
span (Olusanya, 2008). The range of moisture content of
the mushrooms (27.55% to 91.67%) as obtained in this
study is higher than 7% reported for Pleurotus sajo caju
(Kayode et al., 2013), 9.77% for L. tigrinus (Olayinka,
2016) and 18.78% for L. squarrosulus (Sylvester et al.,
2014). However, the high moisture content obtained for T.
clypeatus (Figure 1) is similar to 90.13% reported by
Srikram and Supapvanich (2016). The variation in the
moisture contents of the mushroom species might be
attributed to environmental factors during growth and
storage (Mattila et al., 2001), climate differences, species
and geographical area (Srikram and Supapvanich, 2016).
Crude protein (%)
Mushrooms have been reported to normally possess
between 19% to 35% protein content compared to 7.3% in
rice, 13.2% in wheat, 39.1 % in soybean, and 25.2% in milk
(Chang and Miles, 2004). The protein content obtained by
Srikram and Supapvanich (2016) ranging between 1.09%
to 1.32 % for T. clypeatus, L. squarrosulus, and P. sajor-
caju mushroom species is lower than 2.15% to 7.15%
obtained in this study. However, higher values were
discovered by Duru et al. (2018) in P. squarrosulus
(21.31%), Olayinka (2016) in L. tigrinus (16.07%), and Das
et al. (2017) in L. squarrosulus, L. tuber-regium and
Macrocybe gigantean (20.97% to 31.04%) mushroom
species. As affirmed by Barros et al. (2007), variations in
the protein constituent could be ascribed to the influence
of variability in the nature/kind of mushroom species,
mushroom developmental stage, as well as the sampled
part of the mushrooms (Barros et al., 2007), while Bernaś
et al. (2006) attributed the differences to possibilities of
species/strain specific, pileus size, time of harvest and the
level of nitrogen available in the growth substrate.
Crude Fiber (%)
The crude fiber content of the Lentinus spp (11.21% to
14.63%) recorded in this study compares with the range of
values reported by Falemara and Joshua (2016) for
Pleurotus ostreatus and P. florida (11.80% and 17.06%)
and Ijioma et al. (2015) for Russula sp (17.9%) and P.
tuber-regium (13.5%). However, Sylvester et al. (2014)
and Olayinka (2016) reported a lower crude fiber content
for L. squarrosulus and L. tigrinus ranging between 0.26%
and 4.53%. Low crude fiber found in T. clypeatus
mushroom species was similarly reported by Adebiyi et al.
(2018). The fiber contents of this mushroom species will
enhance better food absorption and suitable for people
with cancer, diabetes and heart diseases as it aids the
reduction of cholesterol levels in blood (Ugbogu and
Amadi, 2018). Fiber though not digestible is of significant
nutritional importance in the cleaning and maintenance of
proper intestinal tract motility (Mukhopadhyay and Guha,
2015). Low fiber intake as a matter of fact, has been
recommended by nutritionists for optimal growth
particularly in the nutrition of infants and weaning children
(Bello et al., 2008; Salamat et al., 2017).
Crude Fat (%)
Dietary fat/lipid is vital in nutritional component of food as
it enhances the palatability of food by absorbing and
retaining flavors (Antia et al., 2006). The crude fat content
reported in this present study significantly ranged between
2.27% and 7.89% (Figure 2) for the three edible mushroom
species. A similar low crude fat of 3.89% for T. clypeatus,
0.89% for L. squarrosulus (Sylvester et al., 2014) and
2.41% for L. tigrinus (Olayinka, 2016) have been reported.
These observed low fat contents imply that the
mushrooms will be effective in management of
cardiovascular diseases and obesity (Smith and Groff,
2009).
Ash Content (%)
The ash content represents the total amount of mineral
content present in the mushroom (Ulziijargal and Mau,
2011). It can be noted that the ash content is significantly
lower in T. clypeatus (0.90%), compared to the ash content
(18.43% to 20.33%) in the two Lentinus spp (L.
squarrosulus and L. tigrinus) which were not significantly
different from each other. The ash contents in the
examined mushroom samples were at variant to 9.31%

found in T. clypeatus (Adebiyi et al., 2018), 7.84%
associated with P. squarrosulus (Duru et al., 2018), 4.30%
found in L. tigrinus (Olayinka, 2016), 7.4% determined in
L. tigrinus (Dulay et al., 2014), 7.30% and 8.01% evaluated
in P. ostreatus and P. florida (Falemara and Joshua, 2016)
and very low 1.14% established in L. squarrosulus
(Sylvester et al., 2014).
Carbohydrate (%)
Carbohydrates are good sources of energy as such a high
concentration of this is required in breakfast meals and
weaning food formulas (Kassegn, 2018). The
carbohydrate found in T. clypeatus (6.88%) is significantly
lower than the quantity discovered in Lentinus species
(25.03% to 26.18%). The high carbohydrate content of the
Lentinus species gives an indication that they will supply
more energy in human diet. Previous research studies
earlier reported higher carbohydrate content in
mushrooms varying from 56.35% and 75.35% in L.
squarrosulus and T. clypeatus respectively (Adebiyi et al.,
2018), 56.56% in Tricholoma matsutake (Odoh et al.,
2017), to a range of 48.84% and 50.03% in L. squarrosulus
and L. tuber-regium respectively (Das et al., 2017). This
high carbohydrate content according to Adebiyi et al.
(2018) explains why mushrooms are used locally as
binder, bulking agent or thickeners in soup.
CONCLUSION
The research study morphologically characterized and
analyzed the proximate constituents of three edible
mushrooms (T. clypeatus, L. squarrosulus and L. tigrinus)
which showed evidence of exceptional crude protein, fiber,
fat, carbohydrate and ash endowment required for good
and quality nutritional diet. However, the Lentinus species
mushrooms showed better nutritional composition
compared to the T. clypeatus species. Based on the
variable nutritional composition of these edible
mushrooms, it can thus be inferred that the mushrooms
are valuable asset with tremendous potentials in
supplementing the nutritional deficiency prevalent in
developing countries like Nigeria.
AUTHORS’ CONTRIBUTIONS
BCF conceived the study and supervised data collection,
performed statistical analysis, and drafted the manuscript.
VIJ also supervised data collection. CRT and OOA
collected the data. All authors contributed to the writing,
reading and approval of the final manuscript.
ACKNOWLEDGEMENTS
We the authors will like to appreciate the laboratory
assistants, particularly, Mrs. J. Tanko for her gainful insight
in laboratory analysis and identification of the mushroom
species. Our profound gratitude also goes to the
anonymous reviewers as well as the editorial team for their
insightful comments and contributions in improving the
quality of this paper.
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Accepted 29 September 2018.
Citation: Joshua VI, Falemara BC, Aina OO, Courson TR
(2018). Morphological Characterization and Proximate
Analysis of Three Edible Mushrooms in Plateau and Kogi
States, Nigeria. World Journal of Microbiology 4(2): 139-
145.
Copyright: © 2018 Falemara et al. This is an open-access
article distributed under the terms of the Creative
Commons Attribution License, which permits unrestricted
use, distribution, and reproduction in any medium,
provided the original author and source are cited.

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