Nutritional Security: Carbohydrate Profile and Folk Remedies of Rare Edible Mushrooms to Diversify Food and Diet: Thailand Case Study

Nattira On-nom, Uthaiwan Suttisansanee, Wimonphan Chathiran, Somsri Charoenkiatkul, Parunya Thiyajai and Warangkana Srichamnong ()
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Nattira On-nom: Institute of Nutrition, Mahidol University, Phuttamonton, Nakhon Pathom 73170, Thailand
Uthaiwan Suttisansanee: Institute of Nutrition, Mahidol University, Phuttamonton, Nakhon Pathom 73170, Thailand
Wimonphan Chathiran: Institute of Nutrition, Mahidol University, Phuttamonton, Nakhon Pathom 73170, Thailand
Somsri Charoenkiatkul: Institute of Nutrition, Mahidol University, Phuttamonton, Nakhon Pathom 73170, Thailand
Parunya Thiyajai: Institute of Nutrition, Mahidol University, Phuttamonton, Nakhon Pathom 73170, Thailand
Warangkana Srichamnong: Institute of Nutrition, Mahidol University, Phuttamonton, Nakhon Pathom 73170, Thailand

Sustainability, 2023, vol. 15, issue 18, 1-9

Abstract: The aim of this study was to explore the current knowledge and practice of agrobiodiversity to improve nutrition and health. The study focused on wild mushrooms commonly consumed in Northeastern Thailand in terms of ecology, cooking and preservation methods, and folk remedies. The monosaccharide, sugar alcohol, glucan, and carbohydrate polymer content and the glycemic index of these wild mushrooms were determined using the enzymatic method. The mushrooms collected belonged to three biological groups and were mostly saprotrophic and symbiotic. The most abundant mushrooms were Amanita , Boletus , and Russula , followed by Calostoma sp., Astraeus asiaticus C. Phosri, and Astraeus odoratus C. Phosri. Wild edible mushrooms can be used for food and medicinal purposes. Cooking methods utilized in the area consist of steaming, boiling, and grilling. Glucose was the major monosaccharide detected in all mushroom samples. Xylitol and inositol were found in all mushroom samples, while some contained mannitol and arabitol. Glucan was present in all mushroom samples, ranging from 8.03 to 31.1 mg/g DW. All mushrooms were classified as having a low glycemic index. These findings provide important information to potentially enhance and promote the utilization of wild mushrooms to improve the accessibility, availability, and sustainability of nutritious food.

Keywords: carbohydrate; glucan; mushrooms; food security; sustainability (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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