Fatty and amino acids composition of selected wild edible mushrooms of Bunyoro sub-region, Uganda

Abstract

For thousands of years, mushrooms have long been used for their health promoting properties. The aim of this study was to determine the fatty acids and amino acids contents in priority wild mushrooms: Termitomyces microcarpus check for this species in other resources , Termitomyces check for this species in other resources sp. (Bunyanaka), Termitomyces globulus check for this species in other resources , Termitomyces eurrhizus check for this species in other resources and Polyporus tenuiculus check for this species in other resources widely consumed in Bunyoro Sub-region, Uganda. The study revealed seventeen amino acids using pre-column derivatization with a phenylisothiocyanate followed by HPLC-UV-vis, and tryptophan using spectrophotometry. Fatty acids were determined by gas chromatography and detected by a flame ion detector. The essential amino acids ranged from 23.6% P. tenuiculus to 59.0% T. microcarpus of the total amino acids. Termitomyces sp. (Bunyanaka) and T. globulus...