[ Potentialités nutritionnelle et diététique des champignons sauvages comestibles rencontrés sur le marché à Lubumbashi (RDC) ]
Volume 34, Issue 1, October 2021, Pages 45–50
M.R. Kanga-Kanga1, A. Ilunga Ndala Wa Ngoie2, G. Ngoie Nsenga3, M. J. Kahenga Mwana Mwamba4, D. Badibanga Kasumpa5, and Kahozi Sumba J.6
1 Centre de Recherche Agroalimentaire, CRAA, Lubumbashi, RD Congo
2 Université de Lubumbashi (UNILU), RD Congo
3 Département Science des aliments (CRAA), Lubumbashi, RD Congo
4 Département Science des aliments (CRAA), Lubumbashi, RD Congo
5 Centre de Recherche Agroalimentaire, CRAA, Lubumbashi, RD Congo
6 Département Science des aliments (CRAA), Lubumbashi, RD Congo
Original language: French
Copyright © 2021 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This research aims at making available the nutritional dietetic information about edible mashrooms. It shows the results of the study carried out for the chemical description of ten species of mashroom gathered in the forest Miombo in the province of Haut-Katanga and sold on the market of Lubumbashi. The results from this analysis show that these mashroom have higher nutritional dietetic potential: - Very rich in minerals with potassium at the top; - Proteins vary from 12 to 42 g to 100g of dry sample; - The K/Na ratio is by far higher than 1 and very low in lipids. And it would be better to the associated with other foods to make and diversify the menus indispensable to the needs of life and human health.
Author Keywords: Ash, mineral, protein, fat, food, standard.
Volume 34, Issue 1, October 2021, Pages 45–50
M.R. Kanga-Kanga1, A. Ilunga Ndala Wa Ngoie2, G. Ngoie Nsenga3, M. J. Kahenga Mwana Mwamba4, D. Badibanga Kasumpa5, and Kahozi Sumba J.6
1 Centre de Recherche Agroalimentaire, CRAA, Lubumbashi, RD Congo
2 Université de Lubumbashi (UNILU), RD Congo
3 Département Science des aliments (CRAA), Lubumbashi, RD Congo
4 Département Science des aliments (CRAA), Lubumbashi, RD Congo
5 Centre de Recherche Agroalimentaire, CRAA, Lubumbashi, RD Congo
6 Département Science des aliments (CRAA), Lubumbashi, RD Congo
Original language: French
Copyright © 2021 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This research aims at making available the nutritional dietetic information about edible mashrooms. It shows the results of the study carried out for the chemical description of ten species of mashroom gathered in the forest Miombo in the province of Haut-Katanga and sold on the market of Lubumbashi. The results from this analysis show that these mashroom have higher nutritional dietetic potential: - Very rich in minerals with potassium at the top; - Proteins vary from 12 to 42 g to 100g of dry sample; - The K/Na ratio is by far higher than 1 and very low in lipids. And it would be better to the associated with other foods to make and diversify the menus indispensable to the needs of life and human health.
Author Keywords: Ash, mineral, protein, fat, food, standard.
Abstract: (french)
La présente recherche a visé de rendre disponible les informations nutritionnelle et diététique relatives aux champignons comestibles; elle présente les résultats de la caractérisation chimique de dix espèces de champignons récoltés dans la forêt de Miombo du Haut-Katanga et vendus sur le marché à Lubumbashi/RDC. De l’analyse de ces résultats, il en résulte que ces champignons possèdent un grand potentiel nutro-diététique: - Très grande richesse en minéraux avec le potassium en tête; - Protéines varient de 12 à 42 g pour 100g d’échantillon sec; - Le rapport K/Na est très supérieur à 1 et très pauvre en lipides. Et conviendraient d’être associés à d’autres aliments pour constituer et diversifier des menus indispensables aux besoins de la vie et de la santé humaine.
Author Keywords: Cendre, minéral, protéine, matière grasse, aliment, norme.
How to Cite this Article
M.R. Kanga-Kanga, A. Ilunga Ndala Wa Ngoie, G. Ngoie Nsenga, M. J. Kahenga Mwana Mwamba, D. Badibanga Kasumpa, and Kahozi Sumba J., “Nutritional and dietitic potentiality of edible wild mashrooms sold on Lubumbashi market (DRC),” International Journal of Innovation and Applied Studies, vol. 34, no. 1, pp. 45–50, October 2021.
