Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia

First four cultivated (P.ostreatus, L.edodes, A.bisporus#1, A. bisporus#2) and eight wild (A.campestris, L.sulphureus, T.clypeatus, T.microcarpus#1, T.aurantiacus, T.microcarpus#2, T.letestui and Termitomyces spps) edible mushrooms collected from Ethiopia were analyzed for their proximate composition. Then to measure the quality of the crude protein, nine mushrooms were selected for further investigation of their amino acid composition. The proximate (g/100g) composition in dry weight basis was significantly (P<0.05) varied and ranged: protein 6.84-36.7, fat 1.34-5.16, ash 1.75 25.3 (T.microcarpus#2), dietary fiber 6.40-13.4, utilizable carbohydrate 32.3-82.3 and energy 266.8 -381.1 kcal on average. All mushrooms contained 18 amino acids ranging in percentage (%): Asp (4.87-10.4), Glu (0.64-2.75), Ser (1.46-2.64), Asn (1.904.45), Gln (1.06-4.51), His-Gly-Thr (4.05-15.9), Ala (1.07-6.6), Arg (1.62-6.77), Tyr (1.176-10.0), Cys-SS-Cys (1.08-3.67), Val-Met (2.27-6.15), Phe (0.93-1.75), Ile (0.84-1.71), Leu (0.79-9.66) and Lys (0.869-2.37). Hence, the edible mushrooms have good nutrition value and could be a good addition to diet of the Ethiopian people.