Sustainable food security: Edible and medicinal Mushroom

Abstract

Mushrooms are technically reproductive structures of edible fungi that belong to Basidiomycotina, and growth may be epigeal or hypogeal. Like any other fungus, the vegetative part of mushroom consists of thread like thin mycelia, which under suitable conditions form fruit bodies (sporocarps). Mushroom cultivation is large-scale production in industrial of agribusiness in China and India. Early man did not consume edible mushrooms for its nutritional composition but because of the taste and flavor of it. In India it described the important historical developments with year wise for the utilization as food and others. Not only for food but also they have medicinal properties and capable of agro-waste degradation. Edible mushroom contains high value of nutrients such as protein, amino acids, vitamins, fiber, and minerals. Amino acid compositions are analyzed from A. bisporus. Different types of edible mushrooms are observed dry weight and proximate analysis. To sustain the food production and security, mushrooms may play an important role to meet the demand of food scarcity and have valuable nutrient compounds that are in mushrooms as in common vegetables.