Ethnomycological knowledge, nutritional and nutraceutical potential of wild edible macrofungi of Northeast India

Abstract

North-East India with warm and humid climatic conditions favors the growth of a wide range of macrofungal species. Some wild edible macrofungi are consumed as food by the ethnic communities in this region. These wild macrofungi are identified as edible and inedible based only on the rich and unique indigenous knowledge system of local tribes of North-east India. Wild edible macrofungi are consumed due to their appetizing taste and sweet aroma. The wild edible macrofungi are nutritionally very rich and are a good source of protein, carbohydrates, minerals, trace elements, and dietary fiber. Similarly, they contain a low amount of fat. This article assesses the ethnomycological beliefs on the palatability of the wild edible macrofungi; DNA barcoding based scientific identification of the wild species-; traditional knowledge to avoid the mycetism-; and the nutritional and nutraceuticals potential of the wild macrofungal species.