VENUE: FRANCIS IDIBIYE HALL, FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE, ONDO STATE, NIGERIA 8 TH – 9 TH , OCTOBER, 2013 Knowledge for Global Development 18 FUNGI: A REVIEW ON MUSHROOMS Abulude, F. Olawale and Ndamitso, M. Muhammed Department of Chemistry, Federal University of Technology, Minna, Niger State, Nigeria. KEYWORDS: Mushrooms, Nigeria, New employment, Medicinal value ABSTRACT This paper reviews a fungus – mushrooms. In this paper, identification, cultivation, uses, side effects, nutritional and medicinal values, storage, marketing and other uses of mushrooms were discussed. From the review too it was observed that its usefulness surpasses the side effects. These side effects could be eliminated if proper ‘processing’ could be employed. Due to advances in both basic knowledge and practical technology relevant to mushroom farming, mushroom products and mushroom bioremediation, developing countries should harness the potentials of mushrooms as this would boost the revenue income and healthy living. It is hoped that this paper would add to existing information on this fungus. INTRODUCTION The organisms of the fungal lineage include mushrooms, rusts, smuts, puffballs, truffles, morels, and yeasts, as well as many less well known organisms (Blackwell et al, 2011). More than 700, 00 species of fungi have been described however, some estimates of total numbers suggests that 1.5 million species may exist (James et al, 2006). Edible mushroom (Figs 1 & 2) have for a long time been recognized not only as a delicacy, but also for their use as food in man’s diets. Mushrooms have been found to be rich sources of protein, lipids, amino acids, glycogen, vitamins and mineral elements (Okhuoya et al., 2010). According to Rambeli (1983), the mineral salt content of mushrooms is superior to that of meat and fish and nearly twice that of the most common vegetables. Nigeria is a country of many tribes, the Hausa in the North, Yoruba in the West, Urhobo in the Mid – West and the Ibo in the East, to mention a few. Each tribe has recognized mushrooms for many years, and the people have made use of a number of them economically in their daily life. The Yorubas have recognized mushrooms for many years as in fungi have always played an important role in their everyday life. They have descriptive Yoruba names for their species of mushrooms as well as mythical stories and beliefs, which explain the origin of some of them. These myths and beliefs sometimes play a role in determining which of the mushrooms are edible and which of them may be used for medical purposes by the Yoruba native doctors. The nutritional and medicinal values of mushrooms have long been recognized. In recent times, however, mushrooms have assumed greater importance in the diets of both rural urban dwellers. For example, they are being marketed along major highways and urban centers where the trade now booms. It is conceivable that the increased demand for mushrooms is contingent upon the phenomenal rise in the unit costs of the conventional sources of meat (e.g beef, pork, chicken, etc). Edible mushrooms have been placed into five categories according to the derivation of their names, viz., those named according to the taste, morphology, growth habit, texture, and habitat (Oso, 1975). Examples in each category are: taste (Volvariella volvacea, Volvariella esculenta Yor. Ogiri agbe) Termitomyces clypeatus (Yor. Takete): Morphology (Termitomyces manniformis) (Yor. Rooro) Termitomyces robustus (Yor.Ewe) Schizophyllum commue Fr (Yor. Ese-adie) Agrocyber broadway (Murr) (Yor. Gunnugu); growth habit (Termitomyces globulus, Pleurotus tuber-reguim) (Yor. Olu); texture (Pleurotus squarrouslus) (Yor. Erirokiro), Psathyrella atroumbonata (Yor.Wowo); habitat (Francolimus bicalcaratus)