Abstract Until recently, no native mushroom was considered food in the Cerrado biome, while there are records of the occurrence of about 638 species of fungi so far, many of which have numerous undefined potentials, with the potential for food among them. Our work presents the nutritional aspects of two mushroom species found in an agroforestry system in the Cerrado (Auricularia nigricans and Schizophyllum commune), and a morphological identification key for the edible mushroom species highlighted in this study. The nutritional composition analysis revealed a moisture content of 65 and 41%, proteins of 7 and 10%, ether extract (fat) of 1.3 and 1.5% and fiber of 2 and 2.2% for A. nigricans and S. common, respectively. In this work we highlight the nutritional potential of two species of edible mushrooms, A. nigricans and S. commune. These mushrooms show similar nutritional characteristics to those of commercially produced exotic mushrooms, being rich in proteins and minerals. These data, added to other reports of this nature recently presented, reinforce the importance of knowledge of local biodiversity and native mushrooms as a food source.

Abstract The Amazon region has shown commercial potential for native mushroom species, such as mushrooms produced by the Yanomami people, who already sell more than 10 Amazon species. Among the species collected and consumed by the Yanomami people is Favolus brasiliensis (Fr.) Fr. (Basidiomycota: Polyporaceae), which occurs naturally in tropical areas of Central and South America. Thus, the objective of this work is to carry out the bromatological characterization of F. brasiliensis, contributing to a better understanding of the nutritional and food potential, as well as registering the natural occurrence of the species in the Cerrado biome and in the state of Goiás. The F. brasiliensis mushrooms collected in the present study showed an average of 7.4% humidity, 27% crude protein, 1.5% ether extract, 17% crude fiber, and 1.7% mineral matter. Compared with other species of edible mushrooms, both wild and cultivated, the moisture content of F. brasiliensis (93.60%) is low for species of the genus Pleurotus. For example, the humidity varies from 87% to more than 90%, similar to that found in Lentinus crinitus, another mushroom native to Brazil and also consumed by the Yanomami people. Thus, F. brasiliensis has the potential to be used in human foods.

Abstract Much of the diversity of mushrooms is still unknown to science. In the search for new edible mushrooms, we began to look at the traditions of Amazonian forest peoples in order to learn about the potential for edible mushrooms among other species. In particular, the Yanomami people launched the encyclopedia of food (Sanoma) in 2016 to preserve their knowledge of their own food. They demonstrated how food production can be balanced with the forest and present dozens of mushrooms that are consumed by their communities. In view of the above information, the objective of this work is to present bromatological aspects of the Lentinus crinitus mushroom from an agroforestry homegarden in the Cerrado. The specimen was collected from an agroforestry homegarden with biome forest species and agronomic species, located in the Brazilian Cerrado, in the city of Goiânia, Goiás. L. crinitus mushrooms presented 61% humidity, containing 14% crude protein, 1.5% ether extract, 26% crude fiber, and 3.4% mineral matter. Its bromatological characteristics are similar to others of commercial fungi. There is great potential for the use of the Lentinus crinitus mushroom in agroforestry yards in the Brazilian Cerrado, reconciling environmental conservation with the diversification of the production of agroextractive products.