Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food

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