Effect of cooking on the proximate composition and minerals content of wild edible macro fungi from Lore Lindu National Park, Central Sulawesi, Indonesia

Lore Lindu National Park was the most important flora and fauna protected area in Central Sulawesi, Indonesia. This area has high biodiversity, one of which is edible macro fungi. Macro fungi have attracted worldwide attention and reputation because of their diverse functions including beauty and aesthetics, medicinal effects (anticancer, antidiabetic, immunoenhancing and antioxidant), cosmetic ingredients, high nutritional value as food, economic value and ecosystem services. Macro fungi were rich in essential minerals, micro elements, vitamins, protein, carbohydrates and fiber. Indigenous peoples around this area have long been using edible macro fungi that grow wild in the forest both as a source of food and medicine. This study aimed to analyze the effect of cooking on the proximate composition and mineral content of several edible macro fungi originating from the Lore Lindu National Park area (Auricularia sp, Auricularia auricula-judae, Termitomyces sp, Lentinus sp, Pleurotus ostreatus, Schizophyllum commune, Agaricus sp, Boletus sp). Determination of the nutritional composition of edible macro fungi was carried out by mineral analysis using the AAS (Atomic absorption spectrophotometry) method and proximate analysis. Differences in proximate and mineral composition between cooked and uncooked edible macro fungi samples were analyzed by T-test. The results showed that all tested samples contained substantial amounts of nutrients and essential proteins. Cooked and uncooked edible macro fungi contain significant macro and micro minerals (Ca, Mg, P, K, S, Cu, Mn, Fe and Zn). The amount of protein and dietary fiber in edible macro fungi was also significantly affected by the cooking process. The fiber content in edible macro fungi increases when cooked, while the composition of carbohydrates, protein, fat, ash content and some mineral elements decreases due to cooking. This research shows that cooked and uncooked edible macro fungi have potential nutritional principles. The evaluation of the nutritional components (protein, fiber, carbohydrates, minerals, amino acids, unsaturated fatty acids and IVPD (in-vitro protein digestibility) and the calorific value of edible macro fungi indicated a low-fat and low-calorie diet, which was lower than legumes and meat.