https://scialert.net American Journal of Food Technology en-us Science Alert Thu, 09 Apr 2026 18:11:57 +0200 Thu, 09 Apr 2026 18:14:14 +0200 RssPublisher 0.2.0 beta https://scialert.net/images/logo.gif https://scialert.net 41 233 American Journal of Food Technology Sanitary and Nutritional Quality Assessment of Edible Mushrooms from Benin Background and Objective: Edible mushrooms represent an invaluable food resource consumed worldwide, including in Africa and Benin. However, their sanitary quality and nutritional value remain poorly documented in Beninese ecosystems. This study aimed to assess the sanitary, nutritional and physicochemical quality of three widely consumed edible mushroom species: Lactifluus gymnocarpoides, Lentinus squarrosulus and Volvariella volvacea. Materials and Methods: Standard physicochemical, nutritional and microbiological analyses were conducted on three edible mushroom species. Microbial tests screened for hygiene indicators and pathogens, while metal presence was analyzed using HACH 12 and complexometric methods. Aflatoxins were quantified by ELISA and nutrients (proteins, lipids, sugars, ash) were measured using Kjeldahl, Soxhlet, colorimetry and AACC 08-0117 standards. Data were statistically analyzed using ANOVA in SAS v9.2. Results: Chemical contamination levels were generally low, with Lentinus squarrosulus showing the lowest aflatoxin B1 and cadmium concentrations. Lactifluus gymnocarpoides met microbiological safety standards, while all species were nutritionally rich. Volvariella volvacea exhibited the highest protein and iron contents among the three-mushroom species. Conclusion: These findings highlight the potential of these mushrooms to improve food and nutrition security in Benin. Their valorization through appropriate conservation and processing strategies offers a sustainable pathway to enhance food availability and quality.]]> https://scialert.net/abstract/?doi=ajft.2026.1.9 09 April, 2026