Anna Minja Arturu, Marco E. Mng’ong’o
Wild mushrooms are recognised for their nutritional and economic importance; however, their potential in Tanzania remains undocumented and underutilised. The present study assessed the nutritional composition of wild and cultivated mushroom species, the impacts of drying on nutrient retention, and the integration of indigenous species into local food systems. We studied seven (7) mushroom species, i.e., five wild edible species ( Cantharellus symoensii, Cantharellus afrocibarius, Amanita loosei, Lactarius kabansus, and Lactarius xerampelinus ) and two cultivated varieties ( Pleurotus ostreatus and HKP Uyole). Samples were collected from Mlele Forest in the Katavi Region and the Mbeya Region. Proximate analyses were conducted on fresh and dried samples to determine moisture, protein, fat, fibre, ash, and carbohydrate contents. Wild mushrooms exhibited higher nutritional value, with protein content reaching up to 38.6%, crude fibre up to 17.6%, and total ash up to 14.1% compared to cultivated varieties. Higher moisture content (90–92%) in wild mushrooms led to rapid spoilage and shorter shelf life (from hours to 4 days). Drying significantly extended shelf life of mushrooms and retains most nutrients, although some reduction in protein content was observed. This study uniquely integrates nutritional profiling, processing effects, shelf-life analysis and taxonomic documentation to highlight species-specific differences between wild and cultivated edible mushrooms in Tanzania and contributes evidence to inform food security and nutrition strategies.