Domestication of Indigenous Wild mushrooms in Kenya

Abstract

Wild mushrooms have been consumed by communities in Kenya for decades, although they are not popular. Mushrooms are nutritious with proteins, essential minerals, vitamins and some are medicinal. This study characterized and cultivated edible wild indigenous mushrooms in Kakamega, Nakuru, Nyandarua, and Nyeri Counties to help solve food insecurity common in Kenya. Simple and readily available crop residues were used as substrates. A structured questionnaire was administered to collect data. Mushrooms were collected, morphologically characterised, cultured and cultivated in a botanic garden. Small inocula were cultured on Potato Dextrose Agar at 25oC for 7 days. Different sugars including glucose, sucrose and water as control were tested as substrates for liquid culture. Sterile wheat grains, crushed maize cobs, rice husks, shred maize and bean straw were used for spawn production. Three categories of mushrooms identified were wood decomposers (Termitomycetes) and farm residue decomposers (Pleurotus spp.). Communities in Kakamega and Nyeri ranked first and last, respectively, in knowledge of indigenous mushrooms. Glucose had highest growth, while bean straw had the highest mycelia colonization. There are edible indigenous mushrooms which can be domesticated. Smallholders should be trained on wild indigenous mushrooms cultivation as a means of improving food security.