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Termite mushrooms have been classified to the genus Termitomyces, family Lyophyllaceae, order Agaricales. These mushrooms form a mutualistic association with termites in the subfamily Macrotermitinae. In fact, all Termitomyces species are edible and have unique food value attributed to their texture, flavour, nutrient content, and beneficial mediational properties. Additionally, Termitomyces have been recognized for their ethno-medicinal importance in various indigenous communities throughout Asia and Africa. Recent studies on Termitomyces have indicated that their bioactive compounds have the potential to fight against certain human diseases such as cancer, hyperlipidaemia, gastroduodenal diseases, and Alzheimer's. Furthermore, they possess various beneficial antioxidant and antimicrobial properties. Moreover, different enzymes produced from Termitomyces have the potential to be used in a range of industrial applications. Herein, we present a brief review of the current findings through an overview of recently published literature involving taxonomic updates, diversity, distribution, ethno-medicinal uses, nutritional value, medicinal importance, and industrial implementations of Termitomyces, as well as its socioeconomic importance. [ABSTRACT FROM AUTHOR]

Many fermented foods containing vegetable leaves are mostly consumed in the world, particularly in Africa and Asia. These widespread foods represent the basic diet, in addition to their raw materials available, and constitute a significant share in the food of the local populations. Kawal, obtained by natural and alkaline fermentation of Senna obtusifolia also called Cassia obtusifolia leaves, is a much-appreciated food and largely consumed by the populations in Chad and Sudan. S. obtusifolia leaves play an important role in the food system for many communities in Africa. They are rich in essential amino acids and can be regarded as products of nutritional interest. The kawal contains considerable quantities of proteins and is used as a meat substitute. It is also rich in mineral salts and carbohydrates. The kawal technology production remains traditional with rudimentary equipment and an uncontrolled fermentation. However, this fermentation, although traditional, allows the elimination of the antinutritional factors contained in the leaves and also contributes to the improvement of the nutritional value and the development of aromatic compounds. It also makes it possible to increase the bioavailability of minerals and thus reduces the deficiency problems in humans. Bacillus and Lactobacillus genus in kawal play different beneficial roles to humans. Indeed, the kawal can be a source of probiotic microorganisms when the product is consumed without a stage of cooking after fermentation, thus keeping the probiotics alive and able to exert their beneficial effects for health. The transformation of this product constitutes a significant stake because of the generated incomes and thus contributes to the valorization of the forest resources and food safety. The technologies of the transformation of kawal not being well controlled and varying from one area to another, in the sight of an improvement, it is necessary to make a review on technologies of its transformation and on its nutritional value. [ABSTRACT FROM AUTHOR]

Wattakaka volubilis Linn. F Stapf (Family: Asclapadaceae) is a leafy vegetable and a medicinal plant in Asian countries. In the present study, an attempt was made to (a) standardize and (b) investigate nutritional properties of W. volubilis grown in Sri Lanka. W. volubilis leaves were standardized by (a) determination of physicochemical parameters, (b) screening for phytochemicals and (c) development of TLC fingerprint. Nutritional properties were investigated in terms of protein, crude fat, carbohydrates, dietary fiber, magnesium, iron and calcium percentage. Antioxidant potential was investigated by (a) DPPH assay and (b) estimation of total polyphenolic and flavonoid contents. Results revealed that W. volubilis leaves consist of 16.5% of total ash, 0.8% of acid insoluble ash, 6.1% of water soluble ash, 32.6% of protein, 3.3% of crude fat, 17.8% of carbohydrates, 24.8% of dietary fiber, 0.5% of magnesium, 0.4% of iron and 1.0% of calcium. Antioxidant potential of W. volubilis leaves (IC50: 7.06 ± 0. 40 μg/mL) was comparable to that of L-ascorbic acid (IC50: 6.40 ±0.21 μg/mL) and found high amounts of falvonoids and phenols. In conclusion, nutritional properties of W. volubilis leaves was established for the first time and observed physicochemical and phytochemical parameters may be used as tools to standardize W. volubilis grown in Sri Lanka. [ABSTRACT FROM AUTHOR]

[Display omitted] • Acacia plants in Africa, America, and Asia have long been overlooked food sources. • This review has comprehensively inventoried them and identified some delicacies. • Their food uses are manifestly in the continuum of their medicinal applications. • The newly refined segregate or genus Senegalia reveals promising edible seeds. • Concerted research is needed to leverage the food potential of Acacia edible products. Acacia s.l. is a newly revised genus whose plant species are quintessential in the pantropical, arid, and hunger-prone areas. They provide multiple ecosystem services and a range of edible products for humans. Their food uses are manifestly in the continuum of their medicinal applications, mirroring candidate materials to develop novel healthy food products. Yet, edible Acacia plant products have been overlooked, underresearched, and poorly disseminated for a very long time. This review inventories comprehensively edible products from native Acacia plants in Africa, America, and Asia, critically discusses their food potential for humans, identifies research gaps, and provides bases for further research. Interestingly, the seeds from Senegalia , the second-largest and refined Acacia segregate, appear to be the most promising food materials and are consequently highlighted. [ABSTRACT FROM AUTHOR]