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Mushrooms, a group of macro-fungi, have been used as food for centuries all over the world
because of their rich nutritional composition, characteristic texture and flavor. They are
documented as being good source of nutrients ad bioactive compounds beneficial to the human
body. In spite of this, consumption of edible mushrooms in Kenya is low. This research aimed at
determination of nutritional composition and phytochemical compounds of fresh and dehydrated
edible mushrooms found in selected areas in Kenya and utilization of drying process for
extension of mushrooms shelf life.

Two commercially grown and two wild edible mushrooms species will be collected from central
and western parts of Kenya. They will be analyzed for nutrients according to standard
procedures. All the analysis will be done in triplicate.


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