American Journal of Food Science and Technology, 2024, Vol. 12, No.

5, 167-176
Available online at http://pubs.sciepub.com/ajfst/12/5/5
Published by Science and Education Publishing
DOI:10.12691/ajfst-12-5-5

Diversity and Ethnomycological Knowledge of Wild

Mushrooms Consumed by Indigenous People
Living Near the Botambi Classified Forest
in the Central African Republic
Madiapevo Stéphane Nazaire1, Worowounga Xavier2,*,
Ndotar Michel3, Semboli Olivia2,3, Mandago Jean Bedel4
1
Faculty of Science, University of Bangui
2
Laboratory for the Analysis, Architecture and Reactivity of Natural Substances (LAARSN)
3
Laboratoire de biodiversité végétale et fongique, République Centrafricaine
4
Laboratory of the Ecole Normale Supérieure
*Corresponding author:

Received September 03, 2024; Revised October 04, 2024; Accepted October 10, 2024
Abstract This study aims to safeguard endogenous knowledge on the use of wild mushrooms from the classified
forest of Botambi in the Central African Republic and to highlight the dietary importance of these biological
resources for Ngbaka, Boffi, Issongo and Aka pygmies Aka pygmies indigenous peoples. To do this, field missions,
based on the use of individual interviews using a Semi-structured questionnaire were carried out with only 60 people
from May to October 2023. A total of 46 species have been recorded, divided into 25 genera and 18 different
families. Of these species, 43 have been well identified while 3 have not been formally identified mycologically. The
most represented genera are Cantharellus and Termitomyces with 6 and 5 species respectively. Four species
including Auracularia cornea, Aulacularia delicata, Cantharellus rhodophyllus and Schizophyllum commune are
used in traditional medicine to treat adolescent spleen disease, stomach ache, tooth decay, kidney failure. The results
also showed that 4 species are the subject of barter activities and 11 are offered for sale. The habitat of these species
includes forest, palm grove and coffee plantation. Cooking is the most commonly used method of preparation
(93.47%). This study reveals that there is a high diversity of edible wild mushrooms in the Central African Republic.
Many efforts must be made to enhance and safeguard this food heritage.
Keywords: Endogenous knowledge, edible wild mushrooms, rural environment, Central African Republic
Cite This Article: Madiapevo Stéphane Nazaire, Worowounga Xavier, Ndotar Michel, Semboli Olivia, and
Mandago Jean Bedel, “Diversity and Ethnomycological Knowledge of Wild Mushrooms Consumed by
Indigenous People Living Near the Botambi Classified Forest in the Central African Republic.” American Journal
of Food Science and Technology, vol. 12, no. 5 (2024): 167-176. doi: 10.12691/ajfst-12-5-5.

have accompanied humans both as food and medicine.

Data from the literature indicate that, with the onset of
1. Introduction hunting, mushrooms began to play an important role in the
human diet [6]. They play a vital role in the lives of
Forest communities depend upon forest resources and human beings in terms of food and health. Most tropical
have developed strong biocultural relationships over countries have a great diversity of these fungal resources.
time. These relationships involve the use, care, and Mushrooms have many health-promoting benefits and
foster of diverse species used for food, fuel, and spiritual applications in traditional medicines [7,8].
purposes [1,2]. In recent years, there has been considerable interest in
Mushrooms are seasonal macrofungi occupying various edible mushrooms worldwide. To date, there is very little
niches in the forest environment [3]. They are most knowledge about their nature and importance. Thus,
common during the rainy season, especially in forests efforts must be made for a better scientific knowledge of
where the dense tree canopy shadow creates a wet these food resources in order to integrate them into the
environment favorable for the germination and growth of food culture and consumption habits of the Central
mushrooms [4]. Edible wild mushrooms are an essential African populations in general.
component of food security in many African countries. Various studies have already been carried out on edible
They grow in the wild and are cultivated for food and mushrooms in Africa. In the Central African Republic in
medicines worldwide [5]. For many years, mushrooms particular, some studies were carried out among the Boffi
168 American Journal of Food Science and Technology

and Gbaya indigenous peoples [10,11,12,13]. However, It consists of edible mushrooms growing in the wild
there is still a lack of information to be filled, particularly recognized by the indigenous our study site. In the context
on methods of preparation, different types of use, methods of this work, edible wild mushrooms are referred to as
of nutrition and the periodicity of mushrooms. Also, mushrooms that can be eaten and whose consumption is
among the Ngbaka, Boffi, Issongo and Aka pygmies not risky to human health. During the investigations, the
indigenous peoples, no such study has yet been conducted. samples were collected and stored at the Laboratory of the
In addition, of all the existing literature on the mycoflora Ecole Normale Supérieure in Bangui.
of the country, the peculiarity of the fungal resources
consumed in the Ombella M'Poko, located in the south-
western part of the CAR, remains unavailable. This study
is a response to these major concerns. In fact, it is a
contribution to previous mycological studies carried out in
tropical African regions.
The aim of this study was to conduct an
ethnomycological survey of Ngbaka, Boffi, Issongo and
Aka pygmies indigenous peoples living near the classified
forest of Botambi in the Central African Republic in order
to collect endogenous knowledge inherent in edible wild
mushrooms.The objectives were to determine the local
taxonomy, preparation methods, availability period,
habitat and uses of these natural resources. To our kind
knowledge, this is the first study of its kind carried out in
the territory of the Ombella M'Poko.

2. Methodology
2.1. Site
The study environment is the forest sector of Botambi,
a peri-urban area, located about 18 km from the southern
exit of the Central African capital. It is located in the Sub-
prefecture of Bimbo, Prefecture of Ombella M'Poko
(Figure 1). The hottest month is March, the coldest is
August. Precipitation is abundant and amounts to 1600
mm. The soils are ferralitic, red or ochre sometimes beige.
The Botambi area belongs to the forestry sector of the Figure 1. Study Area Rental Ma
south-west of the Central African Republic belonging to
the Guinea-Congo region, to the Congo Basin domain. 2.4. Methods
The classified forest of Botambi occupies an area of
27962 ha. It is in the case of the conservation of To evaluate wild mushroom species, the descriptive
vegetation with a view to safeguarding genetic resources method of Liezl et al [9] was used with modifications. On
that this forest was erected as a "classified forest" by the the sites, the species encountered during our research were
Central African Government during the colonial era, on 19 noted and photographed. This approach was intended to
June 1950. The presence of this vegetation therefore provide a complete and detailed account of the fungus
ensures the maintenance of the balance of biophysics and species present. The transect walking method allowed us a
also stabilizes the ozone layer of the micro climate of better understanding of the distribution of mushrooms and
Bangui. This sector is home to important activities in the their abundance. This method was deemed appropriate for
informal sector (gathering, hunting, fishing, food crops, achievement of our study objectives by directly observing
livestock, trade). This work will focus on the classified and Discover the species of wild mushrooms of study site.
forest of Botambi which is an integral part of the Congo Prior to mycological surveys, surveys were conducted
Basin, one of the very rare relics of the dense humid in April 2023 in the study area for the selection of villages
formations of the South-West of the Central African to be investigated and the identification of the Ngbaka,
Republic whose knowledge on edible wild mushrooms is Boffi, Issongo and Aka pygmies ethnic group. Four
still unknown from a scientific point of view. villages were chosen according to their geographical
positions, located near the classified forest of Botambi
2.2. Technical Equipment where many activities of harvesting and collecting edible
wild mushrooms are practiced. These are Yombo,
The technical material for mycological investigations Yatimbo, Bombabia and Sebala. The actual investigation
consists of a survey sheet, a camera, a tracking device began in May 2023 and ended in October 2023. In each
(GPS) and a tool made of cardboard. village, 15 individuals were interviewed, for a total of 60.
For all surveys, the Semi-structured method was used to
2.3. Biological Material collect ethnomycological data, using the survey sheet,
 American Journal of Food Science and Technology 169

based on the free consent of the respondents. In addition 2.5.2. Statistical Treatment
to the villages surveyed, the forest and plantations (coffee After analysis of the survey sheets, the study
and palm trees) of the study environment were parameters such as the category of uses, the methods of
investigated. The field missions with the guides aimed to preparation, the periodicity, the habitat were treated. Excel
inventory wild edible mushrooms species in situ. Where – 2010, Statistica – 6.0 software was used to perform all
possible, photographs were taken at harvest sites to calculations, statistical analyses accompanied by the
support this identification (Appendix 1). The presentation of graphs and tables and discussed.
nomenclature aspects were checked in MycoBank
(www.mycobank.org) and Index Fungorum
(www.mycology.net). 3. Results
2.5. Methods of Analysis 3.1. Inventoried Species
2.5.1. Inventoried Species A total of 46 edible species were identified in the study
The incursions carried out in the forest and plantations environment. They were divided into 25 genera belonging
with guides coupled with the surveys carried out at the to 18 different families. Of these species, 43 have been
level of the four villages made it possible to list edible well identified while 3 have not been formally identified
mushrooms and to collect information on their vernacular mycologically. This list of mycological flora gathers only
names in Ngbaka, Boffi, Issongo and Aka pygmies, their the main species of edible mushrooms of nutritional
uses, their methods of preparation. The periodicity, habitat interest frequently encountered in the Botambi sector. It is
and different types of substrate on which fungi grow were obviously only not exhaustive (Table 1). The most
also recorded. We have thus drawn up a food mycoflora of represented genera are Cantharellus and Termitomyces
the wild edible mushrooms of the study environment, with 6 and 5 species respectively.
taking into account all the species recorded in the field. Table 1 below presents the correspondence between
All these data have been enriched by various books and species and vernacular names (Ngbaka, Boffi, Issongo and
articles whose names of authors and titles are referenced Aka pygmies), together with details of mycological data
in the bibliography. recorded in the field and ecological characteristics.

Table 1. List of species collected and their periodicities

ESPECES Family Periodicity Habitat Substrat
Agaricus goosseensiae Heinem. Agaricaceae June – October Coffee plantation Earth
Forest, coffee
Amanita rubscens Pers. s.I. Amanitaceae June – September Earth
plantation
Forest, coffee
Armillaria heimii Pegler Physalacriaceae June – September plantation, palm Dead wood
grove
Armillaria mellea (Vahl ex Fr.)
Physalacriaceae September Forest Dead wood
P.Kumm.
Auricularia cornea Ehrenb Auriculariaceae August – September Forest Dead wood
Auricularia delicata (Fr.) Henn. Auriculariaceae May – july Forest Dead wood
Boletus sp. Boletaceae October Forest Dead wood
Cantharellus cibarius (Heinem.)
Cantharellaceae May – June Forest, palm grove Earth
Buyck
Cantharellerus congolensis Beeli Cantharellaceae August – September Forest Earth
Cantharellus floridulus Heinem. Cantharellaceae August – October Forest Earth
Cantharellus luteopunctatus
Cantharellaceae March – May Forest Earth
(Beeli) Heinem.
Cantharellus rhodophyllus
Cantharellaceae March – My Forest Earth
Heinem.
Cantharellerus rufopunctatus
Cantharellaceae June – September Forest Earth
(Beeli) Heinem.
Cookeina speciosa (Fr.) Dennis Sacroscyphaceae August- September Forest Dead wood
Craterellus aureus Berk.& M.A.
Cantharellaceae March – May Forest Earth
Curtis
Flammula carbonaria (Fr.) P.Kum Agaricaceae Augut – October Forest Dead wood
Gerronena hungo (Heinn.)
Marasmiaceae September Forest Dead wood
Degreef & Eyi
Goossensia cibarioides Heinem. Cantharellaceae August – October Forest Rotten trunk
Gymnopillus zenkeri (Henn.)
Cortinariaceae August – October Forest, palm grove Dead wood
Singer
Lactarius acutus Heim Russulaceae September Forest Dead wood
Lactarius inversus Gooss.–Font. &
Russulaceae October Forest Earth
Heim
170 American Journal of Food Science and Technology

Lactarius sesemotani (Beeli)

Russulaceae June – october Forest Earth
Buyck
Lentinus brunneofloccocus Pegler Polyporaceae Auust –September Forest Dead wood
Lentinus sajor – caju (Fr.) Fr. Polyporaceae August –September Forest Dead wood
Forest, coffee
Lentinus squarrosulus Mont. Polyporaceae September – October Dead wood
plantation
Macrolepiota daulichola (Berk. &
Lepiotaceae July –October Forest Earth
Broome) Pegler & R.W. Rayner
Macrolepiota procera (Scop.)
Lepiotaceae Augut – September Forest Earth
Sing.
Marasmius arborescens (Henn.) Dead wood, plants
Marasmiaceae September Forest, palm grove
Beeli debris
Marasmius bekolacongoli Beeli Marasmiaceae September – October P alm grove Plants debris, Earth
Marasmius buzungolo Singer Marasmiaceae June – September Forest, palm grove Plants debris, Earth
Maresmiellus inoderma (Berk.)
Agaricaceae June – October Forest Plants debris
Singer
Mycena sp. Mycenaceae September Forest Dead wood
Neonothopanus hygrophanus
(Mont). De Kesel & Deggref, Marasmiaceae Augut – October Forest Dead wood
comb.nov.
Pleurotus flabellatus (Berk. &
Pleurotaceae August –September Forest Dead wood
Br.) Sacc.
Pleurotus ostreatus (Jacq.)
Pleurotaceae August – October Forest Dead wood
P.Kumm
Forest, coffee
Pleurotus pubescens Peck Pleurotaceae Annual plantation, palm Dead wood
grove
Polyporus tenuiculus (P. Beauv.)
Polyporaceae August – September Forêt Dead wood
Fr.
Forest, coffee
Russula striatoviridis Buyck Russullaceae May - June plantation, palm Earth
grove
Schizophyllum communeFr. Schizophyllaceae September – October Forest Dead wood
Hypogeum termite
Termitomyces clypeatus Heim Lyophyllaceae September – October Forest
mound
Epigean termite
Termitomyces fuliginosus Heim Lyophyllaceae May - June Forest
mound
Termitomyces globulus Heim & Hypogeal termite
Lyophyllaceae September Forest
Gooss. – Front mound
Hypogeal termite
Termitomyces letestui (Huds.) Fr. Lyophyllaceae September – October Forest
mound
Hypogeal termite
Termitomyces mammiformis Heim Lyophyllaceae September – October Palm grove
mound
Volvarriella bombacyna
Pluteaceae August – September Forest Dead wood
(Schaeff.) Singer
Volvarriella sp. Pluteaceae August – October Forest Dead wood

Table 2.Vernacular names of the species collected and methods of preparation

Vernacular names; Ngbaka,
Methods of
ESPECES Boffi, Issongo and Pygmées Utilities Meaning of vernacular names
preparation
Aka
Agaricus goosseensiae Mushroom that grows during the
Touroulou Food Cooking
Heinem. rainy season
Amanita rubscens Pers. s.I. Glogoto Food Cooking NM
Armillaria heimii Pegler Ignéréké Food Cooking NM
Armillaria mellea (Vahl ex Mushroom having the same
Toulou nzéwa Food Cooking
Fr.) P.Kumm. color of honey
Mushroom with the taste of beef
Auricularia cornea Ehrenb Moko dèdè Nutraceutical Cooking
meat
Auricularia delicata (Fr.)
Dédé, dèdè, indéré Nutraceutical Cooking NM
Henn.
Boletus sp. Kpakpo Food Cooking NM
Cantharellus cibarius
Gbazin Food Cooking NM
(Heinem.) Buyck
Cantharellerus congolensis
Mokpokpolo Food Cooking NM
Beeli
Cantharellus floridulus
Nzapou Food Cooking NM
Heinem.
Cantharellus luteopunctatus Mushroom in the shape of a
Tékpa mboka Food Cooking
(Beeli) Heinem. monkey's hand
Cantharellus rhodophyllus
Toulou pè Nutraceutical Cooking NM
Heinem.
Cantharellerus rufopunctatus
Kpoukpou Food Cooking NM
(Beeli) Heinem.
 American Journal of Food Science and Technology 171

Cookeina speciosa (Fr.) Tékéléké, tokoloko,

Food Cooking Funnel-shaped mushroom
Dennis mokolokoto
Craterellus aureus Berk.&
Toulou pè Food Cooking NM
M.A. Curtis
Flammula carbonaria (Fr.)
Mbèmbè Food Cooking NM
P.Kum
Gerronena hungo (Heinn.) Mushroom that grows in clumps
Toulou bô Food Cooking
Degreef & Eyi at the base of Musa paradisiacal
Goossensia cibarioides
Touloun go mbia Food Cooking NM
Heinem.
Gymnopillus zenkeri (Henn.) Mushroom having the same
Mbèmbè Food Cooking
Singer color of forest snail
Lactarius acutus Heim Ndokindo Food Cooking NM
Lactarius inversus Gooss.–
Boaya Food Cooking NM
Font. & Heim
Lactarius sesemotani (Beeli)
Toulou gbangba Food Cooking NM
Buyck
Lentinus brunneofloccocus
Dôkpoukpou Food Cooking NM
Pegler
Lentinus sajor – caju (Fr.) Fr. Mokpokporokpo Food Cooking NM
Fungus that grows in clumps at
Toulou gbadon, inguèrèkè,
Lentinus squarrosulus Mont. Food Cooking the base of Triplochiton
Mboua-té
scleroxylon
Macrolepiota daulichola Fungus that grows very close to
(Berk. & Broome) Pegler & Boakouma Food Cooking, grilled the ecological nests of wood
R.W. Rayner snakes
Macrolepiota procera Kpânoko, Gbin-keling,
Food Cooking, grilled NM
(Scop.) Sing. Ngomongona
Marasmius arborescens
Crâ Food Cooking NM
(Henn.) Beeli
Marasmius bekolacongoli Mushroom that grows during the
Toulou baî Food Cooking
Beeli dry season
Marasmius buzungolo Singer Mandonguè Food Cooking NM
Maresmiellus inoderma
Food Cooking NM
(Berk.) Singer
Mycena sp. Nzakayaka Food Cooking NM
Neonothopanus hygrophanus
(Mont). De Kesel & Deggref, Kakala, Kâkâla â Food Cooking NM
comb.nov.
Pleurotus flabellatus (Berk.
Toulou nzin Food Cooking Fungus shaped like human ears
& Br.) Sacc.
Pleurotus ostreatus (Jacq.)
Toulou ngombo Food Cooking
P.Kumm
Pleurotus pubescens Peck Kolemandouè Food Cooking
Polyporus tenuiculus (P. Fungus that grows on dead
Toulou kombo Food Cooking
Beauv.) Fr. wood of Terminalia sperba
Russula striatoviridis Buyck Bouakouma Food Cooking NM
Schizophyllum communeFr. Kâtrâ Nutraceutical Cooking, grilled NM
Sosso dèngbè, Ndokolobo,
Termitomyces clypeatus Heim Food Cooking NM
Mabokoloko
Termitomyces fuliginosus
Toulou kpâ Food Cooking NM
Heim
Termitomyces globulus Heim Mushroom whose foot
Toulou dèngbè Food Cooking
& Gooss. – Front resembles antelope foot
Termitomyces letestui (Huds.)
Toulou sounou Food Cooking
Fr.
Termitomyces mammiformis Fungus that grows on a
Toulou tô, Boakolo Food Cooking
Heim hypogeum termite mound
Volvarriella bombacyna Mushroom having the same
Toulou käou, Boikoyii Food Cooking
(Schaeff.) Singer color of aquatic snail
Volvarriella sp. Toulou Kâou Food Cooking NM
NM: No meaning of vernacular names
species are used in traditional medicine. These include
3.2. Utilities Auricularia cornea, Auricularia delicata, Cantharellus
It appears from this Figure 2 that 42 species or 91.30 % rhodophyllus and Schizophyllum commune. These include
of the mushrooms listed are consumed as food while 4 Auricularia cornea, Auricularia delicata, Cantharellus
species, or 8.70% are nutraceuticals (both food and rhodophyllus and Schizophyllum commune. The infusion
medicinal). These results reveal that indigenous Ngbaka, solution of the first two species (Auricularia cornea and
Boffi, Issongo and Aka pygmies peoples mainly use wild Auricularia delicata) in boiling water treats spleen disease
mushrooms for domestic consumption. Only four (4) in adolescents. Of the 46 wild edible mushrooms species
172 American Journal of Food Science and Technology

identified, 4 are traded in the form of barter. They are:

Armilaria mellea, Marasmius buzungolo, Termitomyces
letestui and Termitomyces mammiformi. This barter is
based solely on direct exchanges of these mushrooms with
cooking salt, cigarettes, skill, sugars, coffee between the
indigenous Ngbaka, Boffi, Issongo and Aka pygmies.
Alongside these specimens, 11 mushrooms with very
nutritious quality of commercial interest are sold on the
Bimbo market. These are Auricularia cornea, Auricularia
delicata, Cookeina speciosa, Macrolepiota daulichola,
Macrolepiota procera, Mycena sp., Termitomyces
clypeatus, Termitomyces globulus, Volvariella bombacyna,
Pleurotus pubescens, Boletus sp. Figure 3 above shows
photos of some mushrooms offered for sale in the
Botambi market.
(c)

Figure 2. Proportions for these listed mushrooms

(d)

(a)

(e)
Figure 3. Auricularia cornea (a), Armillaria mellea (b) , Lentinus
squarrosulus (c), Volvariella sp. (d), Termytomyces clypeatus (e),
Auricularia delicata (f)

In the rainy season, we can hope to easily find these

four mushrooms on the Bimbo market sold at 500 FCFA
(b) per package.
 American Journal of Food Science and Technology 173

3.3. Methods of Preparation grove, 6.52% are ubiquitous, 4.35% are found in the palm
grove (plantation of Elaeis guineensis), as well as in the
From Figure 4, we note that cooking is the most used forest and coffee plantation (4.35%); and finally, a very
method of preparation (93.47%). However, 6.53% of small percentage of mushrooms (2.17%) is observed in the
mushrooms are cooked or grilled before being consumed. coffee plantation (plantation of Coffea arabica).

3.6. Mode of Nutrition

Figure 4. Proportions of the methods of the mushrooms listed

Figure 7. The proportions of the feeding patterns of the listed

3.4. Periodicity mushrooms

Although the species, Pleurotus pubescens is actually With regard to Figure 7, it emerges that 68.89% of the
encountered throughout the year, other species of fungi fungi listed are saprophytic, living on decomposing
have privileged periods of emergence. matter of more or less advanced to develop while 31.11%
are symbiotic, growing in close association with certain
trees to form a mixed symbiotic organ, mycorrhizae or
termite mounds.

3.7. Meaning of the Local Nomenclature

Vernacular names are assigned to fungi based on
synthetic resemblance to a plant or animal [19]. Table 1 and
Table 2 provides details on the meaning of the vernacular
names of some of the Wild edible mushrooms listed.

Figure 5. Information on the period of availability of the listed 4. Discussion

mushrooms

Figure 5 shows that 82.24% of mushrooms are The diversity of fungi and their cycle mean that
available in the rainy season. On the other hand, 15.55% throughout the year there are one or more wild edible
are in the dry season. However, only one species or 2.21% mushrooms Wild edible mushrooms available in the
is annual. These include Pleurotus pubescens. mycoflora of the study area.
The present work shows Periodicity the high diversity
of the genus Cantharellus, with 6 species of fungi
3.4. Habitat consumed. This result corroborates the findings of [14]
who stated that the genus Cantharellus is best represented
in terms of specific diversity in the Republic of Congo.
Inventories conducted in the study area revealed a high
abundance and diversity of Wild edible mushrooms. These
species grow wild in the forest and plantations of Elaeis
guineensis and Coffea arabica. Saprophytic fungi are the
best represented (68.89%). Then come symbiotic fungi
(31.11%). All these species are therefore indispensable
and vital for the classified forest of Botambi and the
plantations of palm trees (Elaeis guineensis) and coffee
trees (Coffea arabica). A total of 46 species have been
recorded. This number is much higher than those obtained
Figure 6. The proportions of species belonging to different habitats in other territories of this country: 29 species [11], 27
In light of these results (Figure 6), we notice that the species [12], 24 species [10, 15, 16] and a little further
mushrooms listed are more found in the forest (73.91%). from CAR, particularly in Benin, 25 species [16]. This
However, 8.70% are observed in the forest and palm total number of species, although high, is below 74
174 American Journal of Food Science and Technology

species listed in the Democratic Republic of Congo by Republic, women play a leading role in the collection of
Yorou et al [17]. The 60 species in Benin [17] and also the Wild edible mushrooms in rural areas. In addition, they
60 species listed in the Gbaya Bodoé of Central Africa. In are skilled at making recipes in their homes, so they are
light of these results, it can be deduced that the number of directly responsible for the nutritional quality of the diet
species of mushrooms consumed varies according to local and the health of their family members. This is confirmed
ethnic groups and study sites. However, this variation in in various studies on dietary non-timber forest products
consumption is reduced because of the cohabitation for foodin Africa [22,23,24,25,26].
between ethnic groups. Starting from this good diversity of the resource, it is
As far as local taxonomy is concerned, all vernacular possible to argue that the indigenous Ngbaka peoples have
names Ngbaka correspond respectively to the 45 species a good knowledge of their forest environment and the
listed. In some cases, there is frequently the radical fungal resources that interest them. They know perfectly
"toulou" which means mushroom. This Ngbaka well the different uses of the wild mushrooms they
nomenclature is different from that of Boffi (boua which consume. They master well the precise months for the
means mushroom) [18] as well as the name Gbaya collection of these natural resources. It was noted that
(Kpouwa which also means mushroom) [19,20]. These knowledge endogenous to Wild edible mushrooms is
results reveal that the vernacular names reported in generally acquired as a result of transmission from one
various Central African territories on mushrooms vary generation to the next. It should also be noted that the oral
according to ethnic groups. In addition, the significance transmission of food culture is lost over time by adopting
of the local names of some edible mushrooms recorded an increasingly westernized life, especially in urban areas.
during our investigation is identical to that already Strategies are needed to reverse the trend. Nowadays, the
reported by other researchers [12,19,21] effectively forests of CAR in general and that of Botambi in
corresponding to the same taxa. This is the case of various particular are under rapid and massive anthropogenic
Termitomyces whose meaning in three different dialects pressure. This affects the biological resources they support.
(Boffi, Lissongos, Ngbaka) is identical. It is the same for Thus, efforts must be made to better understand wild
Macrolepiota procera and Termitomyces clypeatus where edible mushrooms, their usefulness and their conservation.
the local names in these three dialects have the same Similarly, such efforts concentrated on the basis of a
meaning. This fact underlines the quality of the certain political will could make it possible to safeguard
observations made by the various indigenous peoples of the natural habitat and the biological resources that shelter
CAR. As for the collection of wild edible mushroomwild there. Also, it would be necessary to carry out an
edible mushrooms, As for the collection of wild edible experimental study of wild edible mushrooms in the
mushroomwild edible mushrooms, it is done by manual laboratory in order to evaluate their nutritional and
collection on the ground in the forest, palm groves and therapeutic potential. Such a study could lead to
coffee plantation. Rural women are strongly involved. domestication trials and improved nutraceuticals for
Rural women are strongly involved. Some species are population health promotion. In addition, it could thus
found in the rainy season (82.24%) while others in the dry prevent possible risks of toxicity. The endogenous
season (15.55%). Only one species (Pleurotus pubescens) knowledge and traditional know-how held by the Ngbaka,
or 2.21% is present throughout the year. These results Boffi, Issongo and Aka pygmies indigenous peoples are
show that mushrooms follow one another over the seasons indeed very effective means for food valorization and the
following climate variations. Also, from one year to the safeguarding of wild edible mushrooms.
next, harvests are highly variable, although some species He high diversity of wild edible mushrooms here
seem less sensitive to interannual variations. The results shows the importance of edible mushrooms of mycology
of the preparation methods also showed that wild edible for indigenous peoples living near the Botambi forest
mushroomwild edible mushrooms are generally prepared sector where eating habits are still traditional. In human
cooked or grilled. The culinary practice of these resources food, these mushrooms reveal the cultural and historical
calls on ancestral knowledge and traditional know-how identity of this ethnic group. Indeed, the endogenous
that are transmitted from generation to generation. Women knowledge inherent in Wild edible mushrooms is
are the real owners. Of the 46 species listed, some have conserved and transmitted from generation to generation.
already been reported in inventories carried out in various This favours on the one hand the conservation of these
African territories. Overall, however, Armillaria mellea, biological resources by the aforementioned peoples, and
Macrolepiota procera and Schizophyllum commune are on the other hand also the preservation of their traditional
widely distributed worldwide. Hence the need to enhance food culture
and conserve these fungal resources.
In view of all these results, this study showed a good
diversity of species in the study environment with 46Wild 5. Conclusion
edible mushrooms wild edible mushrooms. The most
beneficial potential of these biological resources is their This study showed a good diversity of wild edible
nutritional and therapeutic properties. In addition to these mushrooms with nutritional and therapeutic potentials in
uses, 11 mushrooms are marketed and 4 are the subject of the study area. The inventory of 46 species of wild edible
barter activities. Also, they have great socio-cultural value mushrooms is eloquent proof of a good mycological
in the study area. As such, they contribute both to food knowledge in the south-western part of CAR. These
security and to the general well-being of the peoples fungal resources represent an acceptable source of food,
surveyed. In this study, most of the respondents are mainly of interest to indigenous Ngbaka, Boffi, Issongo
women (87.5%). This is because in the Central African and Aka pygmies peoples living in self-subsistence in
 American Journal of Food Science and Technology 175

rural areas. Also, they have a cultural aspect of paramount rustic potential of these wild mushrooms, and faced with
importance for these peoples surveyed. The results also socio-economic, environmental and climatic challenges,
showed that 4 species are the subject of barter activities the valorization of wild edible mushrooms is necessary
and 11 are offered for sale. The period of abundance of and a priority. It will contribute to strengthening food
these natural resources is the rainy season. In fact, the security and increasing the quality and diversity of diets in
selected ethnic group has been able to preserve in the rural areas.
villages, endogenous knowledge of edible mushrooms, its
own eating habits and has transmitted to its descendants.
To this end, it constitutes the human group to be sensitized, Appendix 1. Illustration of some Wild
educated and trained in any program for the development edible mushrooms
of these fungal resources. In view of the nutritional and

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