Cultivated Mushrooms: Nutritional Composition, Bioactive Properties, and Applications with a Focus on Sub-Saharan Africa-Review

Abstract

Edible mushrooms represent a sustainable and nutrient-dense food source with significant potential to address interconnected challenges of malnutrition, food insecurity, and agricultural waste. This systematic review synthesizes contemporary evidence (2014-2024) on the cultivation, nutritional composition, and health-promoting properties of major fungal crops, with a dedicated focus on applicability in Sub-Saharan Africa (SSA). Globally, production is dominated by China, with regional specialization in species like Agaricus bisporus, Lentinula edodes, and Pleurotus spp. Mushrooms provide high-quality protein, dietary fiber (notably β-glucans), essential micronutrients,
and unique bioactive compounds such as ergothioneine and lovastatin, which underpin documented cardioprotective,  immunomodulatory, and neuroprotective benefits. Critically, the cultivation of fungi, particularly resilient Pleurotus species, operates as a circular bioeconomy model, converting lignocellulosic residues into food and a valuable soil amendment (spent mushroom substrate). In
SSA, where production is currently minimal, this model aligns with agroecological principles, offering a scalable strategy for climate adaptation, dietary diversification, and rural income generation using locally abundant substrates. However, scaling is hindered by gaps in localized spawn production, post-harvest technology, and market development. The review concludes that targeted investment in mycoculture research, extension, and value-chain development can position mushroom farming as a transformative engine for improving nutrition, health, and sustainable livelihoods across SSA.