Journal of Clinical Nutrition and Metabolism

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Ukwuru MU Author

mikeukwuru@gmail.com

Subjects of specialization
Food Microbiology and Biotechnology

Affiliation
Department of Food Science and Technology, Federal Polytechnic, Idah, P.M.B. 1037, Idah, Kogi State, Nigeria

Biography

Ukwuru MU, Department of Food Science and Technology, Federal polytechnic, Idah, P.M.B. 1037, Idah, Kogi State, Nigeria, Tel: +2348069078818; E-mail: mikeukwuru@gmail.com, He published more than 100 articles his references : 1. Bryden WL (2009) Mycotoxins and mycotoxicoses: significance, occurrence and mitigation in the food chain. General, Applied and Systems Toxicology. 2. Miller JD (1995) Fungi and mycotoxins in grain: implications for stored product research. Journal of Stored Products Research 31: 1-16. 3. Wogan GN, Goldblatt LA (1969) Aflatoxin-Scientific Back ground, Control and Implications. Aflatoxin, Academic Press, New York-London, pp: 151-186.

Publications

Research Article Open Access

Edible and Non-Edible Wild Mushrooms: Nutrition, Toxicity and Strategies for Recognition

Author(s):

Ukwuru MU, Muritala A and Eze LU

Mushrooms can be found extensively in a variety of natural environments and visual identification of mushroom species is well established. Some mushrooms are known because of their nutritional and therapeutical properties. Some species are known all over the world because of their toxicity that causes fatal accidents every year mainly due to misidentification. Some of the edible mushrooms are Ganoderma spp, Cantharellus spp, Agaricus spp, Pleurotus spp, Russula spp, Auricularia spp and Termitomyces spp; but the ornamentals are the beautifully ringed Microporous spp. Amanita spp, Lepiota cristata, Lepiota brunneoincarnata and Inocybe asterospora, C o p r i n u s s p p are among the most important species responsible for mushroom poisoning. Morphological and chemical analyses for mushroom... view more»

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