Fungi have been influencing human affairs for thousands of years, whether as a direct food source, as a medicine, or in a food process. Mushrooms have been a component of our human diet since time immemorial. They were used as food before man understood the use of other organisms. Certainly, mushrooms were one of man’s most basic foods, and they were often considered an exotic and luxurious food reserved for the rich. Today mushrooms are food for both the rich and the poor. They can be grown anywhere as long as the conditions for their growth and cultivations are provided. Fungi are of excellent value nutritionally, and of great importance to vegetarians. Mushroom is rich in proteins, vitamins, and minerals and called as the vegetarian’s meat. Mushroom proteins are considered to be intermediate between that of animals and vegetables (Kurtzman, 1976) as it contains all the nine essential amino acids which is required for human body. Mushroom has a high protein content of 25-50%, fat (2-5%), sugars (17-47%), mycocellulose (7-38%), minerals (8-12%) and vitamins such as D, C, B1, B5, B6, niacin and riboflavin.

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