This study focused on the functional properties of two edible wild mushrooms
Auricularia auricula and Termitomyces umkowaan occurring in the scrub jungles of southwest
India. The least gelation capacity was lower in A. auricula than T. umkowaan. The waterabsorption
capacity was higher in A. auricula compared to T. umkowaan. The oil-absorption
capacity was similar in both mushrooms. Foam capacity was high in cooked A. auricula, while
it was opposite in T. umkowaan. Both mushrooms showed excellent foam stability. Uncooked
and cooked samples of these mushrooms possess desired functional attributes, hence they could
be employed in production of value-added food products. Owing tothe large quantities of fruit
bodies occur in the scrub jungles during wet season, strategies to collect, process and preserve
them for utilization as foodsource and quality food production need further attention.