INTRODUCTION: Wild edible mushrooms contribute to the well-being of populations all over the world and particularly in sub-Saharan Africa, from a nutritional, medicinal and ecological point of view. This study contributes to the knowledge of wild edible fungi involved in the nutrition of populations in the West Cameron region
METHODOLOGY: Ethnomycological surveys were carried out on a sample of 174 people. Mycological inventories were carried out in the various plant formations encountered and the specimens were collected and described at the macroscopic and microscopic level. Statistical analyzes were carried out using the Microsoft excel.
RESULTS: This study shows that populations have a good level of knowledge of wild edible fungi. Endogenous criteria such as color, size, smell and shape of hats are used in all villages to recognize variety. But learning to harvest was done in two ways, either hereditary (72.08%) or empirical (27.92%). However, the number of people who recognize these edible mushrooms varies from one district to another. The Babadjou (19.21%), the Batham (17.82%), the Galim (20.99%) and the Mbouda (41.98%). Four species involved in nutrition and marketing have been identified with the help of rural populations belonging to different villages.
CONCLUSION: This study allowed us to enumerate four species of wild edible fungi belonging to the genus termitomyceae, which are very appreciated by the population of the different villages.
IMPACT OF THE STUDY: The results obtained must be popularized with the public in order to participate in the socio-economic development of local populations
Key-words: Fungus, hereditary, termitomyceae