IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 11 NO. 1 2025
DOI: 10.56201/rjfsqc.vol.11.no1.2025.pg65.75

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Potential of Mushrooms for Sustainable Food Security among the Okun People of Kogi State

Owa Dele Frank

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Abstract

This study investigates the potential of mushrooms as a source of food security among the Okun people of Kogi State. Through a comprehensive literature review and interviews with local farmers and community members, the nutritional benefits, cultivation practices, and economic potential of mushrooms were explored, the respondents to the questionnaires were drawn from all the Okun speaking people from the Kogi West senatorial district, this comprises of five Local Government Areas, Yagba East, Yagba West, Mopa/Amuro, Kabba-Bunu and Ijumu respectively. Sixty respondents were randomly selected from each of these Local Government Areas making a total of three hundred respondents. The study surveys the nutritional benefits and traditional usage of mushrooms and how it can solve the problem of food insecurity. The findings revealed that mushrooms have the potential to provide a sustainable and nutritious source of food for the Okun people, who currently face challenges with food insecurity and limited access to traditional food sources. Additionally, the cultivation of mushrooms has the potential to create economic opportunities for the local communities. Overall, this study highlights the importance of further research and investment in the use of mushrooms for sustainable food security among the Okun people and other populations facing similar challenges.

keywords:

Food security, Mushrooms, Sustainable development, Nutritional value, Okun people

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