Schizophyllum commune a Nutritionally Rich Underutilized Delicacy

Schizophyllum commune (split gill mushroom) is a cosmopolitan basidiomycete exhibiting exceptional ecological adaptability, functioning as a saprophytic fungus, rich source of protein, vitamins and minerals. This mushroom is widely distributed globally from temperate to tropical climate. In India, particularly in the North-East, it holds strong ethnomycological importance and is traditionally consumed in curries, fish or pork preparations, and deep-fried pakoras under local names such as lengphong, pakha chhatu, Kanglayen, and Pasi. Nutritionally, it is rich in proteins, amino acids, vitamins, and minerals, while medicinally it produces bioactive polysaccharides, notably schizophyllan, with immunomodulatory and anticancer potential. Although commercial cultivation is still emerging in India, research focuses on low-cost substrates like paddy and wheat straw to enhance yield. Its cultural relevance, therapeutic value, and biotechnological applications underscore its scientific and societal significance.