Termitomyces letestui is an edible wild mushroom that has little nutritional and biochemical potential. In order to highlight the nutrients contained in this mushroom and to contribute to its extension, the functional properties of the flour of the mushrooms Termitomyces letestui have been determined. Different methods were used and the results obtained among others are the following: water absorption capacity (WAC) 526.90 ± 2.55%; solubility index in water 40 ± 0.88%; apparent density 0.73 ± 0.01g / mL; porosity 40.57 ± 1.33%; wettability 52.75 ± 0.95 s; foaming capacity 15.52 ± 0.2%; dispersibility 48.75 ± 0.77%; Absorption capacity of refined palm oil 650.49 ± 0.7%; sunflower oil 652.91 ± 0.1%; palm oil 210.76 ± 0.02% and olive oil 656.16 ± 0.9%. At the hydrophilic-lipophilic ratio, the different values are: refined palm oil 0.81; sunflower oil 0.80; palm oil 2.50 and olive oil 0.80. All these functional properties of Termitomyces letestui mushroom’s flour make it possible to say that it can be used in the food industry, in the formulation of compound flours used in bakery, pastry and infant feeding.
