Effect of Processing on the Chemical Composition and Phytochemical Properties of Lentinus squarrosulus Mushroom Flour

Aims: To assessing the effect of boiling and fermentation on Proximate, mineral, dietary fibre phytochemical compositions raw processed Lentinus squarrosulus mushroom.
 Study Design: The mushroom was cultivated, into boiled fermented flour then analysed.
 Place Duration Study: Department Food Science Technology, Federal University Akure, Ondo State Polytechnic, Ado Ekiti, between February 2020 March 2022.
 Methodology: spawn obtained grown edible mushroom. divided three, two portions were third one used as control. three samples analysed for proximate, compositions.
 Results: proximate composition revealed that moisture content ranged 10.78-11.66%, ash 5.58-6.11%, fat 3.93-5.10%, crude 6.79-7.29%, protein 16.88-20.53%, carbohydrate 51.24-53.88% energy value 321.41-330.15 kcal/100 g. Fermentation helped to improve sample. Mineral significantly different (p<0.05). Fermented sample had higher in sodium, phosphorus, magnesium iron, high calcium selenium while manganese zinc. Boiled has least soluble but insoluble fibre, this may be a result being dissolved water during boiling, improved content. saponin cardiac glycoside, terpenoid glycoside phlobatannin only present small quantity sample.
 Conclusion: process some nutrients they can food supplements.