Uses of mushroom in the production of selected soups Department:Hospitality Management By: juliusmjoshua Project ID: 7932 Rating: (5.0) votes: 1 Price:₦3000 Get the Complete MaterialAbstractA type of fungi typically characterized by a stem, cap, and gills or pores underneath the cap. Mushrooms can be found in a variety of habitats, such as forests, grasslands, and gardens. They are known for their diverse shapes, sizes, and colors. Some mushrooms are edible and prized for their culinary uses, while others are toxic and potentially dangerous if ingested. Mushrooms also play essential ecological roles, such as decomposing organic matter and forming symbiotic relationships with plants (Chang and Buswell, 2018). Mushrooms are highly valued for their distinctive taste and nutritious nature. Sourcing high-quality mushrooms consistently can be a challenge. Mushrooms are perishable and require specific growing conditions. Ensuring a steady supply of fresh mushrooms is crucial for maintaining the quality and taste of the soups. The aim of this research is to explore the uses of mushrooms in the production of some selected soups. Identify common mushroom varieties used in soup production. To find out the acceptability of the various mushrooms. A sample size of ten (15) is selected from the institution name here which includes both staff and students of the polytechnic. The sample control 100% Mushroom sauce soup was the control while B 60.40 Mushroom vegetable soup served with semovita, C 70:30 Mushroom with Egusi soup served with pounded Yam, D 80:20 Homemade cream of mushroom soup served with bread-roll, E 90:10 Mushroom Okazi soup served with pounded Yam, the samples were rated on a hedonic scale 1-5 points by ten (10) respondents. Based on the findings of this research work, Awareness should be created on the nutritional values of mushrooms in health centers, churches, Markets, and mass media. Mothers should be encouraged to try preparing other food using mushrooms....Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Production of assorted snacks from composite flour with special references to sweet potato»Roles of equipment availability on employee performance in the hotel industry»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»The causes of food poisoning - effect and their control»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»Evaluate the service delivery and customer satisfaction in hospitality industry»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»Effect of food poisoning on guest patronage in catering establishment - case study of Tantalizer and The Place Restaurant