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© The Author(s) 2015. Published by Science and Education Publishing. Table 1. Proximate Composition of Cassava and Mushroom (Pleurotus pulmonaris) Flour Blends Nutrients Flour blends (%) CS(%) 100 90 80 70 60 MS(%) 10 20 30 40 Moisture 9.07bc±0.06 8.84d±0.32 8.79d±0.17 9.20ab±0.03 8.94cd±0.16 9.35a±0.14 Protein 0.55f±0.01 1.86e±0.02 3.19d±0.02 5.73c±0.03 9.52b±0.01 26.23a±0.12 Fat 0.34f±0.01 0.55e±0.01 0.61d±0.01 0.86c±0.02 0.90b±0.01 2.01a±0.05 Ash 0.32f±0.01 1.94e±0.005 3.18d±0.06 3.36c±0.01 3.86b±0.005 8.24a±0.15 Fibre 0.10f±0.02 1.08e±0.01 1.91d±0.02 3.05c±0.03 5.55b±0.02 17.86a±0.03 Carbohydrate 89.62a±0.06 85.74b±0.03 82.33c±0.15 77.80d±0.07 71.23e±0.19 36.31f±0.23 Amylose 25.35a±0.02 24.03b±0.20 20.30c±0.05 19.84d±0.02 18.47e±0.03 ND (%Carbohydrate) Energy(kcal) 363.73±0.16 355.31±0.15 347.56±0.68 340.41±2.62 331.14±0.73 268.23±1.53 Values with the same superscript within a row are not significantly (p<0.05) different CS= Cassava Starch, MS= Mushroom (P. Pulmonarius) Flour. Ojo M.O. et al. Proximate, Functional and Pasting Properties of Cassava Starch and Mushroom (Pleurotus Pulmonarius) Flour Blends. American Journal of Food Science and Technology, 2017, Vol. 5, No. 1, 11-18. doi:10.12691/ajfst-5-1-3 © The Author(s) 2015. Published by Science and Education Publishing.