Replication Data for: Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients

This database contains nutritional and techno-functional properties of plant ingredients, including quinoa, chickpea, oat and Chlorella vulgaris with oat (Cv+O), and the obtained products after sterilization and solid-state fermentation with Pleurotus ostreatus. The ingredients were subjected to sterilization (autoclave) at 121 °C for 15 min, followed by solid-state fermentation with Pleurotus ostreatus after inoculation of suspended mycelium and incubation at 28 °C for 10 days in sterile containers. Total nitrogen, non-protein nitrogen, fat, amino acids, indispensable amino acids score, fatty acids, pH, foaming capacity (FC), emulsion stability (ES), water absorption capacity (WAC), oil absorption capacity (OAC), least gelling concentration (LGC) and protein solubility (PS) were determined in the raw, autoclaved and fermented ingredients, to assess the effect of sterilization and fermentation on nutritional and techno-functional properties of the ingredients. The results obtained were discussed in a scientific publication (https://doi.org/10.1016/j.foodchem.2025.145090).