**Table of Contents:**

**

Chapter 1

: Introduction**
1.1 Background of the Study
1.2 Statement of the Problem
1.3 Objectives of the Study
1.4 Significance of the Study
1.5 Scope and Limitations
1.6 Definition of Key Terms
1.7 Chapter Summary

**

Chapter 2

: Literature Review**
2.1 Traditional Protein Sources
2.2 Algae as a Protein Source
2.3 Fungi as a Protein Source
2.4 Nutritional Composition of Algae
2.5 Nutritional Composition of Fungi
2.6 Comparison with Traditional Protein Sources
2.7 Chapter Summary

**

Chapter 3

: Research Methodology**
3.1 Research Design
3.2 Sampling Procedure
3.3 Data Collection Methods
3.4 Data Analysis Techniques
3.5 Ethical Considerations
3.6 Reliability and Validity
3.7 Chapter Summary

**

Chapter 4

: Results and Discussion**
4.1 Nutritional Analysis of Algae
4.2 Nutritional Analysis of Fungi
4.3 Comparison with Traditional Protein Sources
4.4 Factors Influencing Nutritional Composition
4.5 Implications for Dietary Protein Intake
4.6 Discussion of Findings
4.7 Chapter Summary

**

Chapter 5

: Conclusion and Recommendations**
5.1 Summary of Findings
5.2 Conclusions
5.3 Recommendations for Future Research
5.4 Practical Implications
5.5 Limitations of the Study
5.6 Final Remarks
5.7 Chapter Summary