Research Article
The Effects of Citrus Vesicle Flour on the Functional and Proximate Properties of Cassava Bread
Department of Industrial Chemistry, Mewar International University, KM 21, Abuja-Keffi, Expressway, Masaka, Nasarawa State, Nigeria
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ORCID: 0000-0001-9680-1635
J.U. Iyasele
Department of Industrial Chemistry, Mewar International University, KM 21, Abuja-Keffi, Expressway, Masaka, Nasarawa State, Nigeria
A.O. Okpebho
Department of Chemistry, University of Benin, P.M.B.1154, Benin City, Nigeria
Salah Omar Reply
This study provides valuable insights into the use of citrus vesicle flour in composite cassava flour blends to develop bread. The findings indicate that the addition of citrus flour enhances the nutritional quality and functional properties of cassava flour. The results of this study could be useful for food manufacturers seeking to develop healthier and more nutritious bread products.
Editor
Thank you for your comments. We are glad that you found the study valuable and informative. It is encouraging to hear that our findings could be useful for food manufacturers seeking to develop healthier and more nutritious bread products. We believe that the addition of citrus flour could provide a cost-effective and sustainable way to improve the nutritional quality and functional properties of cassava flour-based bread. Once again, we appreciate your feedback and interest.