C. Imoisi, J.U. Iyasele and A.O. Okpebho
Objective: The present study was undertaken to develop bread from composite flours, the chemical effects of citrus flour at different replacement levels (0, 75, 50 and 25%) on the functional and proximate properties of composite cassava flour were evaluated. Materials and Methods: Composite flours were prepared by blending cassava flour and citrus vesicle flour in the ratios of 100:0 (AB1), 25:75 (AB2), 50:50 (AB3) and 75:25 (AB4), respectively. The blends were analyzed for functional and proximate properties using standard methods. Results: Proximate results indicated decreased level of protein (5.54-4.70%) and increased level of fat (5.19-10.39%). While carbohydrate maintained almost a similar level although there was a slight increase in the 50:50 blend (75.95-78.03%) and a decrease in ash content (2.09-1.52%) with decreasing level of citrus flour. While results of the functional analysis showed that with increase in citrus flour substitution there was an increase in oil absorption (1.48-22.23%) and foaming capacity (10.0-14.0%). Emulsion capacity decreased (83.50-76.00%) and emulsion stability increased (18.00-24.00%). The least gelation concentration decreased from 6.00-2.00% with decreasing level of citrus substitution. Conclusion: Citrus flour enhanced the nutritional quality, proximate and functional properties of cassava flour.
C. Imoisi, J.U. Iyasele and A.O. Okpebho, 2023. The Effects of Citrus Vesicle Flour on the Functional and Proximate Properties of Cassava Bread. Pakistan Journal of Nutrition, 22: 19-26.