The Effects of Citrus Vesicle Flour on the Functional and Proximate Properties of Cassava Bread
Authors
-
C. Imoisi
Department of Industrial Chemistry, Mewar International University, KM 21, Abuja-Keffi, Expressway, Masaka, Nasarawa State, Nigeria
- 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
DOI:
https://doi.org/10.3923/pjn.2023.19.26Keywords:
Cassava flour, citrus flour, emulsion capacity, foaming capacity, gelation concentration, oil absorptionAbstract
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.
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