Content of review 1, reviewed on November 10, 2020

The methodology would have been made clear if well delineated into the following sections
1. Location.
2. Sources and Varieties of cassava used
3. Processing of cassava roots
4. Phyisco-chemical evaluation.
5. Sensory Evaluation
7. Data analysis

Source

    © 2020 the Reviewer.

Content of review 2, reviewed on December 03, 2020

I am satisfied with the corrections effected following our first review

Source

    © 2020 the Reviewer.

References

    Ritah, N. A., Sezi, K. R., Florence, K., Williams, E., Enoch, W., Dominique, D., Ephraim, N., Hale, T. 2021. Assessment of end user traits and physicochemical qualities of cassava flour: a case of Zombo district, Uganda. International Journal of Food Science & Technology.