PRODUCTION, NUTRITIONAL AND SENSORY PROPERΤIES OF CASSAVA-WHOLE WHEAT PANCAKE

Abstract

The study on nutritional and sensory properties of pancake using cassava and whole wheat flour blend of four (4) different ratios was carried out and the following parameters were determined; the proximate composition and sensory evaluation. Proximate analysis of cassava-whole wheat flour was evaluated on four samples at different ratio (100:0, 95:5, 90:10, 85:15) respectively. The % moisture content ranged from 52.00% to 60.00% where sample A had the highest value (60.00%) while sample B had the lowest value (52.00%) in moisture content, % cash content ranged from 0.50% to 1.01% in which sample D and B was having the highest value of ash content (1.01%) while Sample A had the lowest value, the percentage protein content ranged from 10.50% to 11.90% where sample B had the higher value (11.90%), while sample D had the lowest value (10.50%). The % fat content ranged from 11.00% to 13.50%, the highest value was sample C (13.50%) and the lowest value in sample B (11.50%), % crude fibre ranged from 0.05% to 1.50% with sample D having the highest value (1.50%) and sample A and B having the highest value (1.50%) and sample A and B having the lowest value (0.05%). The % carbohydrate ranged from 16.56% to 24.04% among the samples and energy value ranged from 215.3kcal/100g to 221.08kcal/100g. Thus, there were significant differences (p<0.05) in the proximate and sensory qualities among the samples. Nutritionally and organoleptically acceptable pancake was successfully produced from whole wheat-cassava flour. More research works should be carried out on whole-wheat cassava flour pancake in terms of its functional properties and physio-chemical properties.