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VOL. 8, ISSUE 2 (2023)
Physical, proximate and sensory properties of pancakes from cocoyam (Xanthosoma sagittifolium) and soybean (Glycine max L) flour blends
Authors
Patience Chisa Obinna-Echem, Janet Nua Deedam, Miracle Ogbuagha
Abstract
Physical, proximate and sensory properties of
pancake made from blends of cocoyam-soybean flour was evaluated. Analysed using
standard analytical methods was pancakes from six blends of cocoyam and soybean
flour in the ratio of 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30 and controls
from 100% cocoyam and 100% wheat flour. The samples were coded CSP1, CSP2,
CSP3, CSP4 CSP5 and CSP6 respectively, while the control were coded CFP and
WFP. Pancake diameter, thickness and spread ratio ranged from 206.97-283.21 mm,
2.35 - 4.67 mm and 49.99 - 91.37 respectively. Moisture, protein fat, ash,
crude fibre and carbohydrate content of the pancakes varied from 46.18 - 59.12,
3.46 - 6.32, 5.60 - 10.17, 0.75 - 1.98, 1.18 - 1.98 and 26.10 - 39.13%
respectively. Energy value ranged from 188.96 – 245.00 Kcal/100g. Assessors’
degree of likeness of the pancakes’ sensory attributes: aroma, appearance,
taste, mouth-feel, texture and overall acceptability were in the range of 5.50
– 6.60, 5.70 - 6.60, 5.40 - 6.85, 5.60 - 6.50, 5.30- 6.70 and 5.55 - 6.63
respectively. Addition of soybean to cocoyam flour lead to significant (P<0.05)
increase in proximate composition of the pancakes. Sensory attributes of the
pancakes were liked by the assessors with varying degrees of likeness from
neither like nor dislike to like slightly while 75% of the degree of likeness
was that of like moderately to like very much. Sample CPS3 (with 15% soybean
flour) had the highest degree of likeness for all attributes except for
texture. A blend ratio of 85% cocoyam and 15% soybean flour is recommended for
the production of nutrient packed pancakes with high degree of likeness by the
consumers as a means of value addition to the lesser utilized cocoyam tubers.
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Pages:11-16
How to cite this article:
Patience Chisa Obinna-Echem, Janet Nua Deedam, Miracle Ogbuagha "Physical, proximate and sensory properties of pancakes from cocoyam <i>(Xanthosoma sagittifolium) </i>and<i> </i>soybean (<i>Glycine max </i>L<i>) </i>flour blends". International Journal of Food Science and Nutrition, Vol 8, Issue 2, 2023, Pages 11-16
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