ARCHIVES
VOL. 9, ISSUE 1 (2024)
Quality assessment of pancakes produced from wheat and tigernut composite flour
Authors
Patience Chisa Obinna-Echem, Isabella Friday Maurice, Homa Fyne-Akah, Lucretia Ifeoma Barber
Abstract
Physiochemical, functional,
and proximate composition of composite flour made from wheat and tigernut was
evaluated. Proximate composition and sensory properties of pancakes made from
the composite flour was also evaluated. Wheat and tigernut flour was combined
in the ratios of 100:0, 85:15, 70:30, 55:45, 40:60 and coded as samples A, B,
C, D and E respectively. Sample A (100% wheat flour) served as the control. pH,
titratable acidity and viscosity of the composite flour ranged from 4.02 - 4.48,
0.03 - 0.05 %lactic acid, 27.73 - 28.32 Pa.s respectively. Sugar content was
1.00 oBrix across all samples. Oil and water absorption capacity, loose
and packed bulk density, swelling power and solubility index, least gelation
concentration, and foam capacity respectively, ranged from 2.04 – 2.75 and 1.32
– 1.62 g/g, 0.45–0.50 and 0.78–0.88 g/ml, 3.63 – 5.72 g/g and 33.95–44.95%,
0.02 -1.10%; and 15 – 25%. Moisture, ash, fat, crude protein, crude fibre and
carbohydrate content of the flour ranged from 4.22– 5.04, 1.95 – 1.97, 4.10 – 18.20,
9.26 – 11.72, 2.3 – 4.16 and 63.32– 76.61%respectively, with energy content of 381.18
- 457.08 Kcal/100g. Tigernut substitution to the flour led to significant
increase (p<0.05) in fat, protein, carbohydrate and energy, while moisture
and fibre decreased significantly. Pancakes moisture, ash, crude fibre, protein
fat and carbohydrate content were 35.0 - 38.4, 0.64 - 2.15, 7.76 - 13.10, 7.50
- 18.40, 16.70 - 27.50 and 9.36 - 27.26% respectively, with energy content of 296.40
- 351.70 kcal /100g. Degree of likeness of the sensory attributes: aroma,
colour, taste (sweetness), hardness, smoothness and overall acceptability were
between like slightly and like moderately. Tigernut flour can be added to wheat
flour at varying ratios of up to 30% in pancake making as it improved its
nutritional value and had high degrees of likeness.
Download
Pages:12-20
How to cite this article:
Patience Chisa Obinna-Echem, Isabella Friday Maurice, Homa Fyne-Akah, Lucretia Ifeoma Barber "Quality assessment of pancakes produced from wheat and tigernut composite flour". International Journal of Food Science and Nutrition, Vol 9, Issue 1, 2024, Pages 12-20
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.