Abstract:
This study investigates the proximate and physicochemical properties, sensory evaluation, and
overall acceptability of pancakes made with a combination of wheat and cassava flour. The
primary objectives were to conduct a sensory analysis, analyze the proximate and
physicochemical properties, and determine the market acceptability of the pancakes. An
experimental design was employed, using four treatment formulations (A, B, C, and D) with
varying proportions of wheat and cassava flour. A sample population of 40 participants was
engaged in a sensory evaluation to assess attributes such as aroma, taste, texture, and overall
acceptability.
The proximate analysis revealed notable differences in moisture, crude protein, fat, and
carbohydrate content across the samples. Treatment B had the highest moisture and protein
content, while Treatment C recorded the highest fat levels. Sensory analysis indicated that
Treatment A was preferred for aroma and texture, while Treatment C was favored for taste.
Overall, 92.5% of respondents indicated a willingness to purchase the pancakes, with Treatment
D emerging as the most preferred option.
Based on the findings, three key recommendations are suggested: 1) Further exploration of
wheat-cassava flour blends to enhance the nutritional profile of the pancakes, 2) Optimization of
sensory attributes such as taste and texture to meet diverse consumer preferences, and 3) Scaling
up the production of these pancakes for commercial purposes, given the high level of consumer
acceptability. These recommendations aim to improve product quality and market viability.
