THE PROXIMATE COMPOSITION AND CONSUMER ACCEPTABILITY OF PANCAKE MADE WITH WHEAT AND CASSAVA FLOUR

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.