Proximate Composition, Mineral and Sensory Properties of Pancake Prepared from Wheat/Corn/Walnut Flour Blends

Abstract

The objectives of this study was to examine the proximate, mineral, and sensory properties of pancakes prepared from wheat/corn/walnut flour blends for household consumption, and to improve the nutritional content of the food products for the utilization of home-grown crops and reduce the importation of wheat flour. Corn and walnut were processed into flour, and pancake was prepared from blends of wheat/corn/walnut flours using blends in the ratio 70:20:10, 60:25:15, and 50:30:20, respectively, while hundred percent (100%) wheat flour (WF) was used as a control. Samples were subjected to sensory evaluation within 10 minutes of production. Proximate analyses were carried out using standard deviation methods. Result showed that proximate composition of the pancake revealed a significant (p≥0.05) increased in ash (1.15-5.95%), fat (3.70-18.41%), protein (9.13-14.85%), crude fibre (2.60-16.38%) while carbohydrates had significant (p≥0.05) decreased (47.60-4.96%). Mineral properties showed that magnesium had a significant (p≥0.05) increased (2.59-3.32%), copper (0.13-0.19%), calcium (0.11-0.14%), and zinc (30.91-69.30%). The sensory results of the pancake showed that the control was preferred than all other samples. Sample B (70-20-10) was slightly accepted. In conclusion, the study's findings showed that sample D, which comprised 50% wheat, 30% corn, and 20% walnut flour blends, had the highest nutrient value, while carbohydrate was low. However, sample B was mostly preferred amongst the blend in taste, colour, texture, appearance, and aroma.