Vol. 12, Issue 10 (2023)

Author(s):
Sangma TA and Dr. Dubey PR

Abstract:
Surging trends of opting for healthier food choices had brought forth the need to develop food ingredients which can address health problems and promote sustainability. This study was conducted with the aim to develop and prepare a product (pancake) from the composite flour consisting of whole wheat flour, foxtail millet flour and cassava flour; to assess its organoleptic properties and nutrient composition; and to calculate the cost of the product. The organoleptic properties of the pancake such as color and appearance; body and texture; taste and flavour; and overall acceptability were analyzed and the nutritional composition was also calculated. Four (4) treatments namely T₀, T₁, T₂ and T₃ with varying proportion of the flours were prepared with T₀ as the control. The sensory assessment conducted using the "9-point Hedonic Scale" revealed that T₂ (70:15:15::WWF:FMF:CF) exhibited the highest level of acceptability in terms of color, texture, taste, and overall appeal. To determine the nutritional content of the product, the nutritive values of its ingredients were calculated per 100g. The findings indicated that T₂ (70:15:15::WWF:FMF:CF) boasted superior nutritional attributes compared to the control, T₀. Specifically, T₂ contained higher levels of energy (495.74 kcal), carbohydrates (74.86 g), dietary fiber (4.32 g), and calcium (93.92 mg). The production costs for each treatment were as follows: Rs. 20.61 for T₀; Rs. 22.09 for T₁; Rs. 22.84 for T₂; and Rs. 23.69 for T₃. Consequently, it was evident that utilizing composite flour in the development of this snack had a significant impact on its nutritional profile.