QUALITY ASSESSMENT OF PANCAKE FROM FORMULATED BLENDS OF UNRIPE UNPEELED GREEN COOKING BANANA AND BAMBARA FLOUR
Abstract
Unripegreencookingbananasarerichinresistantstarchanddietary
fiber,whileBambaraflourisknownforitshighproteincontentandgood
digestibili
ty.Despitethenutritionalpotentialofunripeunpeeledgreencooking
bananaandBambaraflour,theyarestillunderutilizedinmanyregions
includingNigeria.Thi
sstudyaimstoexplorethefeasibilityandbenefitsof
usingformulatedblendsofunripeunpeeledgreencookingbananaand
Bambaraflourinpancakeproduction,focusingonnutritional
enhancement,sensoryattributesandsustainability.Themainobjectiveofthe
studyistoformulateblendsusingunripeunpeeledgreencookingbananaand
Bambaraflour.
Unripeunpeeledgreencookingbananaharvestedfrom ilobumarketinOsun
statewhileBambaranutwasgottenfrom BodijamarketinIbadan,
Methodusedforthepreparationofbananaflour:washingand
cleaning,sli
cing,dryi
ng(60degreesfor12hours),Grindingor
milling,si
eving(50mics).
MethodusedforthepreparationofBambaraflour:
cleaning,soaki
ng(24hours),dehulli
ng,blanching,drai
for24hours),cooling,milli
ning,ovendrying(55degrees
ng,sieving(0.8mm).
Theproximatecompositionofthepancakerangesfrom 40.53-42.70,0.53
1.53,1.
40-1.70,10.
99-12.03,0.
68-0.74,41.
49-45.17.Thefuncti
onalpropertiesofthe
pancakerangesfrom 0.59-0.76,80.33-94.67,130.00-135.00,
3.94-4.23,
6.33-22.00.
Thecolourpropertiesofthepancakerangesfrom 20.20-21.30,6.61-8.12,12.73
v
14.21,
entscompositionofthepancakerangesfrom
54.79-56.17.TheAntinutri
0.29-0.49,0.
20-0.30,0.13-0.
Inconclusion,evaluati
17,0.29-0.
39,0.38-0.61,
0.72-0.80.
ngthequalityofpancakesmadefrom blendsofunripe
unpeeledgreencookingbananaandBambaraflour,thisstudyaddressesboth
nutriti
onalandsensoryaspects.
ThesampleAFwith75%greencookingbananaand25%Bambaraflouristhe
bestsamplebecauseithasthehighestnutritionalacceptabilityfrom the
panelistsanditalsohasthehighestproteinandcrudefibercontent
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