NUTRITIONAL EVALUATION OF GLUTEN FREE PANCAKE MIX FROM MALTED AMARANTH GRAINS, CREAM-FLESHED SWEET POTATOES AND BAMBARA NUT FLOUR

Abstract The increasing demand for gluten-free products has led to the exploration of nutrient-rich, underutilized crops as functional ingredients. This study investigates the nutritional potential of a gluten-free pancake mix developed from malted amaranth grains, cream-fleshed sweet potatoes, and Bambara nut flour. The research evaluated the nutritional quality of six pancake formulations: PANC I (15% MGAF, 50% CFSPF, 35% BNF), PANC II (20% MGAF, 10% CFSPF, 40% BNF), PANC III (25% MGAF, 30% CFSPF, 45% BNF), PANC IV (30% MGAF, 20% CFSPF, 50% BNF), PANC V (100% BNF), and PANC VI (100% wheat flour as control). Ingredient processing involved malting of amaranth grains, drying of sweet potatoes, and soaking/dehulling of Bambara nuts. Proximate analysis revealed significant (p < 0.05) variations in nutrient composition: protein (20.65–23.36%), fiber (1.92–3.62%), carbohydrates (62.28–67.35%), ash (1.38–2.13%), fat (1.89–2.09%), and moisture (5.41–10.09%). Mineral analysis indicated high levels of calcium (13.34–24.85 ppm) and potassium (181.33–214.33 ppm), though zinc content remained critically low (0.03–0.06 ppm). Anti-nutritional factors such as phytate (5.60–22.56 mg/g) and oxalate (45.02–81.13 mg/g) varied significantly. Blends rich in CFSPF showed the highest vitamin A (13.35–15.25 µg/g) and vitamin C (0.28–0.63 µg/g) content. Pasting characteristics identified PANC I as having the most favorable viscosity (peak: 4991 cP; final: 4484 cP), supporting desirable pancake texture. Sensory evaluations ranked PANC VI (control) highest in appearance, taste, and flavor, while nutrient-rich blends like PANC I scored lower due to textural and flavor constraints. However, PANC I and IV demonstrated superior nutritional profiles, particularly in protein, fiber, and micronutrient content, suggesting their potential as improved gluten-free alternatives. Recommendations include zinc fortification and techniques such as extended fermentation to reduce anti-nutrients and enhance mineral bioavailability. This study highlights the promise of incorporating locally sourced, underutilized crops into functional gluten-free foods to support the dietary needs of gluten-sensitive populations.