Physical, Proximate Composition and Sensory Properties of Tigernut-Cowpea Flour Pancakes

Abstract

This study evaluated the proximate composition and sensory properties of pancakes produced from tigernut-cowpea flour blends. The samples were coded TCPA, TCPB, TCPC, TCPD, TCPE and TCPF for pancakes produced from 5, 10, 15, 20, 30, 40 and 50% cowpea substitutions respectively. Pancake samples coded WP, TP and CP were also respectively, produced from 100 % of wheat, tigernut and cowpea as controls. Standard methods were used for all used for the analysis. The diameter and thickness of the pancakes varied significantly (P≤0.05) from 114.45 - 145.05 mm and 2.00 - 3.90 mm respectively. Increase in thickness resulted in decrease in spread ration of the samples which ranged from 37.22 - 66.43 %. The proximate composition of the pancakes varied from 6.74 - 35.23, 4.68 - 10.55, 25.11 - 29.68, 1.08 - 2.05, 1.50 - 7.74 and 25.58 - 53.83 % for moisture, protein, fat, ash, crude fibre and carbohydrate respectively. The protein content increased significantly (P≤0.05) with increase in cowpea substitution. The energy value ranged from 370.51 - 484.69 Kcal/g, and can meet about 43 - 52 % and 34 - 41 % of the energy requirement of an adult male and female involved in moderate activity. Mean scores of the sensory attributes ranged from 5.35 - 6.30, 4.55 - 7.00, 4.85 - 7.00, 5.50 - 6.10, 5.15 -7.05, 6.00 - 6.55 and 5.60 - 6.55 respectively for aroma, appearance, colour, flavor, crunchiness, sweetness and overall acceptability. The pancakes were rich in nutrients and energy and were acceptable to the assessors regardless of the degree of substitution. Thus, offering a value addition to the less utilized root and legume.