PRODUCTION AND QUALITY EVALUATION OF PAN-CAKE MADE FROM FINGER-MILLET AND WHEAT FLOUR

ABSTRACT This study aimed to evaluate the nutrients composition and sensory attribute of pancakes made from wheat-finger millet flour mixes. Finger millet (Eleusinecoracna) were sorted, fermented, second portion was roasted(10 min) and processed into flour. Pancakes were prepared after incorporation of fermented and roasted finger millet flour at 10, 20, and 30% to 90, 80 and 70% of wheat flour respectively. 100% wheat flour pancake was produced as control sample. The proximate composition of the pancake samples ranged between 10.52 – 12.14%, 9.22 – 18.49%, 11.55 – 15.59%, 2.98 – 4.01%, 1.01 – 1.86% and 51.60 – 63.13% for moisture, protein, fat, ash, crude fibre and carbohydrate content respectively. The mineral composition of the samples showed that sample FFP3 (70% wheat flour + 30% fermented finger millet flour) had highest value in calcium (395.25 mg/100 g), iron (2.94 mg/100 g) and magnesium (373.73 mg/100 g). Sample RFP3 (70% wheat flour + 30% roasted finger millet flour) had highest sodium of 3.45 mg/100 g. The sensory evaluation of the pancake showed that 100% wheat flour was mostly acceptable. However, substitution up to 20% finger millet flour addition was still preferred by the panelists. These showed that snacks developed have a better nutritional value and can be used to combat protein energy malnutrition in the developing countries.