Volume 2, Issue 3, August 2017, Page: 87-96
Pancake Formulations Based on Plantain Flour (Musa AAB)
Ngoh Newilah Gérard Bertin, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon; Laboratory of Postharvest Technology, African Research Centre on Bananas and Plantains (CARBAP), Douala, Cameroon
Nafack Tsazeu Judicael Boris, Laboratory of Plant Biology and Physiology, Faculty of Science, University of Douala, Douala, Cameroon
Tembe Tembe Jonas, Laboratory of Postharvest Technology, African Research Centre on Bananas and Plantains (CARBAP), Douala, Cameroon
Nkouandou Mama, Laboratory of Postharvest Technology, African Research Centre on Bananas and Plantains (CARBAP), Douala, Cameroon
Ngombi Ngombi Eric, Laboratory of Postharvest Technology, African Research Centre on Bananas and Plantains (CARBAP), Douala, Cameroon
Asseng Charles Carnot, Laboratory of Plant Biology and Physiology, Faculty of Science, University of Douala, Douala, Cameroon
Received: Jun. 1, 2017;       Accepted: Jun. 19, 2017;       Published: Jul. 26, 2017
DOI: 10.11648/j.ijfsb.20170203.13      View  1285      Downloads  81
Abstract
In order to contribute to the reduction of postharvest losses of bananas and plantains and to diversify uses of plantain in Cameroon, flours obtained from a local plantain cultivar (Big ebanga) were used for pancakes production. The results of physicochemical parameters of flours varied significantly (P < 0.05). In addition, the optimization of pancakes formulation enabled to retain three most appreciated preparations by consumers. Formulations were differently encoded, depending on their composition. They were further added to the conventional one based on wheat flour, also encoded, and the four products were submitted to a sensory evaluation gathering 72 tasters. They gave their valuation on the colour, taste, texture, aroma and the overall quality of each product following a hedonic scale of 9 points: 9 (I like extremely) to 1 (I don’t like). Statistical analyses show that product 430 (made of 100% wheat flour) indicated an overall average appreciation of 7.29 while the product 136 (made of 100% of plantain flour) has an overall average rating of 6.76. After ANOVA, DUNCAN test showed no significant difference between the overall quality of product 430 and product 136. This study clearly indicates that plantain flour can be used for the preparation of pancakes that meet consumer’s expectations.
Keywords
Plantain, Flour, Formulation, Pancakes
To cite this article
Ngoh Newilah Gérard Bertin, Nafack Tsazeu Judicael Boris, Tembe Tembe Jonas, Nkouandou Mama, Ngombi Ngombi Eric, Asseng Charles Carnot, Pancake Formulations Based on Plantain Flour (Musa AAB), International Journal of Food Science and Biotechnology. Vol. 2, No. 3, 2017, pp. 87-96. doi: 10.11648/j.ijfsb.20170203.13
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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