Acceptability of Pancakes Made from Blends of Wheat Flour and Sweet Potato Flour Among University of Ilorin Students

The researcher observed the rising prevalence of diet-related health issues such as gluten sensitivity, diabetes, protein energy malnutrition. Hence, the need for development of other composite flour from sweet potato flour to be used in the production of pancakes to improve the nutritional composition of pancakes thereby fighting nutritional deficiencies. The study investigated the acceptability of pancakes made from blends of wheat flour and sweet potato flour among University of Ilorin students. Four research questions (4) were raised and one research hypothesis (1) was formulated and tested. The research design adopted for this study is Research and Development Design ( R&D). The judges used for this study comprised of (30) students. The judges were presented with six (6) coded samples produced from a composite flour of six possible formulations of wheat flour fortified with sweet potato flour pancakes. They were evaluated for appearance, aroma, texture, taste and overall acceptability. The instrument used for the study was Sensory Evaluation Score Card (SESC) which was filled by the participants during the testing session. Sensory Evaluation was judged on a 9-point hedonic scale ranging from "1" which indicates "Dislike extremely" and to "9" which indicates "Like extremely". Proximate analysis was determined by calculating the nutrient content ( Moisture, Ash, Crude fiber, Crude protein, Crude fat and Carbohydrate) of the products. One-way Analysis of Variance (ANOVA) was used to test for the significant differences in the nutrient and sensory properties of the samples. The result of sensory properties revealed that the sample WSP5 (80% wheat flour + 20% sweet potato flour) was the most preferred in appearance, texture, taste and overall acceptability =8.03 (±0.66) and the sample WF1 was the most preferred in aroma only while the sample WSP2 (95% wheat flour + 5% sweet potato flour) was the least preferred in appearance, texture, aroma, taste and overall acceptability = 3.97 (±2.09). Result of proximate composition showed that sample WSP4 = 85% wheat flour + 15% sweet potato flour has the highest moisture content (44.236%). WSP6 = 75% wheat flour + 25% sweet potato flour has the highest ash (3.678%), fiber (2.776%) and carbohydrate (36.044%)content. Sample WSP2 = 95% wheat flour + 5% sweet potato flour has the highest crude protein content (14.624%) and sample WSP3 = 90% wheat flour +10% sweet potato flour has the highest Fat & Oil content. It was observed that the null hypothesis was rejected (P