Production, Nutritional and Sensory Properτies of Cassava-Whole Wheat Pancake

June 10, 2026Open Access

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Key Points

The aim is to evaluate the production, nutritional, and sensory properties of pancakes made from cassava and whole wheat flour.
Evaluated the production process of pancakes using cassava and whole wheat flour.
Analyzed the nutritional content through standard techniques.
Conducted sensory evaluation with a panel to assess taste and texture.
Pancakes showed significant nutritional benefits compared to traditional pancakes, especially in fiber content.
Sensory evaluation indicated a preference for pancakes made from the combined flours due to taste and texture.
The study suggests potential for enhancing dietary diversity through the use of cassava.

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Research article examines nutritional and sensory properties of cassava-whole wheat pancake, highlighting implications for dietary diversity.

Research article published in JCARM.

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Ajiboso et al. (2026) studied this question.

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