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

Ajiboso; Oreka Meka

doi:10.5281/zenodo.20604860

June 10, 2026Open Access

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

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Key Points

The aim is to evaluate the nutritional and sensory attributes of pancakes made from cassava and whole wheat flour.
Production of pancakes using cassava and whole wheat flour combinations.
Assessment of nutritional content through standard analytical methods.
Sensory evaluation conducted through consumer taste tests.
Pancakes exhibited higher nutritional value compared to those made with only whole wheat flour.
Positive consumer feedback on taste and texture was received, indicating acceptance of the product.
Results suggest that incorporating cassava enhances health benefits without compromising sensory appeal.

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Implication

Research article demonstrates enhanced nutritional and sensory properties in cassava-whole wheat pancakes, suggesting a healthier alternative for consumers.

Abstract

Research article published in JCARM.

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Ajiboso et al. (2026) studied this question.

synapsesocial.com/papers/6a2a533380c8f91e7f39ed35 https://doi.org/10.5281/zenodo.20604860

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

Key Points

No abstract yet

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Implication

Abstract

Discussion

Cite This Study

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

Key Points

No abstract yet

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

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