NUTRITIONAL QUALITIES OF PANCAKE PRODUCED FROM CASSAVA AND SOYFLOURS BLENDS ENRICHED WITH CALOTROPIS PROCERA LEAF SOAKED WATER

The nutritional qualities of pancake produced from cassava and soy flours blends enriched with Calotropis procera leaf soaked water was carried out using standard procedures. The results revealed ranges of mean values of 4.9-5.5%; and 0.4-1.6%; 3.8-11.0%; 11.0-17.2% 0.5-1.0% and 15.3-26.6% for moisture, ash, fat, protein, fibre and carbohydrates respectively in the formulated samples. Increased amount of soy flour in the formulation increased the crude fat and protein contents of the samples. At P>0.05, there was no significant effect of increased amount of soya flour on the moisture, ash, and carbohydrates contents of the samples. However, crude fat and proteins were significantly increased at P>0.05. The mean energy values were in the range of 186.6-228.5k/cal, there was no significant effects (P>0.05) of soy flour addition on energy values of samples A & B (186k/cal) and samples C & D (224.7kcal) but A & B and C & D significantly differed in energy value at P>0.05, increased amount of soy flour showed increment in the energy value. The relatively high moisture content of the blends may be attributed to the water absorbing capacity of cassava since cassava is rich in starch. Addition of soy flour positively correlates with increased and decreased levels of crude protein and carbohydrates by difference respectively. The sensory properties evaluated were taste, flavour, appearance, mouth feel and general acceptability. Soyflour and the enricher inclusion in the formulation were concluded to account for the increased nutritional and sensory qualities of the pancake samples. More research work on the use of natural plant extracts as enrichers or coagulants in confectioneries is hereby recommended.