Pancake Formulations Based on Plantain Flour (<i>Musa</i> AAB)

Ngoh Newilah Gérard Bertin; Nafack Tsazeu Judicael Boris; Tembe Tembe Jonas; Nkouandou Mama; Ngombi Ngombi Eric; Asseng Charles Carnot

doi:doi:10.11648/j.ijfsb.20170203.13

Pancake Formulations Based on Plantain Flour (Musa AAB)

Ngoh Newilah Gérard Bertin, Nafack Tsazeu Judicael Boris, Tembe Tembe Jonas, Nkouandou Mama, Ngombi Ngombi Eric, Asseng Charles Carnot

Published in International Journal of Food Science and Biotechnology (Volume 2, Issue 3)

Received: 1 June 2017 Accepted: 19 June 2017 Published: 26 July 2017

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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.

Published in	International Journal of Food Science and Biotechnology (Volume 2, Issue 3)
DOI	10.11648/j.ijfsb.20170203.13
Page(s)	87-96
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Plantain, Flour, Formulation, Pancakes

References

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APA Style

Ngoh Newilah Gérard Bertin, Nafack Tsazeu Judicael Boris, Tembe Tembe Jonas, Nkouandou Mama, Ngombi Ngombi Eric, et al. (2017). Pancake Formulations Based on Plantain Flour (Musa AAB). International Journal of Food Science and Biotechnology, 2(3), 87-96. https://doi.org/10.11648/j.ijfsb.20170203.13

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ACS Style

Ngoh Newilah Gérard Bertin; Nafack Tsazeu Judicael Boris; Tembe Tembe Jonas; Nkouandou Mama; Ngombi Ngombi Eric, et al. Pancake Formulations Based on Plantain Flour (Musa AAB). Int. J. Food Sci. Biotechnol. 2017, 2(3), 87-96. doi: 10.11648/j.ijfsb.20170203.13

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AMA Style

Ngoh Newilah Gérard Bertin, Nafack Tsazeu Judicael Boris, Tembe Tembe Jonas, Nkouandou Mama, Ngombi Ngombi Eric, et al. Pancake Formulations Based on Plantain Flour (Musa AAB). Int J Food Sci Biotechnol. 2017;2(3):87-96. doi: 10.11648/j.ijfsb.20170203.13

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@article{10.11648/j.ijfsb.20170203.13,
  author = {Ngoh Newilah Gérard Bertin and Nafack Tsazeu Judicael Boris and Tembe Tembe Jonas and Nkouandou Mama and Ngombi Ngombi Eric and Asseng Charles Carnot},
  title = {Pancake Formulations Based on Plantain Flour (Musa AAB)},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {3},
  pages = {87-96},
  doi = {10.11648/j.ijfsb.20170203.13},
  url = {https://doi.org/10.11648/j.ijfsb.20170203.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170203.13},
  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.},
 year = {2017}
}

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TY  - JOUR
T1  - Pancake Formulations Based on Plantain Flour (Musa AAB)
AU  - Ngoh Newilah Gérard Bertin
AU  - Nafack Tsazeu Judicael Boris
AU  - Tembe Tembe Jonas
AU  - Nkouandou Mama
AU  - Ngombi Ngombi Eric
AU  - Asseng Charles Carnot
Y1  - 2017/07/26
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfsb.20170203.13
DO  - 10.11648/j.ijfsb.20170203.13
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 87
EP  - 96
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20170203.13
AB  - 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.
VL  - 2
IS  - 3
ER  -

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Author Information

Ngoh Newilah Gérard Bertin

Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, 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

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Ngoh Newilah Gérard Bertin, Nafack Tsazeu Judicael Boris, Tembe Tembe Jonas, Nkouandou Mama, Ngombi Ngombi Eric, et al. (2017). Pancake Formulations Based on Plantain Flour (Musa AAB). International Journal of Food Science and Biotechnology, 2(3), 87-96. https://doi.org/10.11648/j.ijfsb.20170203.13

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ACS Style

Ngoh Newilah Gérard Bertin; Nafack Tsazeu Judicael Boris; Tembe Tembe Jonas; Nkouandou Mama; Ngombi Ngombi Eric, et al. Pancake Formulations Based on Plantain Flour (Musa AAB). Int. J. Food Sci. Biotechnol. 2017, 2(3), 87-96. doi: 10.11648/j.ijfsb.20170203.13

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AMA Style

Ngoh Newilah Gérard Bertin, Nafack Tsazeu Judicael Boris, Tembe Tembe Jonas, Nkouandou Mama, Ngombi Ngombi Eric, et al. Pancake Formulations Based on Plantain Flour (Musa AAB). Int J Food Sci Biotechnol. 2017;2(3):87-96. doi: 10.11648/j.ijfsb.20170203.13

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@article{10.11648/j.ijfsb.20170203.13,
  author = {Ngoh Newilah Gérard Bertin and Nafack Tsazeu Judicael Boris and Tembe Tembe Jonas and Nkouandou Mama and Ngombi Ngombi Eric and Asseng Charles Carnot},
  title = {Pancake Formulations Based on Plantain Flour (Musa AAB)},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {3},
  pages = {87-96},
  doi = {10.11648/j.ijfsb.20170203.13},
  url = {https://doi.org/10.11648/j.ijfsb.20170203.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170203.13},
  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.},
 year = {2017}
}

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TY  - JOUR
T1  - Pancake Formulations Based on Plantain Flour (Musa AAB)
AU  - Ngoh Newilah Gérard Bertin
AU  - Nafack Tsazeu Judicael Boris
AU  - Tembe Tembe Jonas
AU  - Nkouandou Mama
AU  - Ngombi Ngombi Eric
AU  - Asseng Charles Carnot
Y1  - 2017/07/26
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfsb.20170203.13
DO  - 10.11648/j.ijfsb.20170203.13
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 87
EP  - 96
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20170203.13
AB  - 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.
VL  - 2
IS  - 3
ER  -

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