Development and quality evaluation of pancake premix prepared from chickpea, quinoa, black gram, pearl millet and sorghum flours

Abstract

This study investigates the development and quality evaluation of pancake premix. Preparation of pancake premix involves soaking, grinding and drying process. Preparation of pancake batter is time consuming process so the major challenge is reducing preparation time and providing convenient food product. The innovative aspect of this work involves drying the prepared pancake batter using a cabinet tray drier at 70 °C. The pancake premix sample is evaluated for the parameters such as nutritional composition, organoleptic evaluation and shelf life. The formulation of the premix prepared by ingredients such as chickpeas, black gram dal, quinoa, pearl millet, and sorghum, providing a nutrient-rich blend intended to improve the ease and health benefits of pancake preparation. The sensory evaluation results revealed that Treatment T1, with the flour ratios of 30:25:15:15:15 (chickpea, quinoa, black gram, pearl millet, and sorghum flours) was best in appearance, aroma, taste and texture among the various formulations. Nutritional analysis of the selected pancake premix powder revealed a composition of 73.64% carbohydrates, 14.31% protein, 3.15% crude fibre and an energy content of 390.42 kcal per 100 grams. The mineral profile of this premix was good source of phosphorus (341 mg/100 g), calcium (61.46 mg/100 g), and magnesium (164.6 mg/100 g), surpassing the levels found in the control sample. For final preparation, the premix powder was reconstituted with water at a ratio of 1:1. (100 g of pancake premix powder: 100 ml of water) to produce the batter.