Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (<i>cheela</i>) Mix for Children

Caresma Chuwa; Anju Dhiman; Paul Saidia; Abdulsudi Issa-Zacharia

doi:doi:10.11648/j.wjfst.20230704.12

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Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children

Caresma Chuwa, Anju Dhiman, Paul Saidia, Abdulsudi Issa-Zacharia^*

Published in World Journal of Food Science and Technology (Volume 7, Issue 4)

Received: 31 October 2023 Accepted: 17 November 2023 Published: 24 November 2023

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Abstract

The purpose of this study was to investigate the quality of formulated ready-to-cook pancake (cheela) mix from blends of rice flour supplemented with ripe pumpkin powder with table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant (base recipe), rice flour supplemented with chickpea flour, rice flour supplemented with soybean flour and rice flour supplemented with green gram flour with pumpkin powder, table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant. Refined oil was used for the preparation of pancake (cheela) mix for serving. From each blend, six recipes were formulated, standardized and subjected to consumers for sensory evaluation. The best recipes from each blend based on sensory evaluation were prepared and referred to as R₁, R₂, R₃ and R₄. R₁(75% rice flour+ 25% pumpkin powder), R₂ (65% rice flour +10% chickpea flour), R₃ (55% rice flour+20% soybean flour) and R₄ (45% rice flour+30% green gram flour) were prepared and kept to the Aluminiun Laminated Pouches (ALP) and glass jars for nutritional characteristics evaluation. Based on sensory evaluation, the ready-to-cook pancake (cheela) mix for serving from the recipe (R₁) had the highest overall acceptability score of 8.79 however all recipes had scores above the acceptable limit. The ready-to-cook pancake (cheela) mix supplemented with soybean flour (R₃) exhibited the highest nutritional values for crude protein 25.76%, crude fat 8.78 %, crude fibre 7.04 % and total energy 382.46 Kcal/100g. Soybean flour is very nutritious therefore, it should be incorporated into staple foods for children in least-developed countries to alleviate malnutrition, especially Protein Energy Malnutrition (PEM). The recipes of the present study are relevant to the Government, NGOs and other agencies to eradicate malnutrition.

Published in	World Journal of Food Science and Technology (Volume 7, Issue 4)
DOI	10.11648/j.wjfst.20230704.12
Page(s)	81-90
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), 2024. Published by Science Publishing Group

Keywords

Pancake (cheela) Mix, Malnutrition, Recipes, Sensory Evaluation, Nutritional, Characteristics

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APA Style

Chuwa, C., Dhiman, A., Saidia, P., Issa-Zacharia, A. (2023). Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children. World Journal of Food Science and Technology, 7(4), 81-90. https://doi.org/10.11648/j.wjfst.20230704.12

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ACS Style

Chuwa, C.; Dhiman, A.; Saidia, P.; Issa-Zacharia, A. Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children. World J. Food Sci. Technol. 2023, 7(4), 81-90. doi: 10.11648/j.wjfst.20230704.12

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AMA Style

Chuwa C, Dhiman A, Saidia P, Issa-Zacharia A. Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children. World J Food Sci Technol. 2023;7(4):81-90. doi: 10.11648/j.wjfst.20230704.12

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@article{10.11648/j.wjfst.20230704.12,
  author = {Caresma Chuwa and Anju Dhiman and Paul Saidia and Abdulsudi Issa-Zacharia},
  title = {Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children},
  journal = {World Journal of Food Science and Technology},
  volume = {7},
  number = {4},
  pages = {81-90},
  doi = {10.11648/j.wjfst.20230704.12},
  url = {https://doi.org/10.11648/j.wjfst.20230704.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20230704.12},
  abstract = {The purpose of this study was to investigate the quality of formulated ready-to-cook pancake (cheela) mix from blends of rice flour supplemented with ripe pumpkin powder with table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant (base recipe), rice flour supplemented with chickpea flour, rice flour supplemented with soybean flour and rice flour supplemented with green gram flour with pumpkin powder, table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant. Refined oil was used for the preparation of pancake (cheela) mix for serving. From each blend, six recipes were formulated, standardized and subjected to consumers for sensory evaluation. The best recipes from each blend based on sensory evaluation were prepared and referred to as R1, R2, R3 and R4. R1 (75% rice flour+ 25% pumpkin powder), R2 (65% rice flour +10% chickpea flour), R3 (55% rice flour+20% soybean flour) and R4 (45% rice flour+30% green gram flour) were prepared and kept to the Aluminiun Laminated Pouches (ALP) and glass jars for nutritional characteristics evaluation. Based on sensory evaluation, the ready-to-cook pancake (cheela) mix for serving from the recipe (R1) had the highest overall acceptability score of 8.79 however all recipes had scores above the acceptable limit. The ready-to-cook pancake (cheela) mix supplemented with soybean flour (R3) exhibited the highest nutritional values for crude protein 25.76%, crude fat 8.78 %, crude fibre 7.04 % and total energy 382.46 Kcal/100g. Soybean flour is very nutritious therefore, it should be incorporated into staple foods for children in least-developed countries to alleviate malnutrition, especially Protein Energy Malnutrition (PEM). The recipes of the present study are relevant to the Government, NGOs and other agencies to eradicate malnutrition.
},
 year = {2023}
}

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TY  - JOUR
T1  - Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children
AU  - Caresma Chuwa
AU  - Anju Dhiman
AU  - Paul Saidia
AU  - Abdulsudi Issa-Zacharia
Y1  - 2023/11/24
PY  - 2023
N1  - https://doi.org/10.11648/j.wjfst.20230704.12
DO  - 10.11648/j.wjfst.20230704.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 81
EP  - 90
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20230704.12
AB  - The purpose of this study was to investigate the quality of formulated ready-to-cook pancake (cheela) mix from blends of rice flour supplemented with ripe pumpkin powder with table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant (base recipe), rice flour supplemented with chickpea flour, rice flour supplemented with soybean flour and rice flour supplemented with green gram flour with pumpkin powder, table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant. Refined oil was used for the preparation of pancake (cheela) mix for serving. From each blend, six recipes were formulated, standardized and subjected to consumers for sensory evaluation. The best recipes from each blend based on sensory evaluation were prepared and referred to as R1, R2, R3 and R4. R1 (75% rice flour+ 25% pumpkin powder), R2 (65% rice flour +10% chickpea flour), R3 (55% rice flour+20% soybean flour) and R4 (45% rice flour+30% green gram flour) were prepared and kept to the Aluminiun Laminated Pouches (ALP) and glass jars for nutritional characteristics evaluation. Based on sensory evaluation, the ready-to-cook pancake (cheela) mix for serving from the recipe (R1) had the highest overall acceptability score of 8.79 however all recipes had scores above the acceptable limit. The ready-to-cook pancake (cheela) mix supplemented with soybean flour (R3) exhibited the highest nutritional values for crude protein 25.76%, crude fat 8.78 %, crude fibre 7.04 % and total energy 382.46 Kcal/100g. Soybean flour is very nutritious therefore, it should be incorporated into staple foods for children in least-developed countries to alleviate malnutrition, especially Protein Energy Malnutrition (PEM). The recipes of the present study are relevant to the Government, NGOs and other agencies to eradicate malnutrition.

VL  - 7
IS  - 4
ER  -

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Author Information

Caresma Chuwa

Tanzania Agricultural Research Institute (TARI), Ukiriguru, Mwanza
Anju Dhiman

Department of Food Science and Technology, Y. S. Parmar University of Horticulture and Forestry, Nauni, India
Paul Saidia

Tanzania Agricultural Research Institute (TARI), Ukiriguru, Mwanza
Abdulsudi Issa-Zacharia

Department of Food Science and Agro-Processing Engineering, School of Engineering, Sokoine University of Agriculture, Chuo Kikuu, Morogoro, Tanzania

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APA Style

Chuwa, C., Dhiman, A., Saidia, P., Issa-Zacharia, A. (2023). Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children. World Journal of Food Science and Technology, 7(4), 81-90. https://doi.org/10.11648/j.wjfst.20230704.12

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ACS Style

Chuwa, C.; Dhiman, A.; Saidia, P.; Issa-Zacharia, A. Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children. World J. Food Sci. Technol. 2023, 7(4), 81-90. doi: 10.11648/j.wjfst.20230704.12

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AMA Style

Chuwa C, Dhiman A, Saidia P, Issa-Zacharia A. Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children. World J Food Sci Technol. 2023;7(4):81-90. doi: 10.11648/j.wjfst.20230704.12

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@article{10.11648/j.wjfst.20230704.12,
  author = {Caresma Chuwa and Anju Dhiman and Paul Saidia and Abdulsudi Issa-Zacharia},
  title = {Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children},
  journal = {World Journal of Food Science and Technology},
  volume = {7},
  number = {4},
  pages = {81-90},
  doi = {10.11648/j.wjfst.20230704.12},
  url = {https://doi.org/10.11648/j.wjfst.20230704.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20230704.12},
  abstract = {The purpose of this study was to investigate the quality of formulated ready-to-cook pancake (cheela) mix from blends of rice flour supplemented with ripe pumpkin powder with table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant (base recipe), rice flour supplemented with chickpea flour, rice flour supplemented with soybean flour and rice flour supplemented with green gram flour with pumpkin powder, table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant. Refined oil was used for the preparation of pancake (cheela) mix for serving. From each blend, six recipes were formulated, standardized and subjected to consumers for sensory evaluation. The best recipes from each blend based on sensory evaluation were prepared and referred to as R1, R2, R3 and R4. R1 (75% rice flour+ 25% pumpkin powder), R2 (65% rice flour +10% chickpea flour), R3 (55% rice flour+20% soybean flour) and R4 (45% rice flour+30% green gram flour) were prepared and kept to the Aluminiun Laminated Pouches (ALP) and glass jars for nutritional characteristics evaluation. Based on sensory evaluation, the ready-to-cook pancake (cheela) mix for serving from the recipe (R1) had the highest overall acceptability score of 8.79 however all recipes had scores above the acceptable limit. The ready-to-cook pancake (cheela) mix supplemented with soybean flour (R3) exhibited the highest nutritional values for crude protein 25.76%, crude fat 8.78 %, crude fibre 7.04 % and total energy 382.46 Kcal/100g. Soybean flour is very nutritious therefore, it should be incorporated into staple foods for children in least-developed countries to alleviate malnutrition, especially Protein Energy Malnutrition (PEM). The recipes of the present study are relevant to the Government, NGOs and other agencies to eradicate malnutrition.
},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children
AU  - Caresma Chuwa
AU  - Anju Dhiman
AU  - Paul Saidia
AU  - Abdulsudi Issa-Zacharia
Y1  - 2023/11/24
PY  - 2023
N1  - https://doi.org/10.11648/j.wjfst.20230704.12
DO  - 10.11648/j.wjfst.20230704.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 81
EP  - 90
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20230704.12
AB  - The purpose of this study was to investigate the quality of formulated ready-to-cook pancake (cheela) mix from blends of rice flour supplemented with ripe pumpkin powder with table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant (base recipe), rice flour supplemented with chickpea flour, rice flour supplemented with soybean flour and rice flour supplemented with green gram flour with pumpkin powder, table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant. Refined oil was used for the preparation of pancake (cheela) mix for serving. From each blend, six recipes were formulated, standardized and subjected to consumers for sensory evaluation. The best recipes from each blend based on sensory evaluation were prepared and referred to as R1, R2, R3 and R4. R1 (75% rice flour+ 25% pumpkin powder), R2 (65% rice flour +10% chickpea flour), R3 (55% rice flour+20% soybean flour) and R4 (45% rice flour+30% green gram flour) were prepared and kept to the Aluminiun Laminated Pouches (ALP) and glass jars for nutritional characteristics evaluation. Based on sensory evaluation, the ready-to-cook pancake (cheela) mix for serving from the recipe (R1) had the highest overall acceptability score of 8.79 however all recipes had scores above the acceptable limit. The ready-to-cook pancake (cheela) mix supplemented with soybean flour (R3) exhibited the highest nutritional values for crude protein 25.76%, crude fat 8.78 %, crude fibre 7.04 % and total energy 382.46 Kcal/100g. Soybean flour is very nutritious therefore, it should be incorporated into staple foods for children in least-developed countries to alleviate malnutrition, especially Protein Energy Malnutrition (PEM). The recipes of the present study are relevant to the Government, NGOs and other agencies to eradicate malnutrition.

VL  - 7
IS  - 4
ER  -

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