The study identified millet as an important grain in the production of pancakes in Ghana, truncating excessive wheat importation and ensuring self-reliance. Accordingly, millet flour was produced, and a standardised recipe developed for its use in the preparation of pancake. These pancakes were encoded and submitted for a sensory evaluation of 22 tasters. They gave their valuation on the colour, taste, texture, flavour, appearance and overall quality of each product following a hedonic scale of 9 points: 9 (I like extremely) to 1 (I don’t like).
The finding of the research indicates that the objectives of the had been achieved. However, having gone through the various procedures of testing the pancakes prepared from millet flour, the following were observed. The determinants (color, taste, flavor, texture and appearance) are a good technique that could be used to add value to it. The determinants as well as the packaging material used does not only attract consumers but also improved the quality, standard and hygiene of the product. Finally, it must be emphasized that, if all the necessary recommendations suggested from the findings of this research, it would advance the government of Ghana’s call for reduce importation of wheat, while ensuring food security.
Inhaltsverzeichnis (Table of Contents)
- Chapter one
- Introduction
- Background of the study
- Problem statement
- Objectives of the Study
- Main objective
- Specific objectives
- Significance of the Study
- Delimitation of the study
- Organization of chapters
- Chapter two
- Materials and methods
- Introduction
- Equipment
- Ingredients
- Recipe development
- Chapter three
- Summary of findings, Conclusion and Recommendations
- Introduction
- Summary of findings
- Conclusion
- Recommendations
- Exploring the potential of millet flour in pancake production
- Developing and evaluating recipes for millet flour pancakes
- Analyzing the properties of millet flour in relation to pancake production
- Investigating the impact of different ingredients and techniques on the quality of the final product
- Contributing to the knowledge base on alternative grain-based products
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This long essay aims to explore the feasibility of using millet flour to produce pancakes, contributing to the growing interest in alternative grain-based products. The study investigates the process of developing a recipe, considering the properties of millet flour and identifying optimal ingredients and techniques. The research focuses on providing a comprehensive overview of the process, encompassing essential aspects of material selection, preparation, and final product evaluation.
Zusammenfassung der Kapitel (Chapter Summaries)
Chapter one introduces the background of the study, highlighting the rising popularity of alternative grains and the need for innovative food products. The chapter then outlines the problem statement, which focuses on the lack of readily available recipes for millet flour pancakes. The study's objectives, including the development of a suitable recipe, are presented, along with the significance of the study and its delimitations. The chapter concludes with an overview of the organization of the following chapters.
Chapter two delves into the materials and methods employed in the study. This chapter introduces the equipment and ingredients utilized in the pancake preparation process, providing detailed descriptions of each. The chapter then focuses on recipe development, outlining the steps taken in creating and refining the recipes. The chapter also includes tables detailing the equipment and the recipes themselves.
Schlüsselwörter (Keywords)
This research focuses on exploring the use of millet flour in pancake production. The study utilizes practical methods and ingredient analysis to develop suitable recipes, highlighting the properties of millet flour in relation to baking and culinary applications. Keywords include millet flour, pancake production, recipe development, alternative grains, food innovation, and culinary research.
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- Mubarik Mahamud (Author), Abdulai Azaru (Author), Abdul Razak Hajaratu (Author), Fuseini Mariam Sugri (Author), Abdul Fataw Zeinab (Author), 2023, Production of pancakes with millet flour in Ghana, Munich, GRIN Verlag, https://www.hausarbeiten.de/document/1438687
