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.
Table of Contents
1.0 Introduction
1.1 Background of the study
1.2 Problem statement
1.3 Objectives of the Study
1.3.1 Main objective
1.3.2 Specific objectives
1.4 Significance of the Study
1.5 Delimitation of the study
1.6 Organization of chapters
2.0 Materials and methods
2.1 Introduction
2.1.1 Equipment
2.1.2 Ingredients
2.1.3 Recipe development
3.0 Summary of findings, Conclusion and Recommendations
3.1 Introduction
3.2 Summary of findings
3.3 Conclusion
3.4 Recommendations
Research Objectives and Focus Areas
The primary focus of this study is to promote the utilization of millet-based flour in the production of pancakes in Ghana as a viable alternative to imported wheat, thereby enhancing food security and supporting local agricultural resources.
- Nutritional profile and benefits of pearl millet.
- Development of standardized recipes for millet pancakes.
- Sensory evaluation protocols for food product assessment.
- Market viability and packaging for millet-derived food products.
Excerpt from the Book
1.2 Problem statement
Ghana is among developing countries that spend several million dollars annually for the importation of wheat. Wheat is generally used in the production of baking in the country, including pancakes. Food scientists across the globe are advocating for better alternatives for wheat. There are practically no recipes for pancakes for dietary and preventive purposes.
Millet has been on the radar as a great substitute for wheat. It is more appropriate in Ghana, where millet cultivation is rife and relatively cheaper and readily available. Millet flour does not contain gluten, which allows its use in the development of gluten-free food products (Shi et al., 2016). Millet grain has a large number of nutrients, including proteins, sulfur-containing amino acids, minerals such as iron and calcium, carbohydrates and phenolic compounds that have antioxidant properties (Adebiyi et al., 2018). Millet has a positive effect on the cardiovascular system, helps lower blood pressure, and cholesterol, and has a lipotropic effect (Truswell, 2002). Products from millet flour remove antibiotics and toxins from the body. Millet flour is a valuable source of vitamins, mineanfibres, and fibre, and is an excellent alternative to wheat flour (Kiprushkina et al., 2020). To promote the use of millet-based flour for the manufacture of food products in Ghana, this study was carried out on the preparation of pancakes from millet flour.
Summary of Chapters
1.0 Introduction: This chapter provides the background for the study, highlighting the importance of millet in Ghana, the rationale for reducing wheat imports, and the specific research objectives.
2.0 Materials and methods: This section details the methodological framework, including the equipment used, the specific ingredients required, and the iterative process of recipe development for the pancakes.
3.0 Summary of findings, Conclusion and Recommendations: The final chapter summarizes the research outcomes regarding the viability of millet flour, offers conclusions based on sensory evaluation, and provides recommendations for industry and policy implementation.
Keywords
Millet, Flour, Pancakes, Food Security, Ghana, Agriculture, Sensory Evaluation, Gluten-free, Nutrition, Standardization, Product Development, Sustainable Ingredients, Import Substitution, Bakery Industry, Local Grain
Frequently Asked Questions
What is the primary purpose of this research project?
The research aims to develop a standardized recipe for making pancakes from local millet flour, providing a nutritious and sustainable alternative to imported wheat.
Which specific areas of food production are addressed?
The study covers ingredient selection, recipe development, sensory evaluation techniques, and the identification of suitable packaging for millet-based products.
What is the main goal or research question?
The study seeks to determine if millet flour can effectively serve as a substitute for wheat in pancake production while meeting consumer quality expectations.
What scientific methods were employed?
The researchers utilized a qualitative approach, involving experimental recipe development and sensory evaluation conducted by 22 tasters using a 9-point hedonic scale.
What does the main body of the work cover?
It covers the background of millet cultivation in Ghana, a detailed methodology of the preparation process, and an analysis of the final product's sensory attributes.
Which keywords characterize this work best?
Key terms include Millet, Flour, Pancakes, Import Substitution, Sustainable Agriculture, and Product Development.
Why is millet considered a better alternative to wheat in the Ghanaian context?
Millet is locally available, relatively cheaper, naturally gluten-free, and rich in essential micronutrients like iron and zinc compared to imported wheat.
How was the final recipe determined?
The final recipe was established after testing multiple versions and adjusting ingredient proportions—specifically milk and butter content—to improve the texture and thickness of the pancake mix.
What are the primary findings regarding product acceptance?
Respondents rated the taste, texture, flavor, and appearance of the millet pancakes as very good, indicating a strong market potential for the product.
What do the authors recommend to the government of Ghana?
The authors suggest that promoting the use of locally produced millet in the bakery industry would support the national advocacy for "made-in-Ghana" products and reduce dependence on foreign imports.
- Quote paper
- 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.grin.com/document/1438687
