Development and quality assessment of composite flour pancakes enriched with orange-fleshed sweet potato

Deepika, Vudari and Bukya, Anil (2025) Development and quality assessment of composite flour pancakes enriched with orange-fleshed sweet potato. World Journal of Advanced Research and Reviews, 27 (1). pp. 2181-2186. ISSN 2581-9615

This study aimed to develop and evaluate nutritionally enriched pancakes using composite flour formulations incorporating orange-fleshed sweet potato (OFSP), oats and wheat flour. Three formulations (T1, T2, T3) were standardized and subjected to sensory, nutritional and microbiological analyses. Among the variants, T2 (50% OFSP, 15% oats, 25% wheat flour) exhibited superior sensory acceptability across all evaluated parameters. Nutritional analysis of the T2 sample revealed a balanced composition with notable levels of protein (13.21 g/100 g), dietary fiber (4.7 g/100 g) and beta-carotene-derived vitamin A (613 µg/100 g), along with significant quantities of iron and calcium. Microbial assessments confirmed the product’s safety, with minimal microbial load and absence of pathogenic organisms. The findings support the potential of OFSP-enriched pancakes as a functional food with sensory appeal and nutritional benefits, particularly for populations vulnerable to micronutrient deficiencies.