Adoko, Melas CayrolOlum, SolomonElolu, SamuelOngeng, Duncan2022-09-062022-09-062021Adoko, M. C., Olum, S., Elolu, S., & Ongeng, D. (2021). Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old. Journal of Culinary Science & Technology, 1-25.https://doi.org/10.1080/15428052.2021.1911899https://nru.uncst.go.ug/handle/123456789/4562Innovative use of locally available food resources to develop products of enhanced nutritional quality is one of the strategies believed to alleviate deficiencies of essential micronutrients such as vitamin A and iron that are endemic among children 2–5 years in developing countries such as Uganda. New cassava-based pancake (kabalagala) formulae composed of orange-fleshed sweet potato, iron-rich beans, cassava and sweet banana were developed to target vitamin A and iron needs of children 2–5 years in Uganda. The new products had better sensory appeal and nutrient density, had better physical properties during storage, were stable to oxidative rancidity but had lower microbial shelf-life compared to the original pancake formula (composed of cassava and sweet banana). Notwithstanding bioavailability constraints, theoretical nutritional computation revealed that serving 100 g (approximately four pieces) of the new products would contribute approximately 99–102% of vitamin A and 110–119% of iron requirements of the targeted children.enCassava-based pancake; nutritional composition; sensory preference; storage stabilityArticle