(P02-037-23) Nutritional Qualities and Sensory Properties of Biscuits Made From Orange Fleshed Sweet Potatoes (Ipomoea batatas L) Composite Flour

Objectives: The objective of this study is to produce biscuit from orange fleshed sweet potatoes (Ipomoea batatas L.) blend with wheat flour and to determine the nutrient composition and sensory properties for acceptability.

Methods: OFSP (3kg) was purchased from new Market Wukari and processed under hygienic condition in the Food Science Laboratory of Federal University Wukari. The composite flour was formulated based on ratios and properly coded: (95:5) - WOF 1, (90:10) WOF 2, (85:15) WOF 3, (80:20) WOF 4 and (75:25) WOF 5 and 100% Wheat flour as a control. The flour blends biscuits were subjected to proximate, vitamin and mineral compositions according to AOAC, (2015).

Results: The results of proximate composition of orange fleshed sweet potatoes with wheat flour blend biscuit are presented in Table 1. The protein content ranges from 17.89% to 6.33% of sample WOF 1,2,3(containing 5%, 10%, 15% orange fleshed sweet potatoes flour) respectively.

The results of mineral composition of orange fleshed sweet potatoes with wheat blend biscuit are presented in Table 2. The calcium content ranged from 3.94 mg for WOF1 and 2.27 mg WOF 4. The highest magnesium content recorded was 0.79mg for WOF 9 while potassium content ranged from 1.94 mg to 1.12mg. The iron content ranged from 114.92 mg to 66.08 mg while zinc content ranged 72.62 mg to 41.76 mg.

The results of the vitamins composition of orange fleshed sweet potatoes with wheat blend biscuit are presented in Table 3. WOF1 has the highest vitamins 3.64, 3.05, 1.59 and 1.39 in vitamin C, B6, B12 and vitamin A respectively. Folate was generally low in all the samples however, WOF4 (80% wheat flour and 20% OFSP flour) had the highest folate content (0.35). Vitamin C and B6 content were appreciable in WOF3 blend of 85% wheat flour and 15% OFSP flour (1.75 and 1.36) respectively. Vitamin E content ranges from (0.06) in WHF (100% wheat flour as control) to (0.28) in WOF1.

The results of the sensory evaluation shows that all samples, WOF1 to WOF5 were generally liked and accepted by the judges. However, WOF3, WOF2 and WOF1 had the highest rate of acceptability in terms of colour, texture, aroma and taste. WHF (100% wheat flour) control had the lowest rate of acceptability.

Conclusions: In conclusion, OFSP improved the nutritional qualities of the Biscuit as well as the sensory acceptability by the judges.

Funding Sources: This research is personally funded by the authors.