Effect of orange-fleshed sweet potato flour on the quality of wheat-based biscuits
September 9, 2026
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| Article Title: | Effect of orange-fleshed sweet potato flour on the quality of wheat-based biscuits |
| Authors: | Bolaji-Fakorede E.O., Fakorede B.M., Adepeju A.B., Oyinloye A.M. |
| Affiliation: | Department of Food Science and Technology, Federal University Oye-Ekiti, Ekiti State, Nigeria Department of Soil Science and Land Resources Management, Federal University Oye-Ekiti, Ekiti State, Nigeria |
| Abstract: | This study evaluated the effect of orange-fleshed sweet potato flour (OFSPF) on the quality of wheat-based biscuits in response to the growing demand for nutrient-enriched functional bakery products. Wheat flour was substituted with OFSPF at 0, 10, 20, and 30% levels under a completely randomized design. Proximate composition, functional properties, and sensory acceptability were determined using standard analytical methods. Data were analyzed using ANOVA and Tukey’s HSD test at p < 0.05. Results showed that increasing OFSPF substitution significantly increased moisture, ash, crude fiber, and water absorption capacity, while protein content, spread ratio, and sensory acceptability decreased. Carbohydrate content was not significantly affected by the treatments. Sensory evaluation indicated that biscuits containing up to 20% OFSPF remained highly acceptable, whereas 30% substitution reduced consumer preference. The study concludes that OFSPF can be incorporated into wheat-based biscuits at up to 20% substitution to improve nutritional quality without compromising acceptability. |
| Keywords: | composite flour, functional properties, orange-fleshed sweet potato flour, proximate composition, sensory evaluation, wheat-based. |
| *Correspondence: | Esther Omasan Bolaji-Fakorede, Department of Food Science and Technology, Federal University Oye-Ekiti, Ekiti State, Nigeria, Tel. +2349034314174, email: estherbolajimartins@gmail.com |
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