Vol. 10, Issue 11, Part F (2024)

Abstract
The increasing demand for healthier snack options has led to the exploration of alternative ingredients that enhance the nutritional quality of common foods. Biscuits, a widely consumed snack, are typically made from wheat flour but are often criticized for their low nutritional content. This study examines the impact of incorporating sweet potato flour, rich in fiber, vitamins, and essential minerals, into biscuit formulations. Biscuits were prepared with varying proportions of sweet potato flour (0%, 25%, 50%, 75%, and 100%) as replacements for wheat flour. The biscuits were analyzed for their sensory attributes, nutritional content, and shelf life. The results show that sweet potato flour biscuits enhanced the nutritional profile of biscuits by increasing fiber, protein, and micronutrient content, particularly vitamin A, calcium, and iron, while maintaining acceptable sensory qualities. Biscuits made with 50% sweet potato flour were found to be the most balanced in terms of both nutritional and sensory qualities. These findings suggest that sweet potato flour is a promising ingredient for producing nutrient-dense biscuits.