Vol. 7, Issue 3, Part A (2025)

This study evaluates the impact of substituting wheat flour with sweet potato flour in biscuit formulations, focusing on nutritional enhancement, glycemic index modulation, and sensory acceptability. Sweet potato flour, derived from both orange and purple-fleshed varieties, was incorporated at varying levels (10%, 20%, 30%, and 40%) into biscuit recipes. Nutritional analyses revealed significant increases in dietary fiber, total phenolic content, and antioxidant activity, particularly at higher substitution levels. Glycemic index measurements indicated a reduction in blood sugar response, with the 30% substitution yielding the most favourable results. Sensory evaluations demonstrated that biscuits with up to 30% sweet potato flour were well-accepted, while higher levels led to decreased acceptability due to alterations in taste and texture. These findings suggest that sweet potato flour is a viable ingredient for producing nutritionally enhanced biscuits with potential health benefits.