Yam Flour (Dioscorea alata): An Alternative for Use in the Baking Industry

Yam (Dioscorea spp.), a member of the Dioscoreaceae family, is a tuber crop of high nutritional and agro-industrial value. The variety Dioscorea alata is widely cultivated in the Colombian Caribbean but faces challenges such as post-harvest losses and limited industrial application. This study aimed to evaluate the quality attributes of biscuits formulated with partial substitution of wheat flour by Dioscorea alata flour. Biscuits are widely consumed baked goods with long shelf life and are suitable vehicles for nutritional enhancement through flour substitution. Four formulations were developed with 0%, 20%, 30%, and 40% yam flour substitution levels. Physicochemical parameters, bromatological composition, microbiological quality, sensory attributes, and instrumental texture profile analysis (TPA) were assessed. The incorporation of yam flour increased fiber and carbohydrate content while reducing protein and ash levels, with carbohydrate content reaching 81.52% in the 40% formulation. Moisture content decreased from 12.82% (control) to 10.21% (T3), whereas fat content increased from 1.41% to 1.95%. Microbiological analysis confirmed compliance with NTC 1241 standards, ensuring product safety. Sensory evaluation showed no significant differences (p > 0.05) among treatments, with acceptability scores between 5.41 and 5.74, indicating good consumer acceptance up to 40% substitution. The 30% substitution level showed the highest sensory preference. Texture analysis revealed the lowest hardness at 30% substitution (4862.07 N) and the highest at 40% (7589.12 N), suggesting that moderate substitution improves softness while higher levels increase compactness. Overall, yam flour substitution up to 40% maintained desirable quality attributes without compromising texture, flavor, or safety; these findings support the use of Dioscorea alata flour as a functional ingredient in biscuit production, promoting the utilization of local crops and innovation in traditional bakery products.