Formulation and quality evaluation of sweet potato (BARI Mistialu-17) flour-based value-added biscuits: physicochemical, nutritional, mineral profile and sensorial implications

Aim: Sweet potato (Ipomoea batatas Lam.) is a nutritious root crop that remains underexploited. This study aimed to valorize sweet potato as a functional ingredient for biscuit formulation by reducing dependency on refined wheat flour with a focus on evaluating its nutritional value, bioactive phytochemicals, and mineral profile. By using purple-fleshed sweet potato flour (PFSPF) in biscuit recipes, food security and health concerns can be addressed by enhancing dietary intake. Methods: Biscuits developed with PFSPF in different percentages (10%, 20%, 30%, 40%, and 50%), whereas the control included only wheat flour, were evaluated for physicochemical, nutritional, mineral profile, and sensorial qualities. Sensorial analysis was conducted with 54 participants to evaluate the acceptability, appearance, color, flavor, taste, and texture of the developed biscuits. Results: Physicochemical analysis of the PFSPF revealed high crude fiber, protein, ash, and carbohydrate, along with bioactive phytochemicals, namely total phenolic content (TPC) (25.07 mg GAE/100 g), total carotenoid content (TCC) (27.90 mg/100 g), and antioxidant activity (DPPH: 43.51%). The PFSPF incorporated biscuits showed that dietary fiber and anthocyanin content increased significantly (p < 0.05), with values ranging from 0.46% to 6.38% and 0.28 to 2.64 mg/100 g, respectively. The TPC and TCC of the developed biscuits ranged from 1.44 to 6.91 mg GAE/100 g and 4.42 to 6.32 mg/100 g, respectively. The mineral profile also proportionally increased in the formulated biscuits. Biscuits fortifying 50% PFSPF (T6) showed more hardness (34.25 N) and the highest energy value (9.08 kcal/100 g). Sensory results indicated that the ideal acceptability level of the formulated biscuits achieved the maximum score for 50% PFSPF (T6) (7.60). Conclusions: The utilization of PFSPF in biscuit formulation appears to be a promising approach for baking applications, offering more nutritional benefits, including mineral and bioactive phytochemicals, along with a distinctive color, appealing texture, and improved consumer acceptability.