Abstract

Orange-fleshed sweet potato (OFSP) is a promising root crop due to its high β-carotene content which could help to reduce vitamin A deficiency (VAD). However, it is a less utilized perishable crop. In order to use OFSP tubers, incorporation with other flours in processing and baked products can be considered. The aim of this study was to develop pro-vitamin A and energy rich biscuits through incorporation of OFSP and altering baking time and temperature. In this experiment, OFSP flour was blended with wheat flour in the ratio of 30%. Dough was formed and baked at 200°C for 12 and 15 min and at 220°C for 9 and 12 min. The biscuits were then subjected to nutritional and acceptability tests. The moisture content ranged between 4.02 and 11.19%, crude protein (9.88 - 11.06%), crude fiber (0.17 - 2.68%), crude fat (1.32 - 2.34%), ash (0.81 - 2.91%), carbohydrate (73.72 - 79.19%), β-carotene (0.54- 6.01 µg/g) and energy (360.7 - 379.0 kcal/100 g). The entire sensory test score of the biscuits was in acceptable range. The finding of this study shows that blending of OFSP, baking time and temperature altered the pro-vitamin A and energy content of the developed biscuits. Hence, OFSP blending, baking time and temperature could be manipulated to prepare nutritionally rich and organoleptically acceptable biscuits.

Key words: Orange-fleshed sweet potato, baking, biscuits, β-carotene, nutrition, sensory property.