NUTRITIONAL EVALUATION AND CONSUMER ACCEPTABILITY OF BISCUITS MADE FROM BLENDS OF ORANGE SWEET POTATO (OSP) PUREE AND WHEAT FLOUR

Abstract

The potential of biofortified Orange Sweet Potato (OSP) has been successfully evaluated in the search of interventions to reduce the burden of Vitamin A deficiencies.  Production of biscuits with inclusion of OSP, particularly its puree, to improve pro-vitamin A intake (through its high β-carotene) has not been fully explored. This study therefore evaluated nutrient and anti-nutrient composition of biscuits produced from different ratio blends of OSP puree-Wheat flour and also tested their acceptability. Varying proportions of OSP puree-Wheat flour: 10:90 (A2), 20:80 (A3), 30:70 (A4), 40:60 (A5), were evaluated. Proximate, β-carotene, mineral, phytate, and tannin content were determined. The moisture, protein, fat, ash and carbohydrate content of the biscuits ranged thus: 9.41– 15.27%, 11.56–13.10%, 5.19–6.69%, 0.61–0.97% and 62.20–68.43% respectively. Substitution increased β-carotene from 1.81 µg/g in 100% wheat to 8.78 µg/g in sample A5. Additionally, substitution lowered anti-nutrient content (phytate and tannins) from 10.30mg and 11.94GAE in 100% wheat to 4.10mg and 6.30GAE in the biscuits. These increases and decreases were found to be statistically significantly (p<0.05). Sensory attributes of the OSP blends showed that the 30:70 and 10:90 proportions had highest and lowest overall acceptability respectively. Overall, this study shows that addition of OSP puree to wheat flour to produce biscuits improved the β-carotene contents of the resulting products. Willingness to buy/feed children also indicate a favourable stance towards the new products.  These biscuits can be used as food vehicles in addressing deficiencies of Vitamin A which are still common among children in Sub-Saharan Africa.