Volume 62, Issue 340, January - April 2026

Nutrient Composition and Sensory Characteristics of Biscuit Produced from Sweet Potato (Ipomea batata) and Peanut (Arachis hypogaea)

Bashiru Ogunbiyi^1♦, Olamide Adeosun²

¹Department of Food Technology, Federal Polytechnic Ilaro, Ogun State, Nigeria.
²Department of Science Laboratory Technology, Federal Polytechnic Ilaro, Ogun State, Nigeria.

^♦Corresponding Author
Bashiru Iyanda Ogunbiyi, Department of Food Technology, Federal Polytechnic Ilaro, Ogun State, Nigeria

ABSTRACT

Biscuits are produced from composites of sweet potato flour and peanut flour. The sweet potato and peanut flours were mixed in the ratios 100%, 90:10%, 80:20%, 70:30%, and 60:40%, respectively. Proximate composition and functional characteristics, including water and absorption capacity, oil absorption capacity, swelling power, solubility index, and bulk density of the composites, were determined. Biscuits are made from the composites. Comparative color analyzes using a Hunter Lab color analyzer and sensory qualities of the biscuits produced from the flour are evaluated. The results indicated that protein (4.90 – 15.57%), crude fiber (2.50 – 8.08%), and fat content (0.97 – 1.64%) of the composites increased with an increase in the amount of peanut flour substitution while the moisture (9.30 – 6.23%), ash (3.07 – 2.63%) and carbohydrate (79.46 – 65.85%) of the composites flour decreased. Samples with 100% sweet potato had higher peak viscosity and were brighter in color. The biscuit sample with 20% peanut flour and 80% sweet potato was preferred in all the sensory attributes.

Keywords: Biscuits, Peanut, Sweet potato, Sensory qualities

Discovery, 2026, 62, e9d3233

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Published: 25 March 2026