Development and acceptability of snacks from yellow‐fleshed sweet potato and wheat flours

Abstract

Composite flour from YFSP and wheat flours were utilized for the production of biscuit, cake, and chin‐chin snacks. For each snack‐type, five samples in the ratio 20:80, 40:60, 60:40, 80:40, and 100:0 of YFSP and wheat flours, respectively, were produced. Sensory evaluation and proximate composition of the snacks were determined. The sensory evaluation showed that 20:80, 40:60, and 20:80% YFSP/wheat flour cakes, biscuits, and chin‐chin, respectively, compared favorably in all the sensory attributes with the control sample (100% wheat flour cake). The proximate composition (%) of the 100:0 of YFSP/wheat flour snacks ranged from 2.99 to 12.06 moisture, 5.16 to 10.88 protein, 11.93 to 20.91 fat, 2.86 to 3.87 ash, 1.65 to 4.15 crude fiber, and 50.48 to 72.88 carbohydrate. The 100:0 ratio of YFSP/wheat flour biscuit, cake, and chin‐chin had the highest energy contents (kcal/100 g). The study further enhances the strengths of YFSP in new product formulation for the snacks food industry. Practical application The possibility of producing snacks from yellow‐fleshed sweet potato (YFSP) and wheat flours, especially where the conventional flour is not financially feasible. The optimized process can be used for commercial production of these snacks (cake, biscuit, and chin‐chin) from YFSP for nutritional, health benefits, food security, and economic impact.