Nutritional Composition, Amino Acid Profile and Sensory Acceptability of Biscuits Produced from Wheat, Walnut and Orange-Fleshed Sweet Potato Flour Blends

Authors

  • Shehu, A.A. Ibrahim Badamasi Babangida University, Lapai, Niger State
  • Ocheme, O.B. Ibrahim Badamasi Babangida University, Lapai, Niger State
  • Kolo, S.I. Federal University of Technology, Minna, Niger State
  • Jubril, B. Ibrahim Badamasi Babangida University, Lapai, Niger State
  • Saidu, B.A. Ibrahim Badamasi Babangida University, Lapai, Niger State
  • Yakatun, A.M. Nutrition Department, Niger State Ministry of Health, Minna, Niger State
  • Hassan, H. Ibrahim Badamasi Babangida University, Lapai, Niger State

DOI:

https://doi.org/10.57233/ijsgs.v12i3.1168

Keywords:

Composite flour, Walnut flour, Biscuits fortification, Amino acid profile, Sensory evaluation

Abstract

This work examined how blending wheat flour with walnut and orange-fleshed sweet potato (OFSP) flours affects the nutrient content, amino acid makeup, and sensory appeal of biscuits. Four biscuit formulations were prepared: a 100% wheat-flour control alongside 80:10:10, 60:20:20, and 40:30:30 wheat–walnut–OFSP blends. Nutrient composition was assessed through proximate analysis, amino acids were quantified by High-Performance Liquid Chromatography (HPLC), and consumer acceptance was evaluated sensorially, all following standard procedures. As the level of substitution rose, fibre, fat, ash, and energy values all increased significantly, and the essential amino acids lysine, methionine, and tryptophan were markedly higher in the composite biscuits than in the control. On sensory testing, the blend containing 80% wheat, 10% walnut, and 10% OFSP flour was rated as acceptable as the control. These findings indicate that moderate substitution with walnut and OFSP flours can boost the nutritional value of biscuits without sacrificing consumer acceptability.

Author Biographies

Shehu, A.A., Ibrahim Badamasi Babangida University, Lapai, Niger State

Department of Food Science and Technology,

Faculty of Physical Sciences, Ibrahim Badamasi Babangida University, Lapai, Niger State

Ocheme, O.B., Ibrahim Badamasi Babangida University, Lapai, Niger State

Department of Food Science and Technology,

Faculty of Physical Sciences,

Ibrahim Badamasi Babangida University, Lapai, Niger State

Kolo, S.I., Federal University of Technology, Minna, Niger State

Department of Food Science and Technology,

School of Food Science and Agricultural Technology,

Federal University of Technology, Minna, Niger State

Jubril, B., Ibrahim Badamasi Babangida University, Lapai, Niger State

Department of Food Science and Technology,

Faculty of Physical Sciences,

Ibrahim Badamasi Babangida University, Lapai, Niger State

Saidu, B.A., Ibrahim Badamasi Babangida University, Lapai, Niger State

Department of Food Science and Technology,

Faculty of Physical Sciences,

Ibrahim Badamasi Babangida University, Lapai, Niger State

Yakatun, A.M., Nutrition Department, Niger State Ministry of Health, Minna, Niger State

Nutrition Department,

Niger State Ministry of Health, Minna, Niger State

Hassan, H., Ibrahim Badamasi Babangida University, Lapai, Niger State

Department of Food Science and Technology,

Faculty of Physical Sciences,

Ibrahim Badamasi Babangida University, Lapai, Niger State

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Published

2026-10-06

How to Cite

Shehu, . A., Ocheme, O., Kolo, S., Jubril, B., Saidu, . B., Yakatun, . A., & Hassan, . H. (2026). Nutritional Composition, Amino Acid Profile and Sensory Acceptability of Biscuits Produced from Wheat, Walnut and Orange-Fleshed Sweet Potato Flour Blends. International Journal of Science for Global Sustainability, 12(3), 135–142. https://doi.org/10.57233/ijsgs.v12i3.1168

Issue

Vol. 12 No. 3 (2026): INTERNATIONAL JOURNAL OF SCIENCE FOR GLOBAL SUSTAINABILITY

Section

Articles

License

Copyright (c) 2026 Author(s)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.