Nutritional, Physical and Sensory Qualities of Gluten-Free Biscuits Made from Orange-Flesh Sweet Potato and Okara Composite Flour

Okeosisi Grace Chisom; Henshaw Folake Olayinka; Olatunde Ganiyat Olayinka; Olayiwola Ibiyemi Olasunbo

doi:10.53941/fsp.2025.100007

Abstract

The growing demand for gluten-free flour is driven by the increasing prevalence of celiac disease and the increasing desire for healthier alternatives rich in nutrients and phytochemicals. This study evaluated gluten-free biscuits prepared from eight different ratios of orange-flesh sweet potato (OFSP) (80–90%) and okara (OKR) (10–20%) composite flour. According to these findings, OFSP-OKR flour biscuits presented a notable decrease in the carbohydrate content (57.21–64.02%) and an increase in crude protein (13.99–17.50%), fat (6.96–7.62%), ash (2.65–2.82%), and fibre content (5.83–8.67%) with an increased proportion of okara flour. The addition of okara altered the physical qualities of the biscuits, reducing their thickness and weight while increasing their diameter and spread ratio. Sensory analysis revealed that the biscuits scored well above the threshold of acceptability (6.68–7.83). In conclusion, gluten-free biscuits made with orange-fleshed sweet potato and okara composite flour offer a promising alternative for individuals with gluten sensitivity or preferences because of their enhanced nutritional and sensory profiles.

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