Evaluation of the Quality of Wheat and Millet Composite Flour and Application for Production Biscuits Fortified with White Sweet Potato Flour

This investigation clarifies the effect of utilizing composite flour prepared using millet flour (MF) and wheat flour (WF) in the development and quality analysis of biscuits enriched with white sweet potato flour (WSPF). Two variations of composite flour were formulated: A (WF: MF = 75:25) and B (WF: MF = 50:50). WSPF was used to substitute 10%, 20%, and 30% (w/w) of composite flour to produce biscuits. The results demonstrated that the ratio of ash (2.91%) and fiber content (5.11%) of WSPF powder was higher than those of the MF (2.27% and 2.63%) and WF (1.13% and 1.65%), respectively. In addition, fat, ash, and fiber content of the composite flour increased with increasing MF level. Total phenols (847.95 mg/g) and antioxidant properties (847.95%) of WSPF were higher than those of the MF and WF flour and composite flour formula. Increasing MF ratio in the composite flour led to a significant reduction in water absorption capacity, oil absorption capacity, bulk density, and swelling capacity. Ash and fiber content of the baked biscuits increased with the increased WSPF level. Based on the findings of the sensory evaluation, the biscuits made from composite flour and WSPF were significantly comparable in all sensory attributes. Overall, production of biscuit samples from composite flour made of millet flour and wheat, and enriched with WSPF, will not only improve the nutritional quality of the product and develop biscuits as a novel food with more functional components but also enhance the utilization of cereals and root crops.