Development of high fiber rich antioxidant biscuits from purple and orange sweet potato peels

Abstract

Sweet potato peel (SPP), which consist of various natural bioactive compounds, could play an important role in ameliorating chronic diseases such as cancer, cardiovascular diseases, and other degenerative diseases and yet remained underutilized. The current study investigated the effect of orange or purple SPP powder at different level of substitution (2, 5, 10%) in the production of biscuits on the proximate, antioxidant potentials and consumer acceptance. Dietary fibre increased significantly (P < 0.05) with an increase in SPP powder, ranging from 2 to 2.3 g/100 g. The total phenolic content of the biscuits was between 101.21 and 147.7 GAE/mL, total flavonoid ranged from 22.7 to 42.2 RU/mL, ABTS radical content ranged from 2.7 to 42.2 (µg ascorbic/mL). Acceptable biscuits were obtained by incorporating 2% SPP powder. Thus, SPP powder could be used as a functional and nutraceutical ingredient in biscuit production.