Ingredients	Samples (g)
	A	B	C	D	E	F
Wheat flour	100	90	80	70	60	50
Sweet potato flour	0	10	20	30	40	50
Powdered sugar	15	15	15	15	15	15
Butter	40	40	40	40	40	40
Baking powder	1.5	1.5	1.5	1.5	1.5	1.5
Salt	0.5	0.5	0.5	0.5	0.5	0.5

Table 1:Ingredients used in the preparation of biscuits

Components (%)	Value*
Moisture (d.w.b)	7.14 ± 0.09
Ash	1.98 ± 0.74
Fat	0.44 ± 0.19
Protein	2.48 ± 0.20
Crude fiber	2.1 ± 0.00
Total carbohydrate	85.80 ± 0.61

Table 2: Proximate values of purple sweet potato flour

*Values in the table represent the means ± standard deviations (n = 3 replicates) DWB = dry weight basis

Sample	Bulk density (g/cm3)	Water absorption Capacity (g/g)	Oil absorption capacity (g/g)
A	0.69 ± 0.04a	1.74 ± 0.06a	2.23 ± 0.04a
B	0.70 ± 0.04a	1.84 ± 0.05a	2.21 ± 0.01ab
C	0.72 ± 0.01a	1.89 ± 0.01a	2.18 ± 0.01ab
D	0.73 ± 0.03a	2.18 ± 0.04b	2.17 ± 0.02ab
E	0.75 ± 0.02a	2.39 ± 0.02c	2.15 ± 0.01ab
F	0.77 ± 0.00a	2.66 ± 0.08d	2.13 ± 0.03b

Table 3:Effect of incorporating sweet potato flour on the functional properties of the composite flours

*Values in the table represent the means ± standard deviations (n = 3 replicates) The values denoted by different letters in the same column are significantly different (p ≤0.05)

Physical property	Value*
Bulk density (g/cm3)	0.94 ± 0.04
Water absorption capacity (g/g)	2.76 ± 0.11
Oil absorption capacity (g/g)	2.12 ± 0.03

Table 4:Functional properties of purple sweet potato flour

*Values in the table represent the means ± standard deviations (n = 3 replicates) The values denoted by different letters in the same column are significantly different (p ≤0.05)

Smpl	Width (cm)	Thickness (cm)	Spread ratio	Weight(g)	Volume (cm3)	Density (g/cm3)
A	4.09 ± 0.06a	0.58 ± 0.01a	7.12 ± 0.04a	6.62 ± 0.03a	7.56 ± 0.37a	0.88 ± 0.05a
B	4.08 ± 0.08a	0.56 ± 0.01ab	7.30 ± 0.01b	6.45 ± 0.07b	7.28 ± 0.45a	0.89 ± 0.04a
C	4.06 ± 0.08a	0.54 ± 0.01abc	7.49 ± 0.01c	6.31 ± 0.03bc	7.01 ± 0.44a	0.91 ± 0.05a
D	4.06 ± 0.08a	0.53 ± 0.01bc	7.67 ± 0.07d	6.13 ± 0.04d	6.84 ± 0.35a	0.90 ± 0.04a
E	4.07 ± 0.09a	0.52 ± 0.01bc	7.78 ± 0.06d	6.16 ± 0.01cd	6.79 ± 0.42a	0.91 ± 0.06a
F	4.06 ± 0.08a	0.51 ± 0.01c	7.98 ± 0.02e	6.07 ± 0.03d	6.58 ± 0.42a	0.93 ± 0.06a

Table 5:Physical properties of developed biscuits

*Values in the table represent the means ± standard deviations (n = 3 replicates). The values denoted by different letters in the same column are significantly different (p ≤0.05)

Sample	Moisture (%)	Fat (%)	Ash (%)	Fiber (%)
A	5.96 ± 0.01a	26.69 ± 0.87a	0.92 ± 0.18a	0.33 ± 0.04a
B	5.93 ± 0.01a	26.51 ± 0.86a	1.04 ± 0.13ab	0.42 ± 0.03ab
C	5.81 ± 0.07a	26.36 ± 0.87a	1.07 ± 0.18ab	0.52 ± 0.02bc
D	5.52 ± 0.06b	26.25 ± 0.94a	1.22 ± 0.02ab	0.61 ± 0.01c
E	5.52 ± 0.03b	25.69 ± 1.22a	1.41 ± 0.03b	0.72 ± 0.03d
F	4.89 ± 0.01c	24.29 ± 1.46a	1.50 ± 0.02b	0.91 ± 0.01e

Table 6:Proximate values of developed biscuits

*Values in the table represent the means ± standard deviations (n = 3 replicates). The values denoted by different letters in the same column are significantly different (p ≤0.05)

Sample	Flavonoids (mg QE/g)*
A	4.80 ± 0.02a
B	5.25 ± 0.01b
C	6.07 ± 0.09c
D	6.36 ± 0.08d
E	6.45 ± 0.02d
F	7.51 ± 0.04e

Table 7:Total Flavonoid Content of developed biscuits

QE = quercetin equivalence *Values in the table represent the means ± standard deviations (n = 3 replicates). The values denoted by different letters in the same column are significantly different (p ≤0.05)

Sample	Color	Taste	Flavor	Texture	Overall acceptance
A	2.82a	3.00a	3.16a	3.10a	2.92a
B	3.00ab	3.48ab	3.44ab	3.58a	3.38ab
C	3.46bc	3.64b	3.62ab	3.58a	3.64b
D	3.72c	3.96b	3.96b	3.50a	3.80b
E	3.66c	3.80b	3.68ab	3.54a	3.80b
F	3.44bc	3.68b	3.60ab	3.40a	3.72b

Table 8: Sensory evaluation scores of developed biscuits in term of color, taste, flavor, texture and overall acceptability in 5 - point scale.

*Average of 50 evaluations. The values denoted by different letters in the same column are significantly different (p ≤0.05)