Experiments were conducted at Regional Food Research Analysis Centre Lucknow to utilize the Sweet potato
flour for preparation of biscuits. The sweet potato tubers were brought from local market at Lucknow. The tubers were
thoroughly sorted, washed, peeled, sliced, blanched, soaked, drained, dried and milled into flour. Sweet potato flour
contains less amount of protein, although rich in dietary fiber content and carbohydrate, so a successful combination
with wheat flour for biscuit production would be nutritionally advantageous. In this experiment Sweet potato flour
was blended with wheat flour in ratio of 10%, 20%, 30%, 40% and 50%.