Characteristics of White Sweet Potato (Ipomoea batatas) Based Dry Biscuit with Addition of Spirulina Platensis

Spirulina platensis,is a microalgae species that exhibits substantial developmental potential and offers numerous benefits.It boasts a straightforward cultivation process. Spirulina platensis is characterized by a notable protein content, ranging between 55-70%. This elevated protein concentration renders it suitable for incorporation into various food products. Among its applications, Spirulina platensis finds use in the production of dry biscuits, which serve as a convenient daily snack owing to high protein and carbohydrate content. High carbohydrate levels are particularly crucial for maximizing the energy content of dry biscuits. The synergistic combination of Spirulina platensis's high protein content and sweet potatoes' carbohydrate content serves as a foundational basis for research that explores the addition of powdered Spirulina platensis extract to sweet potato-based dry biscuits at varying concentrations (0.5%, 1%, and 1.5%).The primary objective of this research was twofold: first, to assess the impact of incorporating Spirulina platensis and second, to determine the optimal concentration level for this addition. The research employs a Completely Randomized Design (CRD) with three repetitions. The parameters under scrutiny encompass proximate analysis, color attributes, and hedonic assessments. Statistical analyses encompass both parametric, with Analysis of Variance employed for parametric data, and non-parametric data, utilizing Kruskal-Wallis and Mann-Whitney tests.The research findings indicate that the most favorable outcomes, as well as the highest level of acceptance among panelists, are achieved at a concentration of 1%. Specifically, this concentration yields dry biscuits with 56.71% carbohydrate content, 28.73% fat content, 8.3% water content, 2.1% ash content, 5.06% protein content, and a color profile of 505.76. The addition of S. platensis significantly increases the protein content of dry biscuits. Further research could be conducted to analyse the amino acid content and the shelf life of the dry biscuits added with S. platensis.