Development and Characterization of Biscuits Prepared from Fermented Sweet Potato (Ipomoea batatas L.), Spirulina (Spirulina platensis L.), and Wheat (Triticum aestivum L.) Flours
Owing to its high energy value and rich nutritional composition, Ipomoea batatas L. is a promising ingredient for food formulations. However, its relatively low protein content and the presence of flatulence-inducing sugars limit its wider use. Due to its high nutritional value, spirulina represents a suitable compleme...