International Journal of Academic and Applied Research (IJAAR)   Year: 2020 | Volume: 4 | Issue: 6 | Page No.: 7-16 Proximate and Consumer Acceptability of Biscuits Produced From a Blend of Wheat and Local Sweet Potato Flour John Adanse, Christina Abi Atingah, Evelyn Kodua Abstract: The purpose of this research was to undertake a proximate composition and sensory evaluation of biscuits made from a blend of wheat and local sweet potato flour. Fifty (50) untrained respondents from the Bolgatanga municipality were used for the sensory. Data were analyzed into frequencies, percentages and cross-tabulation tables as well as one-way analysis of variance using Statistical Package for Social sciences (SPSS 22). The result of the nutritional composition of the biscuits revealed a high percentage content of fat (15.57-29.59%), moisture (1.64-34%) and ash (1.40-2.30%). However, carbohydrate and protein levels reduced from (0.60-0.32%) and (69.01-48.86%) respectively. Findings revealed that the p-value was 0.929, which is greater than the significance level of 0.05. Since there was no observation of the significant difference among the three products, Tukey and post hoc test were used to ascertain the findings. The research concludes that biscuit product made of 100% wheat flour was highly accepted by the respondents followed by the biscuit prepared using 50% wheat flour and 50% sweet potato flour.