Development of Fermented Sweet Potato Flour ( L.) Supplemented with Mackerel () Meal-Based Biscuits.

The fermentation of sweet potato ( L.) with a strain of leads to an increase in its exopolysaccharides (EPS) content which is useful for enhancing the functional properties of flour. The objective of this study was to develop healthy and nutritious meal-based biscuits from fermented sweet potato (FSP) flour supplemented with mackerel flour.