This study was conducted in the laboratories of the College of Agriculture, Tikrit University / Department of Food Science, and at the Tikrit Mill. In this study, spelled flour was replaced with sweet potato flour with replacement rates 5, 10 and 15%. And the results showed the following: A noticeable decrease in the moisture content of the compound flour samples compared to the standard control sample. It also showed a decrease in the protein content. This decrease was most intense when the replacement ratios increased, in the highest level of decrease was recorded at the replacement rate of 15%. The results also showed a significant increase in the content of ash and fats compared to the standard sample of the control, while the concentration of 15% recorded the highest value of absorbance in the theological properties when measuring with a farinograph device. The same is the case for amylograph, Whereas, the higher the replacement rates, the higher the degree of gelatinization and the degree of viscosity, and it is clear from this study that 15% is the best percentage in terms of the theological properties of the product.

The study was conducted in the laboratories of the College of Agriculture, University of Tikrit, where functional biscuits were produced that treat some pathological conditions in children from malnutrition and intestinal diseases, which were prepared with different mixtures to find out which of these mixtures is better. Among the studied treatments, the standard treatment amounted to 4, while the treatments began to decrease until it recorded 3.19 in treatment D, and the results of the chemical analysis observed an increase in moisture and ash in treatment D to reach (4.33, 2.66)%, respectively, while fat and protein recorded the highest percentage in treatment B, which amounted to (9.97, 16.71)%, but carbohydrates had the highest percentage in the standard treatment, which amounted to 76.12%. Through the sensory evaluation of the samples and through the sensory evaluation, the results showed that the characteristic of color was high in treatments B and C, which amounted to 19 compared to other treatments, while the characteristic of taste and flavor increased in treatment C, which scored 29, while the characteristic of texture was high in the two treatments A, C which amounted to 19. When the treatments were stored in polyethylene bags for a period of 28 days at room temperature and the hardness was measured, the highest value was for treatment A, which ranged from (4.32-7). This indicates that the addition of materials high in the percentage of protein increases the hardness of biscuits with an increase in the storage period.