Abstract / Description
Childhood malnutrition remains a significant challenge in sub-Saharan Africa, particularly in regions where cassava is a staple. Despite its prevalence, cassava is an inadequate complementary food for children aged 6-59 months due to its low protein content, persistent cyanogenic glucosides, and high-viscosity, low-nutrient density. This study aimed to develop and optimize an instant cassava-soybean composite porridge using extrusion cooking. Using a mixture design to evaluate nine formulations against WHO nutrient recommendations, a 70:30 cassava-to-soybean ratio was identified as optimal. A central composite design involving 21 experimental runs further optimized extrusion conditions by varying barrel temperature (BT) (60°C-150°C) and feed moisture (16%-30%). The ideal extrusion parameters were determined to be a 145.6°C (BT) and 19.7% feed moisture. The resulting flour contained 12.04% protein with 70.9% digestibility, 8.42% moisture, and a viscosity of 1086.63 cP. Notably, extrusion significantly reduced cyanogenic glucosides, enhancing product safety. Sensory evaluation by a semi-trained panel of 30 adults using a 9-point hedonic scale indicated high consumer appeal, with overall acceptability and texture scores of 7.3 and 7.4, respectively (𝑝