ABSTRACT 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 < 0.05). Cost analysis showed the final product is 56%–65% cheaper than commercial alternatives like Cerelac. In summary, this optimized porridge complies with WHO guidelines for complementary foods, offering a feasible, safe, and economical nutritional solution for cassava‐consuming communities.
Mugabi et al. (Thu,) studied this question.