Improving the nutritional quality, and contribution to recommended dietary allowances of cassava and orange-fleshed sweet potato fufu flour blends for adults and children.

Cassava-based fufu is widely consumed but nutritionally limited, particularly in micronutrients. Incorporation of orange-fleshed sweet potato (OFSP) may enhance its nutritional value. This study evaluated the nutrient composition, microbial safety, functional properties and contribution to recommended dietary allowance (RDA) of cassava-orange-fleshed sweet potato composite fufu flour for adults and children. Four blends were formulated: CONTROL (100% CF, Control), CSF1 (90% CF:10% OFSPF), CSF2 (80% CF:20% OFSPF), and CSF3 (70% CF:30% OFSPF). Nutrient composition, functional properties, microbial safety, pasting behavior, carotene content, and sensory attributes were analyzed using standard methods. Moisture (5.54-6.41%), ash (1.05-2.10%), crude fiber (0.23-1.91%), fat (1.80-9.96%), protein (2.02-7.82%), and carbohydrates (77.60-87.32%) varied significantly (p < 0.05) across blends. Pasting properties revealed: peak time (46.4 -5.63 s), pasting temperature (74.47-77.53 °C). Peak viscosity (26.0-44.6 RVU), minimum viscosity (12.67-14.83RVU), Ultimate viscosity (18.1-31.5 RVU), Attenuation value (142.5-354.5 RVU), and regeneration value (63.0-208 BVU). These results indicate that the inclusion of OFSPF modifies starch gelatinization behavior and improves paste stability. Microbial counts remained within safe limits during storage, with sample CSF2 (80% CF:20% OFSPF) and CSF1 (90% CF:10% OFSPF) having no fungal growth at 35 days. Although CSF3 exhibited the highest carotene (276.87 µg/g) and protein contents (7.82%), CSF2 provided a more balanced combination of nutrient enhancement and functional properties, and was therefore considered the most suitable formulation. This product has potential as a food-based strategy to combat micronutrient deficiencies in vulnerable populations.