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.