Sadick, Asha Meck2026-01-312026-01-312008https://www.suaire.sua.ac.tz/handle/20.500.14820/7267DissertationThe study was designed to formulate cassava-based fortified composite novel products for boosting nutrient uptake of primary school children. Thirteen cassava- based crackers were prepared from blends of extruded cassava, bean flours, wheat and soybean flours on a replacement basis that included cassava-soybean crackers (CSC1, CSC2. CSC3 and CSC4). cassava-wheat (CWC) cracker, wheat cracker (WC), cassava- bean-wheat cracker (CBWC1 and CBWC2), cassava (CC). cassava­ bean-soybean-wheat (CBSWC1, CBSWC2 and CBSWC3) and cassava-soybean- wheat (CSWC). Proximate and mineral compositions were determined for each product to assess the potential of the crackers to supply adequate amount of nutrients needed for growth and cognitive functioning. Physical properties and sensory qualities of the crackers were also assessed and compared with the plain wheat flour crackers (WC) simultaneously. Results showed no significant differences in spread ratio at p<0.05 among the crackers. Among the composites, the (CSC1, CSC3 and CSC4) cassava- soybean and (CSWC) cassava-soybean-wheat crackers had higher (p<0.05) protein, fat and energy densities. The amino acid scores ranged from 32% in CC to 83% in CSC1. Fe, Zn, Mg and Ca concentrations were also significantly higher (p<0.05) in the (CSC1, CSC3 and CSC4) cassava-soybean, and (CSWC) cassava-soybean-wheat crackers. However, all composites had adequate essential nutrients needed for cognitive function. Sensory evaluation indicated that, the CSC4 cassava-soybean cracker was preferred very much in terms of taste and appearance while the (CSWC) cassava-soybean-wheat cracker ranked the highest in colour, smell and mouth feel. Nevertheless, the (CSC4) cassava-soybean cracker was liked very much with respect to overall acceptability along with the plain wheat cracker (WC) and none of the cracker was disliked. Based on the results, it may be concluded that various blends of cassava, soybean and bean flour can be used to produce supplementary crackers that are acceptable and of comparable composition and sensory qualities of wheat crackers.enCassava nutrientsCassava productsBean floursSoybean composite supplementarySchool-age childrenThesis