Journal of Nutraceuticals and Food Science

Fortified Cassava Flour: A Sustainable Step Towards Nutrition and Food Security

Cassava (Manihot esculenta) is deeply ingrained in the diets and livelihoods of millions living in tropical regions, notably in sub-Saharan Africa. Its adaptability to harsh environmental conditions, including drought and poor soil fertility, has earned it a reputation as a reliable staple crop. However, cassava flour, a popular derivative, faces significant nutritional shortcomings it is low in essential proteins, vitamins, and minerals, and contains anti nutritional compounds like cyanogenic glycosides. The research summarized in this abstract seeks to overcome these limitations by fortifying cassava flour with nutrient-rich Moringa oleifera leaves and Irish potato peels, offering a beacon of hope for enhanced dietary value and food security.