Abstract
Cassava is one of the most important food crops in Uganda. Despite its potential for processing into various value-added shelf-stable products, there are limited processed cassava products on the U...
Highlights
Cassava (Manihot esculenta) is one of the mostly consumed diets in Uganda and other parts of the world
More expansion of the extrudates was observed with increase in barrel temperature
The hardness of the extrudates reduced with increasing barrel temperatures
Summary
Cassava (Manihot esculenta) is one of the mostly consumed diets in Uganda and other parts of the world. According to Odongo and Etany (2018); Roothaert and Magado (2011), cassava production in Uganda ranks second after plantain. Cassava is one of the most important food crops in Uganda given its resistance to drought, diseases and its high yielding potential (Nakabonge, Samukoya, & Baguma, 2017; Odongo & Etany, 2018). Cassava production is most practiced in regions of Uganda where it is a staple food or a hunger strategic crop (Odongo & Etany, 2018). Extrusion cooking as a popular means of preparing snack foods based on cereals, tubers, and plant protein foodstuffs has elicited considerable interest and attention over the past 30 years (Ajita, 2018; Tiwari & Jha, 2017). This study aimed at optimizing processing conditions for cassava-based snacks
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