Introduction

Cassava is a major staple crop in Uganda, but its potential for value addition is underutilized. Cassava cake baking currently lacks precision, leading to inconsistent quality and inefficient resource use. This project applies mathematical modeling to optimize baking parameters—temperature, time, and ingredient ratios—ensuring consistent, high-quality cassava cakes. The optimized process will enhance food security, sustainability, and economic growth by improving cassava’s marketability and nutritional value.