Impact of cassava cookies on chewing and swallowing function

Abstract

The purpose of this study is to evaluate the effect of cassava-based cookies on chewing and swallowing function in diverse populations, including individuals with mild dysphagia or mastication difficulties. Cassava (Manihot esculenta), a starchy root crop, has gained attention for its gluten-free properties and nutritional benefits. The study investigates how the texture and consistency of cassava cookies impact oral processing, mastication efficiency, and the safety of swallowing. Methods include observational assessments, subjective questionnaires, and objective analyses using food bolus formation and swallowing metrics. Results suggest that cassava cookies, with appropriate texture modification, are suitable for individuals with chewing and swallowing impairments, promoting oral function and overall acceptability. Further implications include the role of cassava-based foods in dysphagia-friendly diets and their potential in clinical nutrition management.