Abstract
In an attempt to improve the nutritional value of fermented cassava flour, studies were carried out to determine the effect of the addition of full-fat soya bean flour on its quality and acceptability. The results showed that protein, total lipids, phosphorus, iron, ash content, and gross energy increased with increased proportion of soya bean flour. The viscosity of gels of the composite flour decreased with decreased proportion of cassava flour. At a 10% level of substitution of cassava with full-fat soya bean flour, there was no noticeable difference in the organoleptic qualities of the composite product and that obtained from pure cassava flour alone. At this level, the protein content was about 7%. Eighty-four percent of participants rated the product good to excellent in an acceptability test of fufu (a dough made from cassava flour) made from 10% soyasubstituted flour in west and east provinces of Cameroon.