This study evaluated the proximate composition, total energy values and mineral profiles of Pupuru flour blends produced from fermented cassava ( Manihot esculenta Crantz) roots enriched with African yam bean ( Sphenostylis stenocarpa ) seeds (AYBS) and sensory qualities of stiff dough meals prepared from them. African yam bean seeds were cleaned, washed with and soaked in clean water for 24 h, manually dehulled, rinsed, cooked for about 45 min, rinsed, dried in an oven at 60 o C for 5 h, cooled to about 30 ± 2 o C, milled, sieved and added to cassava which was previously spontaneously-fermented for 96 h, toasted, cooled, milled, sieved and packaged to form Pupuru flour blends of various proportions (0:100 (P100), 5:95 (EP5), 10:90 (EP10) 15:85 (EP15) of AYB seed : cassava) and a commercial sample (CP) was used as a control. The proximate compositions indicated significant (p0.05) reductions in moisture, fibre and carbohydrate but increased the protein, fat and ash contents and energy values of all the blends as enrichment levels with AYBS increased. Moisture (dry basis), protein, fat, fibre, ash, carbohydrate and total energy contents of the blends ranged from 6.78 - 9.26%, 3.18 - 21.74%, 2.18 – 4.98%, 2.79 - 3.57%, 2.91 – 3.93%, 59.78 - 80.26% and 364.02 - 387.20 Kcal, respectively. Mineral compositions were significantly (P0.05) different: Sodium (143.00-187.00 mg/100g), Potassium (537.00-675.00 mg/100g), Calcium (129.30-201.50 mg/100g), Phosphorus (63.50-124.00 mg/100g), Magnesium (49.10-71.00 mg/100g), Copper (2.3-3.4 mg/100g), Manganese (1.20-21.20 mg/100g), Zinc (4.50-11.00 mg/100g), Iron (5.20-12.50 mg/100g) while lead was below detection level. All samples had good sensory scores and overall acceptability. Enrichment of Pupuru with AYBS, significantly (p0.05) improved proximate and energy compositions, mineral profile, and sensory properties, hence, could be used to enhance food security and combat malnutrition in Africa.
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