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Cassava leaves have the potential to improve dietary diversity, the intake of protein and micronutrient of members of low-income households. The study aimed at evaluating nutritional properties, and consumer preferences of legumefortified cassava leaves (soybean and groundnut fortified products) using plain leaves as control. The nutritional and anti-nutritional properties of the samples were determined using standard laboratory methods, and a structured questionnaire was used to assess consumer preferences. There were significant (P < 0.05) increase in the nutritional properties and the product type had a strong significant (p < 0.05) effect on the anti-nutritional properties (tannins, phytate, and cyanogenic potential (CNP). Respondents from Kaoma and Serenje districts have a higher preference for soy-fortified over groundnut-fortified variant. In contrast, Kasama and Mansa ABOUT THE AUTHOR