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AimThe research was conducted with the aim to develop biscuit and ready-to-eat snack product from cowpea flour incorporated with wheat flour. MethodsThe wheat and cowpea flour blends were prepared in five blending ratios including B1 (90:10), B2 (40:60), B3 (65:35), B4 (78:22), and B5 (53:47); respectively. The D-optimal mixture design software was used for flour blend formulation. Biscuit and extrudate products from cowpea and wheat blends were analyzed. Quality characteristics parameter used for value-added products includes physical, functional, proximate, mineral and microbial quality. Furthermore, bioactive components and sensory quality evaluation were also investigated. The biscuit samples were prepared at a baking temperature of 205 °C for 10-minutes holding time. The extrudate samples were also manufactured at feed moisture (18 and 21%), barrel temperature (100, 110 and 120 °C) and screw speed (175 and 220 rpm). ResultsThe result for crude protein analysis of biscuit (B3) and extrudate (Ex-3) samples was revealed that 15.972±0.125, and 15.915±0.251; respectively. The result for microbial quality analysis of biscuit (B3) and extrudate (Ex-3) samples was also shown as aerobic bacteria count of 44×10 -5 , 42×10 -5 and yeast and mold (un-detected); respectively. The highest overall sensory evaluation of biscuit (B3) and extrudate (Ex-3) samples score were found 7.6 and 7.14; respectively. ConclusionBased on quality evaluation parameters, 35% cowpea flour with 65% of wheat flour blending ratio reveled sensor acceptable for biscuit production and manufacturing of ready-to-eat snack. Admassu S et al 93 Original Research | Volume 5 | Number 3|Extrusion combines a number of unit operation i.e. mixing, cooking, shearing, puffing, final shaping and drying in one energy efficient rapid continues process 5 and can be used to reduce a wide variety of starchy foods including snacks, ready to eat (RTE), confectioners, and extruded crispbreads. This process of hightemperature short time extrusion brings gelatinization of starch, denaturation of protein, modification of lipid and inactivation of enzymes, microbes and many anti-nutritional factors. 6 The aim of this research was to develop and evaluate the substitution of wheat by cowpea and then investigate the quality of value-added products.