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This study investigated the effect of African yam bean flour (AYF) inclusion on the quality of sakada. Fermented cassava mash (FCM) and AYF were blended at ratios (% w/w) 100:0 (control), 90:10, 80:20, 70:30, and 60:40. Sakada was produced using the blends, and its nutritional and sensory properties were determined. Protein, fat, crude fibre, P, Ca, phytate, and oxalate contents of sakada increased (p < 0.05) with increasing AYF level, while moisture, carbohydrate, and cyanide decreased. The incorporation of 20% AYF in sakada resulted in a significant amount (> 4.0 g/100g protein) of arginine, leucine, isoleucine, and phenylalanine. Sensory properties of sakada that contained ≤ 20% AYF compared favourably with sakada produced using 100% FCM. This study showed that the nutritional quality of sakada improved following AYF incorporation.

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