Introduction Globally a nutrition transition is occurring, as shown by swift and widespread shifts in food consumption patterns towards the western diet and lifestyle. Accompanying this is an increased prevalence of diet-related-diseases. Developing countries are gradually experiencing a shift from the utilization of indigenous snacks in favour of pastries and western type of snacks especially amongst urban and peri-urban dwellers. In Nigeria, there exist a variety of indigenous snacks such as "Aadun", a maize-based snack, "Ojojo" made from water yam, "Kulikuli" from groundnuts, and "Masa", a muffin-like snack made from cereals, among several others. The consumption of these and other snacks dates back several decades in the country's history, especially among the low-income populace, thus contributing to the overall dietary nutrient intake (Aletor and Ojelabi, 2007). However, some indigenous snacks are deficient in one or more essential nutrient. There is therefore a need to improve their nutritional quality thus providing a nutritious and healthier alternative to western snacks which can be acceptable by the consumers. Masa (waina) is a fermented puff battered rice, millet, maize or sorghum prepared in a frying pan with individual cuplike spaces. It resembles the Indian Idli in shape and dosa in taste. It is different from the maize maza used in Tortillas in Mexico and Central America. It is consumed in various forms by all age groups mostly in the Northern Nigeria and many other African countries (Mail, Burkina Faso, Niger, Chad and Gana).It is principal ingredient of a variety of cereal-based foods and is a good source of income for the housewives who prepare the traditional product for sale. Masa serves as snacks or as a breakfast meal cake, (Nkama 1993). Protein-energy malnutrition has been identified as one of the most important problems in Africa. Attempts have been made to devise strategies for combating this nutritional problem. Nutritious foods of high protein and energy value based on cereal-legume combination have suggested. In Africa countries, traditional foods such as masa play a critical role in the nutrition of the population. Like other single-cereal-based foods, masa protein is deficient in the essential amino acid, lysine, threonine, and methionine. The masa contain about 80% of starch, with the mixture of amylase and amylopectin. However, masa is rich in B-complex vitamins; it has little quantity of vitamin A, D and C. Also it contains mineral like calcium, phosphorus and iron. It is a good source of protein, calories and vitamins, especially B-complex vitamins, compared to the raw unfermented ingredients. Taste of Masa depends upon the type and proportion of raw materials and the properties of batter.