The enrichment of cereals with other food groups has received considerable attention in recent years.
The objective of this study is to determine the nutritional potential of local food for fortification. The control
formula FT is composed of maize (Wari) and sorghum (Kapelga) flours. The other two formulas are on the
basis of the control flour enriched by 10% respectively with soybean (FS) and moringa leaves powder (FM).
Culinary and nutritional assessment and sensory tests have been conducted. The degrees of disintegration of the
enriched FS (1.42%) and FM (1.22%) couscous formulas are the highest. The protein content of FS, FM and FT
are respectively 15.66%, 18.75%, 10.47%. The couscous Fs lipids contents are 7.61% against those of couscous FT and FM. FM couscous has iron (7.37 mg/100g) and zinc (2.8 mg/100g) contents higher than those
of couscous FS and FT. At the sensory level, the FM couscous has quite different color, smell and taste. A
preference of the cooked couscous, FT and FS was observed. Enrichment with soybeans has improved protein
contents and the energy value, while the moringa leaves powder has improved minerals value.

quality, acceptability, enrichment, soybean, moringa