The effect of moringa leaf powder supplementation on some quality characteristics of Soy-mumu was determined. Soy-mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted maize flour and roasted soybean flour respectively and supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The Soy-mumu samples were then analysed for proximate composition, minerals, vitamin A and sensory characteristics. The addition of Moringa leaf powder to soy-mumu resulted to significant difference (P < 0.05) in the proximate composition; moisture content decreased significantly (P < 0.05) with increase in the addition of Moringa leaf powder from 10.40 to 9.34% and significant decrease (P < 0.05) in the carbohydrate content of the products from 65.71 to 50.27% with increase in the addition of Moringa leaf powder. Minerals and vitamin A content increased significantly (P < 0.05) with increase in Moringa leaf powder supplementation. Sensory evaluation results showed that the acceptability of the samples decreased with increase in the level of Moringa leaf powder supplementation.

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