Each blend was used to produce sausage roll. The energy value of the flour blends was determined. Sensory qualities of the sausage rolls were also evaluated by 20-member panelists. The result of proximate composition of flour blends samples showed that moisture ranged from 6.00 to 11.20%. There were significant differences (p≤0.05) in protein, crude fat, crude fiber, ash, carbohydrate, and energy value among the samples. The addition of cocoyam and soybean flour increased protein, fat, crude fiber, carbohydrate and the energy value of the samples. The result of the sensory evaluation of the sausage rolls showed that CSW4 (50 cocoyam-10 soybean-40 wheat) was significantly different (p≤0.

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