Introduction. Tuwo, a gel-like dumpling produced by heating maize flour slurry to obtain a smooth dough, is the most important staple food in Northern Nigeria. Materials and methods. Maize flours (MF) were obtained using "grit non-soaking (GNS)" and "grit soaking (GSM)" methods. Baobab pulp (BPF) at 0, 5 and 10% w/w was incorporated into the MF and tuwo was prepared from the blends. Functional and colour order properties of MF, stability and sensory properties of tuwo were determined using standard methods. Results and discussion. Swelling capacity, water absorption capacity, dispersibility, paste clarity and least gelation of blends were 5.44-5.85 mL/g, 2.19-2.49 mL/g, 50.53-61.66%, 1.86-4.50% and 2-6%, respectively. Flour produced by GNS method and containing 10% BPF had highest loose bulk density (0.53 g/mL), packed bulk density (0.77 g/mL) and swelling capacity (5.85%). Peak, breakdown and final viscosity of blends were 473.83-792.63