Kibabu is a traditional, plain, deep fried cassava product prepared from cassava paste. It was noticed in Muheza district, Tanzania, to be nutrient-deficient as it was prepared from plain cassava that was only mixed with onions, and then deep fried. There was also room to improve its acceptability for wider dissemination. A study was conducted to improve nutrient content and palatability of traditional kibabu, using 80 % cassava and other staple mixture and 20 % onion-garlic (flavour improver). Laboratory analysis and sensory evaluation were conducted on kibabu from each of the formulations. Results showed that use of groundnuts and soybeans improved the nutritive value. Incorporation of coconut in the formulation improved palatability of kibabu significantly (P < 0.05). Plain cassava kibabu was poor in nutrients and rich in energy but once blended with groundnuts or soybean, the nutrient content improved greatly. The dry matter of the formulated product ranged from 70.36 to 90.34 %. On dry weight basis, the nutrient content was as follows: crude protein, 1.21-19.69 %; fat, 6.74 -41.51 % and ash content, 1.96 -12.45 %. The fibre content ranged from 5.46 -25.85 %, with coconut contributing most to this increase. The improvement resulting from blending with coconut was not outstanding except for fat and protein but palatability improved significantly (P < 0.05). Incorporation of high levels of soybean in the formulation, although it increased the protein content greatly, it introduced the bean flavour that significantly lowered (P < 0.05) the acceptability of the resulting kibabu. Being a food security crop that could benefit many households in the country, both as food and income source, diversification of uses of cassava is essential. There is therefore, need to promote these paste products for use as snack foods for adults and children, and for income generation. However, care should be taken on nutrient status if kibabu is intended for child feeding. Popularization and promotion work need to target areas that use cassava within and outside the study districts.Key Words: Cassava, paste products, kibabu, acceptability L'amélioration découlant du mélange de la noix de coco n'était pas remarquable, à l'exception des graisses et des protéines, mais la palatabilité s'est améliorée considérablement (P < 0,05). Non seulement l'incorporation de niveaux élevés de soja dans la formulation a augmenté énormément la teneur en protéines, mais elle a également introduit une saveur de graine qui a sensiblement baissé (P < 0,05) l'acceptabilité du kibabu qui en a résulté. Le kibabu étant un aliment présentant une sécurité alimentaire qui pourrait bénéficier à de nombreux ménages dans le pays, aussi bien en tant qu'aliment qu'en tant que source de revenus, la diversification des utilisations est essentielle. Il faut donc promouvoir ces produits en pâte pour qu'ils soient utilisés comme casse-croûte pour les adultes et pour les enfants et aussi pour la génération de revenus. Néanmoins, il faudrait faire attention à la ten...