Tapioca grit is a partly gelatinized dried starch obtained from cassava. Fortifying tapioca with fermented bambara flour may be important to improve its nutritional value. Materials and methods. The pasting, functional, nutritional and sensory properties of tapioca meal fortified with fermented bambara flour at varying levels of 10, 20, 30, 40 and 50 % were investigated using standard methods. Results and discussion. Cabohydrate was the major nutrient in the control tapioca (84 %) and the fortified tapioca samples (64 - 80 %). However, with increasing levels of fermented bambara flour, the protein contents of the tapioca meal progressively increased. The higher protein content of the fortified samples is expected since bambara is a good cource of protein. Fortified tapioca meals showed a slight decrease in water absorption capacity but significant increase in swelling power. Increased swelling of the tapioca meal could be due to the effect of heat which may have enhanced starch disruption. Further, the increase in protein content of the fortified samples may also have contributed to their higher swelling power. Peak viscosity of tapioca samples decreased with increasing levels of fermented bambara flour up to 30 %, but thereafter increased. This behaviour was attributed to increase in starch content. Cyanide contents of the control tapioca and fortified amples (5,82 - 6,34 mg/kg) are within the acceptable limits in foods. Tapioca cake fortified with 10 % fermented bambara flour compared favourably with the control sample in colour, taste, aroma, consistency and overall acceptability. Conclusions. Acceptable tapioca meal with improved swelling power and nutritional value can be produced from cassava starch fortified with 10 % fermented bambara flour.

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