The enrichment of cereals with other food groups has received considerable attention in recent years. The objective of this study is to determine the nutritional potential of local food for fortification. The control formula (FT) is composed of maize (Wari) and sorghum (Kapelga) flours. The other two formulas are on the basis of the control flour enriched by 10% respectively with soybean (FS) and moringa leaves powder (FM). Culinary and nutritional assessment and sensory tests have been conducted. The degrees of disintegration of the enriched FS (1.42%) and FM (1.22%) couscous formulas are high. The protein content of FS, FM and FT are respectively 15.66, 18.75, and 10.47%. FS couscous has high lipid content (7.61%). FM couscous has iron (7.37 mg/100 g) and zinc (2.8 mg/100 g) contents higher than those of couscous FS and FT. At the sensory level, the FM couscous has quite different color, smell and taste. A preference of the cooked couscous, FT and FS was observed. Enrichment with soybeans has improved protein contents and the energy value, while the moringa leaves powder has improved minerals value.

Keywords: Formulations, acceptability, Glycine max, Moringa oleifera, couscous.