Wheat flour, blended with cassava flour in a 1: 1 ratio were. used to produce three samples of biscuit. The biscuits were produced with 'Utazi' extract. Samples A had 1()% of the extract. Samples B and Chad 20 and 30% respectively. Proximate analyses of the samples showed that B had the highest moisture content 5.09%), while sample C was least with 2.88%. The crude protein contents are 8.05 and 7.62% for samples A and C respectively: The average fat content of the three samples was 25%. The mean score for sensory evaluation in colour, texture, flavour, taste_ and general acceptability, are respectively 7.9, 7.5, 6.1, 7.2 and 7.3 for samples A. For sample B they were 6.2, 6.5, 5.1, 5.0 and 5.8 and samples C; 6.8, 6.6, 5.5, 4.4 and 5.3. Relatively, sample A was most acceptable
