Cassava (Manihot esculenta Crantz), bamara groundnut (Vigna subterranean) and cashew nuts (Anacardium occidentale) were processed into flours and used to developenergy bars.The augmented simplex lattice design method was employed. Fourteen flour formulations of high quality cassava, toasted bambara groundnut and roasted cashew kernel was adopted. This study was to evaluate the mineral and sensory qualities of energy bars baked from the various formulations. Flour blend (33.3% cassava flour: 33.3% bambara groundnut flour: 33.3% cashew kernel flour) recorded the highest calcium content (185.58 mg/kg) while 100% bambara groundnut flour recorded the highest magnesium content (55.58 mg/kg). Taste, chewiness and overall acceptance increased with increase in cashew kernel flour. Addition of cassava flour and cashew kernel flour improved the general acceptability of the energy bars. Feasibility of producing energy bars with desirable organoleptic properties from composite flour of cassava/bambara groundnut/cashew kernel composite flour was established.

Keywords: sensory properties, roasted, toasted, design matrix, composite flours, organoleptic