Cassava root and African yam bean was subjected to various processing method Viz: uprooting from the farmer, soaking in the water for 4days, for African yam bean (AYB) steeping in water for 12 hour and then boiling for 20 minute respectively. The moisture, ash protein carbohydrate fat, crude fibre some functional properties and bulk density of the flour were analyzed from the result, protein and carbohydrate content of sample A (ELUBO) are 1.70% and 80.09ml. Result showed that sample (D) gave the highest protein content (37.21%) which that 17 B really high in protein while the fortified sample (B) and (C) gave a mochate protein and carbohydrate content 2.04% and 40.00, 4.09% and 32.2% respectively. Moisture content of the sample ranges from 4.02%-1.96%. Ash ranges from 1.00%- 3.00% water absorption capacity ranged from 3.50g/ml2.00g/ml. The bulk density ranged from 0.83g/ml- 0.58g/ml.