This study was designed to investigate the effect of fermentation and extrusion on the in-vitro protein digestibility, in-vitro starch digestibility and sensory properties of cassava and African yam bean blends. The blends were formulated in different ratios. They were fermented spontaneously and extruded individually per standard technique. The in-vitro protein digestibility, starch digestibility determination and sensory evaluation of fermented and extruded Cassava-African yam bean blends were conducted following specified protocols. The efficacy of fermentation and extrusion on the in-vitro protein digestibility of Cassava-African yam bean blends of samples comprising: RF, FU, UE and FE (A through F) ranged from 67.98±0.00 to 71.94±0.00; 72.10±0.01 to 78.52±0.00; 71.96±0.00 to 76.41±0.00 and 78.21±0.00 to 81.67±0.01 respectively. The effect of fermentation and extrusion on the in-vitro starch di gestibility of Cassava-African yam bean blends of RF, FU, UE and FE (A through F) ranged from 32.33±0.66 to 36.61±0.03; 35.51±0.04 to 41.18±1.73; 35.00±0.00 to 41.02±0.58 and 37.42±0.29 to 46.59±0.01 respectively. The aroma rating of fermented and extruded Cassava-African yam bean blends ranged from 4.96±0.47 (RE) to 8.33±0.01 (FEA). The colour rating of fermented and extruded Cassava-African yam bean blends ranged from 5.83±0.06 (FEE) to 8.56±0.03 (RA). The texture rating of fermented and extruded Cassava-African yam bean blends ranged from 6.20±0.79 (FUA) to 8.26±0.08 (FUB). The general appearance rating fermented and extruded Cassava-African yam bean blends ranged from 6.10±0.26 (UEF) to 8.25±0.04 (FEA). The nutritional benefits of fermented and extruded blends of cassava fortified with African yam beans suggests the enhancement of an acceptable and digestible food.