This study aimed to develop a process for the preparation of cassava leaves to be used as a fortifier in making empanada without adversely affecting its acceptability as perceived by a panel of sensory evaluators. The acceptable level use was determined through a laboratory panel evaluation on the sensory quality of the fortified product in terms of appearance/color, flavor, texture, and general acceptability using the 9- point Hedonic Scale. The analysis of variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data.
The RENI levels for vitamin A fortification (40%-60%) did not exert any negative effect on the appearance/color, texture, flavor and general acceptability of the products. The fortified product was found to be comparable to the empanada (control). The mean ratings which ranged from 7.2 to 7.7 have a descriptive equivalent "Like very much" to "Like moderately". The optimum level used that can be incorporated in empanada has no causing negative effect on the general acceptability of the product 60% RENI level.
This result implies that cassava leaves can be used as a fortifier in recipes requiring vegetable like empanada to enhance its vitamin A content thereby helping alleviate malnutrition.

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