This project material focuses on Enriching Nigeria menu with the use of soya beans. The aim of this project is to enrich the Nigerian menu with the use of soyabeans. Using semovita as a control for soyabeans flour for the production of Amala, and using cornflour as control for soyabeans flour for the production of MoinMoin. It is hoped that the findings would make these dishes from the above food materials known, accepted and included in the Nigerian menu in such a place like homes. Attempts were made to review relevant literatures to provide information in all areas covered by this work. Different measures that were used are 50/50, 100%. The taste panels were requested to evaluate such qualities which include appearance, taste, colour, flavour, texture. It was discovered that the dishes made from taste, colour, flavour, texture. It was discovered that the dishes made from these food commodities had flavour, looked colourful, palatable and presentable.