Abstract: The Physicochemical properties of οΏ½gariοΏ½, toasted, fermented cassava semolina, fortified with full fat soy-melon protein supplements at different processing stages were studied. The stages of processing were: Before fermentation (wet-mix method), After fermentation/before toasting (soak-mix method) and after toasting (dry-mix method). The samples were subjected to Physicochemical tests. Results showed that supplementation increased the Protein, Fat and Ash contents and the pH values, while the Hydrocyanic acid content, Titratable acidity reduced generally. Supplementation increased the Protein content from 2.61 to 14.26-19.51%. The fat increased from 3.20 to 10.20-15.80%; while the Ash content increased from 1.15 to 1.68-2.25%. Hydrocyanic acid was reduced from 1.345 mg 100g 1 to 0.672-1.248 mg 100g 1m in the supplemented products. The pH increased from 3.62 to 3.86-4.94 with the sample from the soak-mix method having the highest pH. The Iron contents increased from 93.57 mg kg 1 to 98.30-108.90 mg kg 1. The Phosphorus also increased from 16.25 mg 100g 1 to 17.81-49.41 mg 100g 1 sample while the calcium increased form 41.50 mg 100g 1 to 111.80-137.40 mg 100g 1. There was a decrease in the Swelling capacities in all the supplemented samples. There were slight increases in the Packed and Loosed bulk densities. The Reconstitution indices reduced in the samples supplemented before toasting but increased in samples supplemented after toasting. The Wettability of the supplemented products reduced significantly from 30 sec delay period to 120-140 sec. This is the ability of the gari to soak water and rewet easily. From the result it could be concluded that fortification of οΏ½gariοΏ½ with soy-melon protein supplement improved its protein, fat, ash and some mineral contents and also reduced the HCN considerably. Using the οΏ½soak-mixοΏ½ method resulted in gari of better and improved physicochemical properties than gari from the οΏ½wet-mixοΏ½ and the οΏ½dry-mixοΏ½ methods.