Snacks are important components of the diet. They can be eaten in place of or between meals, provide a brief supply of energy and some other nutrient. Gurudi and other cassava recipes have already been introduced to the Nigerian population. In those study, soybean flour or crayfish powder were used to enrich the gurudi and compare its acceptability as snack. Gurudi, a cassava starch snackfood was prepared using (i) cassava starch (ii) blends of cassava starch and soybean flour (iii) blends of cassava starch and crayfish powder as follows: sample control (TG) = 100% cassava storch, sample soybean enriched (SEG) 90% cassava starch plus 10% soybean flour sample crayfish powder (CEG) = 95% cassava starch plus 5% crayfish powder. Recipe of each sample was made into paste that drops by spoonfuls, thinly spread on baking sheets and oven dried. The sensory properities of each snack food sample was evaluated. The 100% cassava starch food sample severed as control. Sensory evaluation showed no significant difference (P > 0.05) between the control and 10% soybean enriched sample in all the sensory attributes (colour, crispiness, taste, flavour, overall acceptability). Chemical composition of the gurudi snacks showed that the 10% say enriched sample had higher protein fiber, calcium, iron and zinc than the control.