The effect of soaking periods on the invitroprotein digestibility of "akara" and "moin-nioin" prepared from cowpea/maize flour blend was investigated. "Akara and mom-mom" were prepared from a blend of cowpea/maize flour in which the cowpea and maize seeds were socked for 0, 4, 8, 12 and 16 hours, processed into flour, blended into a ratio of 70:30 and used for akara and mom-mom preparation. The akara and mom-mom prepared from each socking period was analysed for poiyphenols, phytic acid content and invitro protein digestibility. The result showed that there was a significant (p< 0.05) increase in the invitroprotein digestibility of akara and mom-mom as the soaking periods of the cowpea/maize increased from zero hr to 16 hr whereas a significant decrease (p0.05) was observed in the polyphenolic and phytic acid content of "akara" and mom-mom. Therefore soaking of cowpea and maize in "akara" and "moin-moin" preparation improves their nutritional values.