This research was aimed to study the nutrient va;ue and sensory evaluation quality of Tiwul from fermented cassava (gari) which complemented with eucheuma cottonii and vigna unguiculata germ fluor. this researh was an experimental study with one variable of eucheuma cottonii and vigna unguiculata germ fluor proportion. five treatments were different on proportion of eucheuma cottonii and vigna…