A lot of effort is needed to diverse food products utilisation of cassava leaves which are regarded as famine reserve crop for food security. The objective of this study was to evaluate protein, fibre and sensory of meat floss incorporated with different amount of cassava leaves (CL) (25%, 50%, 75% and 100%). Its stability during storage was monitored for 84 days in terms of lipid oxidation through peroxide value (PV) and formation of thiobarbituric acid reactive substance (TBARS). The results showed that protein content decreases while fibre content increases with the increase amount of CL substitution. No significant difference (p>0.05) was obtained in preference based on sensory attributes of texture, taste and overall acceptability of control floss with 100% CL substituted floss. At initial storage duration (up to day 30), similar linear increase in PV was observed among all formulations; however, further storage showed slower increment by the 100% CL substituted floss. Similarly, faster formation of TBARS was shown by control floss while the lowest values was shown by 100% CL floss. This study showed that CL is a suitable alternative for meat and also proved that total