Germinated, fermented, cooked and unprocessed cowpea flour were added to macaroni at different levels (10%, 15%, 20% w/w) and the samples were stored at room temperature for six months. The changes in the phytic acid content and total antioxidant capacity of the samples over a six months period were monitored. As expected, addition of cowpea flour increased the protein content of macaroni to 13.98% from 11.73% (db). The macaroni samples had good cooking quality with regard to stickness, bulkiness, firmness and total organic matter (TOM) released in rinsing water. Macaroni samples with added cowpea flour were darker in colour than the control macaroni sample with no added cowpea flour. Compared to other macaroni samples with added cowpea flour, the sample with cooked cowpea flour added samples had relatively lower sensory values, while fermented cowpea flour added samples had lower TOM values. Cooking had a negative effect on the total antioxidant capacity (TAC) of cowpea flours while germination affected the TAC of the samples positively. There was a slight decrease in the TAC values over the six month storage period. Addition of cowpea flour to the samples increased the phytic acid content of the samples and no significant change was observed in the pytic acid content of the samples over the storage period. (c) 2005 Elsevier Ltd. All rights reserved.