||In Benin food, manufactured patties from Zea-Mays grains, peanuts, cassava, yams, were largely well prized. Scientific knowledge of production technique should be ensured for improving decoulant patties quality. Implicated changes, due to sugarcane inclusion to formulation of the seasoned maize dough fried into patties, were analyzed in this article. Confectioned six variant patties, corresponding respectively to 0% (control), 5%, 10%, 15%, 20% and 25% sugarcane (wt/wt.mix) incorporated percentages into maize dough formulation, were characterized, physically (residual moisture, bulk density, expansion ratio), mechanically (breaking strength) and sensory (color, taste, tasters personal feel).Obtained experimental results allow concluding that, added sugar ratio increase in patties formulation-confection provokes significant effects on patties physical and mechanical characteristics with growth levels respectively of: residual moisture 2941%,apparent density 10.33-28%, volumetric expansion ratio 22.6-57.6% and breaking strength 25.7-78.5%. Patties’ deeper color caramelizing and crustiness reduction have been also recorded. Nevertheless, results of the effected surveys, relative to taste/flavor and tasters’ personal feel, clearly showed consumers’ predilection towards sugar incorporated patties variants.