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The proximate composition, pasting, and functional properties of flour blends from wheat and bambara nut at 10%, 20%, and 30% were carried out. The codes used were: DEL (90% wheat flour and 10% bambara nut flour), PIE (80% wheat flour and 20% bambara nut flour), ROW (70% wheat flour and 30% bambara nut flour), and ALE (100% wheat flour as control). Doughnuts were prepared using these blends and their sensory properties assessed. Results obtained revealed that the protein content of the flour increased with increase in bambara nut addition from 10.88–11.78%. Significant differences (p < 0.05) were observed in the fat, ash, and crude fiber (1.88–2.23%, 1.22–1.88%, and 3.96–4.02%) respectively. Doughnuts with 10% bambara nut flour (DEL) were most acceptable amongst the samples because there was no significant difference (p < 0.05) between this sample and the control in most parameters assessed. [ABSTRACT FROM AUTHOR]