In Nigeria, many choose snacks over breakfast due to time and financial constraints. Snacks like kokoro, a popular maize-based option, can lead to protein energy malnutrition due to lack of essential amino acids. Kokoro can be enriched with legumes, enhancing its protein quality. This study aimed to develop six variations of kokoro enriched with soybean and bambara groundnut, (100 % maize; 90:10; 80:20 maize:bambara; 90:10; 80:20 maize:soybean; and 80:10:10 maize:bambara:soybean). Nutritional and functional properties of the flours, nutritional, anti-nutritional and sensory attributes of kokoro were determined, using standard methods. Water absorption capacity ranged from 133.54 to 156.39 %. Oil absorption capacity ranged from 89.64 to 108.46 %. Peak viscosity ranged from 3.07 to 12.04 RVU. Moisture content of kokoro ranged from 3.28 to 10.77 %; protein content ranged from 13.13 to 20.41 % and fat from 9.67 to 27%. There were statistically (p<0.05) significant differences among the samples. Tannin values ranged from 2.23 to 3.02 % while phytic acid content ranged from 15.81 to 41.83 %. Samples A (100 % maize) and C (90:10 maize:bambara) were scored higher in consumer preference test. This study concludes that enriching kokoro with soybean and bambara groundnut increased its protein content.