Bambara nut (Voandzeia subterrenea (L.) Thouars) is a cheap source of leguminous protein with a good potential as substitute for relatively expensive animal protein, in several food products such as biscuits, particularly in developing countries. Biscuit was produced from blends of wheat flour and fermented bambara nut flour (l00:0, 90:10, 80:20, 70:30, 60:40 and 50:50) and was analysed. Proximate composition and protein content of biscuit produced from the flour mixes was higher than that produced with 100% wheat flour, while the moisture content ranged between 2.95 and 5.71%. The carbohydrate components and reducing sugar were in the ranges of 60.29 and/64.99%, and 2.74 and 4.43%, respectively. Sensory data indicated that the fermented bambara nut biscuit with up to 30% were acceptable. Thickness, diameter and spread ratio of the biscuit ranged from 230.33 -285.67mm, 29.00 - 36.67 mm and 61.70 -89.19%, respectively. Consequently, the potentials of fermented bambara nut in biscuit production was established thereby providing alternative composite flour in biscuit production.