Abstract: Proximate analysis of Bambara groundnut flour and production of Sudanese sorghum bread (kissra) supplemented with various ratios of Bambara groundnut flour were conducted. Bambara groundnut flour was used in supplementation of Sudanese baked product sorghum bread (kissra), in the ratios of 10, 20 and 30%. The pH values of Bambara groundnut flour supplemented dough’s were dropped. The titrable acidity and total soluble solids were increased as a result of fermentation process. The most significant effect of kissra supplementation was the increases in protein content from 12.20±0.02% for the control sorghum bread kissra to about 13.38±0.02, 13.76±0.02 and 15.54±0.04% for kissra supplemented with 10, 20 and 30% of Bambara groundnut flour, respectively. The contents of crude fiber and ash of supplemented sorghum kissra were also increased. The replacement ratios of Bambara groundnut flour also resulted in a concomitant increase in the in vitro protein digestibility of kissra breads. The sensory evaluation revealed that the supplemented sorghum kissra was accepted by the panelists up to 10% of Bambara groundnut flour supplementation. The overall acceptance level of the different samples decreased with the additional increases of Bambara groundnuts flour supplementation. In view of the findings of this study, it is recommended that, future studies focus on the utilization of Bambara groundnuts flour on other Sudanese traditional foods such as thin and thick porridges.