The production of nutritious biscuit from Kocho of low protein and high carbohydrate, mineralrnand crude fiber; fortified with faba bean of high protein and moderate fat content; and wheat ofrngood glutenin and gliadin; were the bases for enriched biscuit production. The proximaternanalysis of enriched Kocho biscuit was done using the AOAC, 2003 analytical procedure. Thernenriched Kocho biscuit showed an upgrade in protein content from 0.96 of whole Kochornbiscuit processed at 1700C for 10min to 9.7% of KFWB2 at 1700C for 10min. This also impliesrnthat the consumption of 2 pack of 250g each (one pack contain 21 biscuit of each weighingrn12g) of enriched Kocho biscuit of blend KFWB2 processed at 1700C for 10min accommodatesrnthe daily protein requirement of 39g/day and 50g/day for the age of 1-3 and 4-10; respectively.rnThe mineral content of enriched Kocho biscuit is improved by the presence of Kocho and fabarnbean. The time and temperature effect of baking the enriched biscuit shows a major change inrnprotein content due to an increase in the faba bean concentration. With increasing temperaturernand time the value of the protein decreased due to protein denaturation by heat. As can be seenrnin KFWB3 processed at 1700C when the time increases from 7 to 8, 8 to 9, and 9 to 10min thernprotein decreases from 9.94%-9.51%, 9.51%-9.08%, and 9.08%-8.99% respectively.rnCorrespondingly, at a fixed time of 10min in KFWB3, an increase in temperature from 1600Crnto 1700C, and 1700C to 1800C resulted in decrease from 9.56%-9.08%, and 9.08%-8.98%rnrespectively. The result obtained from the SPSS analysis revealed that biscuit KFWB2rnprocessed at 1700C for 10 min. gave best result for protein content of 9.7% on dry basis. Thisrnimplies that the enriched Koch biscuit is a good source of protein and can support problemrnsolving in protein malnutrition in the country. The farinograph data for various blends of flourrnrevealed that faba bean has 206 FQN which is better than that of wheat of 108FQN.rnCombination of this faba bean with Kocho flour improves its farinograph quality number fromrn7 to 200 of KFWF3 and makes it more suitable for biscuit production. The flour property likernwater and oil adsorption for whole Kocho flour (KF) were 2.29ml/g and 0.93ml/g; respectivelyrnwhich improved to KFWF2 of 2.05 ml/g and 1.15ml/g; respectively which is not significantlyrndifferent form wheat flour of 2.2ml/g and 1.18ml/g. This makes the enriched Kocho biscuitrncomparable in terms of farinograph quality number and dough consistency with the standardrnwhole wheat flour biscuit. The water activities of the whole blended flours were in betweenrn0.47% and 0.55% indicating below the minimum water content required by microorganisms.rnThe water activity for the biscuit is also in the range of 3.7% and 6.5%. The moderately highrn5rnamount of water activity in whole wheat flour biscuit (KFWB5) results in damage byrnmicroorganisms. The recommended water activity for the biscuit is in the range of 0.3% andrn0.5%.