Abstract Background Ipekere agbado is a traditional maize-based snack consumed in South Western part of Nigeria, but low in protein content and deteriorate within few days. Hence, this study aimed at evaluating the chemical compositions, functional properties, softness index and storage properties as influence by Bambara groundnut (BG) enrichment. Maize and Bambara groundnut flours were well mixed to generate the following blends: MB10 (Maize 90%, Bambara groundnut 10%), MB20 (Maize 80%, Bambara groundnut 20%), MB30 (Maize 70%, Bambara groundnut 30%) and CTRL (Maize 100%) which served as control. Results Protein value increased with increase in Bambara groundnut flour inclusion. The value obtained for Na/K and Ca/P ratio of ipekere agbado samples including CTRL were all significantly (p
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