Kokoro is a popular traditional maize snack widely consumed by adults and children in Southern states of Nigeria, but characterized by low protein content. African yam bean is an underutilized crop with high nutritional value, but literature is sparse on its utilization to enrich maize snacks. Maize flour (MF) was supplemented with African Yam Bean Flour (AYBF) and used to produce kokoro at various ratios MF/AYBF (100:0, 80:20, 70:30, and 60:40). The 100% MF kokoro served as control. Proximate composition, minerals composition and sensory evaluation of the samples were determined. Proximate analysis results showed significant increase (p<0.05) in protein (10.88-13.11%), ash (1.87-2.42%) moisture (1.72-2.13%) and sugar contents (4.99-5.72%), and decrease in fat (34.25-29.58%) and starch content (83.64- 62.79%) as the % AYBF increased. Potassium (0.56-1.41%) was the predominant mineral, followed by calcium (0.49-0.74%) and magnesium (0.12-0.21%).Sensory evaluation results showed a high level of acceptance of the product, the 30% and 40% AYBF compared favorably with control (100% MF). African yam bean is useful for enrichment of maize-based snacks because of its nutrient density. This will create a novel use for African yam bean as well as improve the nutritional quality of the snacks.