Physical, proximate and sensory properties of biscuits produced from different blends of maize and tigernut flour were evaluated. The blends (Maize flour: Tigernut flour) were: A-100: 0; B-90: 10; C-80: 20; D-70: 30; E-60: 40; F-50: 50. Diameter, height, weight, spread ration, bulk density and dispersibility of the maize-tigernut biscuits ranged from 4.00–4.05 cm, 0.30–0.60 cm, 16.42-20.99 g, 6.66–10.05, 0.61-0.65 g/ml and 75–78% respectively. Moisture, protein, fat, crude fibre, ash and carbohydrate respectively, were 3.70-4.60%, 3.94-11.72%, 21.17-24.17%, 1.21-2.32%, 2.03-3.38% and 55.52-66.27%. Energy varied from 471.37–497.21 Kcal/100g. Sample E with 40% tigernut flour was significantly (P≤ 0.05) the highest in protein and least in carbohydrate. There was slight to moderate degree of likeness for the sensory attributes (aroma, appearance, colour, crispness, flavour, mouthfeel, texture and overall acceptability) of the biscuits with the aroma, colour, flavor and mouthfeel of sample E significantly (P≤ 0.05) the greatest. Substitution of up to 40% oftigernut flour could form a basis for preference in the production of maize-tigernut biscuits. This will serve as a means of value addition to tigernut a less utilized tuber.