This study was conducted to evaluate the quality of chinchin made from millet-wheat composite blend. Millet grain was processed into flour and used to substitute wheat flour at different portion of (0, 10, 30, 50, 70, 90 and 100). The functional and pasting properties of the different millet-wheat flour blends were determined. The composite flour was thereafter, processed into chinchin and the proximate composition and sensory evaluation of the chinchin were determined. There were significant differences (P< 0.05) in the functional properties of composite flour in term of bulk density, dispersibility and water absorption index (WAI) ranging from 0.76-0.83 g/ml, 73.50-78.00% and 0.77-1.22 g/g respectively. Similarly significant differences (P> 0.05) were also observed in term of swelling index, swelling capacity and water absorption capacities (WAC) of functional properties with values ranging from 1.47-1.79 V/v, 0.47-0.79 V/v and 5-10g/g respectively. There were significant differences (P< 0.05) in the pasting profile of the wheat-millet flour blends except for pasting temperature where there was no significant differences (P> 0.05). There were significant differences (P< 0.05) in the proximate composition of the chinchin samples with values ranging from 3.98-5.04%, 12.63-19.99%, 7.56-8.13%, 4.94-6.10%, 4.56-5.23% and 57.41-63.35% for moisture, protein, fat, ash, crude fibre and carbohydrate contents respectively. There were also significant difference (P< 0.05) in sensory attributes of the chinchin samples parameter measured. The study concluded that chinchin of acceptable quality comparable to the 100% wheat flour chinchin are obtainable from millet-wheat composite flour up to 30% millet substitution.