The study was conducted to evaluate the quality attributes of biscuits produced from wheat flour, sesame seeds and tigernut blended flours. Three Biscuits samples were made with varying proportion of 100%, 70% and 60% wheat flour replaced with 0%, 20%, 15% and 0%, 15%, 25% tiger nut and defatted sesame seeds flours respectively. The products were analyzed for colour, texture, aroma, taste and over-all acceptability by untrained panelists using 9-point hedonic Scale. Biscuits samples were baked and analysed for nutritional compositions and sensory evaluation. The samples had moisture 21.37 % - 426.82%, Ash, 0.95%-1.50%, protein, 10.09% - 15.31%, fat, and 26.26%- 30.43% and carbohydrate, 36.78%- 39.50%. Incorporation of tigernut and sesame seed flours increased the moisture, ash, protein, and fat contents while increasing the composite flours reduced the Carbohydrate content in the biscuits. Sensory assessment revealed a significant (p<0.05) difference between the control sample (100% wheat flour) and the composites in terms of colour, flavour, taste, texture and overall acceptability of the biscuits. The biscuit sample B (70% wheat flour, 20% Tigernuts flour and 10% sesame flour) was highly accepted by the panelists