Wheat flour (WF) was supplemented with African Yam Bean Flour(AYBF) and used to bake queen cakes at various ratios(WF/AYBF 100:0,80:20,75:25,50:50,0:100). The 100% WFcake served as control. Proximate analysis showed significant increase( p<0>0.5) in moisture contents (14.4-14%)of test samples. Sensory evaluation results showed that all cake samples had high rating for allevaluated attributes.The 20 and 25% AYBF supplementation compared favorably with control(100%WF). Cakes from other supplementation levels were generally acceptable as they were neither liked nor disliked.