Burabusko is a traditional maize-based food commonly consumed in Northern Nigeria, but its nutritional quality may be limited by the relatively low protein content and poor balance of some essential amino acids in maize. This study evaluated the functional properties, proximate composition and amino acid profile of cooked burabusko supplemented with Bambara groundnut. Maize and Bambara groundnut were processed into whole and dehulled grits and formulated at ratios of 100:0, 85:15, 75:25, 65:35, 55:45, 45:55 and 35:65. The formulated grits were cooked and subjected to Proximate composition and amino acid profile, while functional properties were determine using the flour blends. (Results showed significant differences (P< 0.05) across all parameters. Functional properties varied: For water absorption capacity (80.1 to 89.9%), bulk density (0.66 to 0.86g/ml), solubility (56.0 to 69.1%), swelling capacity (32.5.to 70.8g/ml) particle size (597.4 to 798.7mm) and wettability (234.4 to 287.2 sec). Proximate composition results varied significantly from 50.3 to 64.6% for (moisture), 8.0 to13.0% (protein), 2.86 to 4.10 % (ash), 3.21 to 4.50% (fat), 2.0 to .3.13% (fibre), and 11.17 to 31.63% (carbohydrate) and (132.6 to 180.91 kcal/100g). for energy values. Significant differences (P<0.05) were observed in the essential amino acid profile of the supplemented cooked dehulled and un-dehulled maize grits burabusko, the value ranged from (0.25 to 0.74g/100), (1.01 to 3.84g/100g), (1.23 to 2.52g/100g), (1.42 to 3.82g/100g), (1.01 to 2.73g/100g), (2.01 to 3.86g/100g), (0.86 to 2.54g/100g), (0.25 to 0.76g/100g) and (0.22 to 4.46g/100g) respectively for leucine, lysine, methionine, phenylalanine, tryptophan, valine, threonine, histidine and isoleucine. This study indicates that the addition of Bambara Groundnut significantly improves the nutritional value of burabusko in terms of protein and amino acid balance. It was concluded that burabusko could be prepared not only from maize alone but also can be supplemented with Bambara groundnut to improve nutrient density of burabusko. The consumption of the supplemented burabusko will help reduce malnutrition related issues among vulnerable population in sub–Saharan Africa.