Agidi is a gel-like traditional fermented starch pudding produced from maize (Zeamays) flour. This research work aimed at evaluating the proximate composition and sensory evaluation of Agidi enriched with varying percentage addition of legumes such as soybeans, groundnut and bambara nut at a ratio of 70:30 and coded Sample B (70% maize 30% soybeans), Sample C (70% maize 30% groundnut) Sample D (70% maize 30% bambara nut) respectively and was compared to the control Sample A (100% maize). The product was analysed for protein, fat, moisture, Ash and fibre and carbohydrate determined by simple difference method. The result of the proximate composition showed that for crude protein content, Sample C had the highest value (13.95±0.06) while Sample A (8.93±0.9) had the least. Fat content showed that Sample C had the highest value (4.66±0.43) while Sample A (3.49±0.07) had the least value. Crude fiber showed that Sample D had the highest value (2.14±0.08) while Sample B (0.69±0.03) had the least value. Ash content showed that Sample B had the highest value (2.26±0.06) while Sample A (1.03±0.09) had the least value. The moisture content result showed that Sample C (87.2%) had the highest value while Sample B (83.19%) had the least value. Carbohydrates content was highest in Sample A (84.16+ 0.45) and least in Sample C (78.24 + 0.23). The Sample B (411.79 kcal) had the highest energy value while Sample D (402.67) had the least value. The results of the sensory evaluation showed that the control, Sample A had the highest value in all sensory attributes evaluated namely: colour (8.3), texture (8.2), flavour (7.65), taste (8.1) and overall acceptability (8.3) and was significantly different (p≤0.05) from all the other samples except in Taste where there was no significant difference (p≤0.05) between the control, Sample A and the other samples. The use of enriched agidi could be used in alleviating the scourge of protein energy malnutrition especially in third world countries.