This study is aimed at preparing an improved fermented gruel locally known as ‘akamu’ using cofermented maize and African breadfruit powder in different ratios which include 50:50, 75:25 and 25:75, representing the percentage of maize to breadfruit, respectively. 100% maize-akamu powder is the control. Microbiological, physicochemical, proximate composition and functional properties of the powder was analyzed using Standard methods while sensory evaluation of pap prepared using the powder involved the use of 9 - point Hedonic scale. The total heterotrophic bacterial count (THBC) and total fungal count (TFC) of the samples was within the range 7.97 – 8.26 log10CFU/ml and 6.30 – 7.57 log10CFU/ml, respectively. The moisture, ash, protein, lipid, fibre and carbohydrate content of the samples were within the range 15.06±0.32 - 21.44 ±0.50%, 0.4±0.02 - 0.8±0.03%, 8.4±0.11 - 10.8±0.60%, 1.3±0.04 - 10.3±0.07%, 0.12±0.04 - 0.22±0.04% and 62.43±1.82 - 74.37±2.13%, respectively. The sensory attributes of the pap was disliked slightly or moderately by the panelists. Nevertheless, the inclusion of breadfruit flour during fermentation of maize for the production of akamu powder improved its nutritional quality and functional properties.