Proximate composition and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends was conducted. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to proximate and dietary fiber analysis and sensory evaluation were conducted. The mean score of sensory attribute of the milk beverage blends was significantly different (P<0.05). Generally, the blend made from ratio 1:3:2 of bambaranut -tigernut -coconut milk mix having the highest mean score of 8.60 was the most rated and the best among the sample blends. The proximate composition parameters varied among the blends with highest values detected on the samples as follows: moisture 81.22%, crude protein 6.28%, fat 4.30%, crude fiber 2.12%, ash content 2.30% and 11.82% for total carbohydrates. The total dietary fibre of the blends was within the range of 0.78 -2.10%..

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