Abstract. Influence of sprouting on proximate and sensory properties of gworo (oji-housa) (Cola nitida) and ojigbo (Cola acuminate) kola nuts were explored. The two varieties of kola nuts were sprouted at ambient temperature (25 to 32 0 C) for 4 weeks separately in a regularly moistened serviette wrapped with black polyethylene. Both proximate and sensory properties were conducted before and after sprouting on the mash prepared separately from them. Proximate composition showed that moisture content, ash and protein increased, while fat, crude fiber and carbohydrate decreased with sprouting in both varieties of kola nuts. Sprouted ojigbo kola nut had higher moisture content (56.80%), ash (2.25%), and fat (2.90%) than sprouted gworo with respective 50.18%, 1.90% and 1.40% for moisture, ash and fat. Also, un-sprouted ojigbo had higher moisture (47.00%), ash (2.03%) and fat (6.44%) as against respective 43.10%, 1.50% and 4.44% from unsprouted gworo for moisture, ash and fat. Un-sprouted gworo had higher protein (5.95%), fiber (7.27%) and carbohydrate (37.75%) as against 5.33%, 6.80% and 32.42% from un-sprouted ojigbo kola nut for protein, fiber and carbohydrate. Similarly, sprouted gworo had higher protein (6.65%), fiber (6.60%) and carbohydrate (32.65%) than respective 6.30%, 5.30% and 26.45% from sprouted ojigbo. Sensory scores showed that sprouting reduced all the sensory attributes evaluated in both gworo and ojigbo. Colour was reduced from 6.60 to 5.50 and 5.85 to 5.65 respectively in unsprouted gworo and sprouted ojigbo. Also, crispness was reduced from 6.55 to 5.95 and 6.55 to 5.45 respectively from un-sprouted gworo and sprouted ojigbo kola nuts. Bitterness was reduced from 6.05 to 5.85 and 6.40 to 5.25 respectively from un-sprouted gworo to sprouted ojigbo. Similarly, general acceptability was reduced from 6.55 to 5.35 in un-sprouted gworo and sprouted ojigbo while acceptability reduction of 6.10 to 5.40 was obtained in un-sprouted and sprouted ojigbo kola nuts respectively.