Kunun-zaki, a beverage popular among the Northern Nigerians lacks varieties in terms of taste and flavor, because it is made from cerealsonly. This has accounted for the low demand and intake of the beverage in other parts of the country. There is therefore the need to add variety to the convectional kunun-zaki and also increase its nutritional value. In this study, proximate composition, mineral content and sensory quality of non-convectional kunun-zaki produced from blends of millet and Vigna-racemosa was determined. The Millet-Vignaracemosakunun blends were prepared by substituting kunun-zaki with Vigna-racemosakunun at varying proportions (100:0; 95:5; 90:10; 85:15; 80:20; 75:25). The results of the proximate composition, mineral content and sensory properties showed that addition of Vigna-racemosakunun to millet based kunun-zaki increases the protein content of the conventional kunun by 233-330%, ash content by 5 to 27% and fat content by 35 to 63%. However, moisture, crude fibre and carbohydrate content of the kunun decreased slightly, depending on level of substitution. The mineral contents (calcium, copper, zinc, iron and manganese) of the non-conventional kunun were also higher than that of the conventional kunun-zaki. Results of the sensory analysis showed that the Millet-Vigna-racemosakunun blends had the best sensory attributes. Generally, kunun from millet and Vigna-racemosa blends were highly acceptable and more nutritious compared to the conventional millet based kunun-zaki.