Abstract: Fortification of biscuit was carried out by blending wheat flour with moringa leaf powder on 1:10 (w/w) ratio. The moringa wheat flour biscuit (MWFB) was evaluated for proximate composition and organoleptic appeal against biscuit produced from wheat flour (WFB). Results show that addition of moringa leaf powder marginally (p>0.05) increased the moisture content of biscuit from 15.90 to 16.01%, ash from 3.75 to 4.09%, protein from 11.14 to 11.47%, and significantly (p<0.05) increased the fiber from 0.71 to 1.28%. There was marginal (p>0.05) decrease in carbohydrate from 49.38% in (WFB) to 47.80% in MWFB. Sensory results show that (WFB) was significantly (p<0.05) superior in color with 7.95 compared to the 6.70 of MWFB. The MWFB significantly (p<0.05) excelled in texture with 7.5 compared to the 7.25 of the WFB, and in taste (7.85) against 7.40. The general acceptability score (8.0) of the MWFB was significantly (p<0.05) higher than the 7.50 of WFB. The results suggest that moringa leaf powder can be used to improve nutritional and sensorial qualities of biscuits.