The present study was carried out with the objective to prepare thekua, by incorporating unripe banana powder. Product prepared without any incorpation, served as control (T0). The wheat flour 80 percent ,60 percent , 40 percent was blended with 20 percent ,40 percent ,60 percent unripe banana powder to serve as experimental treatments T1, T2 and T3..Each treatment was replicated three times .Sensary evaluation of the thekua was carried out by using by using a 9 Hedonic Scale .The data obtained during the study were analysed statistically by using analysis variance and critical difference ....