Traditionally consumed products at household level were prepared, viz., Usli, bassaru, germinated pulse curry and wadian substituting ricebean at 25,50,75 and 100 per cent levels along with control products. The sensory evaluation on a five point hedonic scale revealed that wadian, bassaru and germinated pulse curry were accepted at 50 per cent level with overall acceptability scores being 3.5, 3.6 and 4.0 respectively while usli was accepted at 100 per cent level with overall score of 3.4. The nutritive value of rice bean based products showed that rice bean usli had highest protein (18.6 g) and bassaru had the lowest (3.1 9 per 100 g). The fat content of the ricebean based products as compared to the control were found to be lower. Calcium was found to be highest in ricebean based products with values being 350, 347, 253 and 196 mg per 100 9 for wadian, usli, geminated pulse curry and bassaru, respectively, the same for control being 339,94, 229 and 150 mg per 100 9 respectively. Statistically significant difference at five per cent level was found for protein, calcium and iron while non-significant difference was obtained for fat, fibre, carbohydrate and energy.