The research was carried out to enhance the β –carotene and protein content of bread by blending the wheat flour with the flour of orange fleshed sweet potato (OFSP) and sweet lupine. Three mixture components which ranged from 0.6-0.7 for wheat, 0.1-0.2 for SL and 0.2-0.3 for OFSP were used in design-expert 6.0.2 soft ware through the mixture experiment with computer generated D-optimal design and we got 14 mixture proportionssuchasB01(65:10:25),B02(62:17:22),B03(60:10:30),B04(60:20:20),B05(62:1 2:27),B06(70:10:30),B07(60:15:25),B08(70:10:20),B09(60:10:30),B10(63:13:23),B11(6 0:20:20),B12(67:12:22),B13(60:15:15),B14(65:15:20) with a control were used in two replication. The physical properties of the bread loaves which include loaf volume, loaf weight and specific volume were evaluated. And the result of loaf volume and specific volume decreased significantly (p<0.05) with increasing levels of sweet lupine and orange fleshed sweet potato flours. The loaf volume varied from 320.00 to 236.50 cm3 and the bread specific volume ranged from 1.24 to 0.94 cm3/g. The result of the proximate composition showed that moisture decreased significantly (p<0.05) with increase in sweet lupine and orange fleshed sweet potato flours varying from 30.7 to 22.26% and. The protein, fat, crude fiber, ash and carbohydrate contents of the bread samples generally increased significantly (p<0.05) with increase in sweet lupine and orange fleshed potato flours. The result of the β-carotene, Iron, Zink, phosphorus and calcium increased significantly with increased levels of sweet lupine and sweet potato. The result of the sensory properties showed that there was significant difference in the texture and taste of 100% wheat bread and the other samples. The 100% wheat bread recorded the highest scores in all the parameters evaluated however all the other samples were well accepted. The study was aimed at providing nutritional enhancement of wheat bread by blending with OFSPF and SLF to increase the protein and β-carotene content. And for the future if the microbial analysis and their shelf life is study, it will better.