Abstract: Background and Objective: The composition and processing parameters of Kulikuli assure the desired culinary qualities, while the feelings of individuals during chewing of Kulikuli are the critical item reflecting its acceptability. Thus, the effects of the processing conditions, groundnut (Arachis hypogaea) variety, frying temperature (160-170°C) and frying time (1-3 min) for the proximate and sensory qualities of Kulikuli using the Taguchi technique was investigated. Materials and Methods: Different treatment combinations obtained by L9 (33) of Taguchi orthogonal array were used to produce Kulikuli. The proximate and sensory qualities were determined using the standard AOAC method while a 9-point hedonic scale was used to determine the sensory qualities. Results: The optimum processing conditions for the proximate and sensory quality varied significantly (p<0.05). The proximate compositions of these products ranged between 5.99-6.99, 29.57-35.98, 10.62-22.38, 4.82-8.74, 1.17-2.56, 31.13-39.39 and 317.30-377.68 Kcal/100 g, respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The Kulikuli samples of GK, 160°C, 3 min and GK, 165°C, 2 min processing combinations were the most preferred by the panellists. Conclusion: The study provides an insight into the effects of processing conditions on the proximate and sensory qualities of Kulikuli.