Abstract: The larva of Rhynchophorus phoenicis is one of delicacies consumed by the people in Southern Nigeria. Proximate analysis of the Larva found it to be nutritious containing protein, fat, ash and carbohydrate at the following ratios (9.96, 25.72, 1.91 and 1.98% on wet basis respectively). A process was developed for incorporating the larva into processed wheat buns. The process involved substitution of wheat flour with the flour of the larva at 5% 10% and 15%. Results of the nutritional analysis of the buns showed increase in the protein, energy, Ca, Mg, Zn and Vitamins content with progressive increase in the larva content. The sensory evaluation showed that no significant difference (p<0.05) were observed between the 0% and 5% substitution level in the sensory attributes of aroma and flavor, taste texture and general acceptability. However differences were significant in the colour (p<0.05). The buns with 20% larva content was the least accepted in nearly all the quality attributes evaluated. The result shows that an acceptable buns product can be processed with the inclusion of the larva at 5% level to enhance the nutritional quality of the product.