The fermented sorghum flour paste (ajena), is one of the most common traditional cereal based food products in Africa, especially in Sudan and Ethiopia. It is used as a main ingredient or starting material for other food products. This traditional fermentation biotechnology has recently caught the attention of food scientists trying to improve various properties of the product. In this study, the functional and protein quality properties of naturally fermented blended flour made up of 20% native broad bean and 80% sorghum flours were compared with conventionally fermented sorghum flour. The blended flour increased in protein composition by about 5% from 11.46 to 16.37 after fermentation. The protein quality in terms of in vitro protein digestibility (IVPD) increased from 58.53 % in fermented sorghum flour to 71.93 % in the blended flour. The increased protein, improved (p≤0.05) the functionality of the blended flour as reflected in its better water-absorption capacity, compared to value obtained from fermented sorghum for this functional property. Bulk density and swelling power of the two flours showed no difference. The Mixolab results indicated lower dough stability, elasticity and consistency in the blended flour as compared to non-blended sorghum flour samples. Thus, ajena, with improved nutrition in terms of protein and less elasticity, like those used in cereal based drinks can be processed by blending sorghum and broad bean flours before fermentation.