Soy okara, a by-product of soy milk processing, is often underutilized or unutilized. The research was carried out to assess the potential of incorporating okara in bakery products to improve the nutritional quality. Fresh okara was dried, ground and sieved to obtained fine flour. The okara flour was then incorporated in bun making by substituting with wheat flour at 5, 10 and 15%. The standard method for bun preparation was used without changing the other ingredients. The developed buns were then analysed for their sensory, physical and nutritional quality. By far much better, the results improved the proximate composition of the buns. Proteins, fat, ash and fibre were increased while carbohydrate content was reduced greatly with incorporation of okara flour. The addition of okara flour at higher percentages greatly reduced the physical characteristics (volume, specific volume, height and dough raising capacity) values of the buns due to the dilution of the gluten network and increased fibre content. The sensory parameters of colour and appearance, aroma and taste were not significantly different from control buns while elasticity and texture score rating were greatly reduced. Overall, the buns were accepted at 5% level of incorporation which could be increased by using bread improvers to improve the physical properties. The use of okara flour can therefore be used in buns and other bakery products to improve the nutritional quality and help in food security.