Lack of food products with high protein in many flour-based products is an issue of great concern, consequently, our aim was to use detoxified jatropha seed as non-traditional protein source to produce biscuit with high protein content. Results showed that formulated biscuits gave high levels of protein 33.82±2.0 also, ash was increased and crude fiber was decreased with increasing quantity of Jatropha flour. Energy of biscuit had a significant (p<0.05) decreased from control sample 562.29 to sample 15% additive 513.93 Kcal/100g. Essential amino acids were present in greater concentrations than in the FAO reference protein pattern (35.69 g/100 g protein). Sensory evaluation revealed that formulated biscuit with Jatropha fortification had a good acceptance value for all samples. Both of 5.0 and 10% in formulated biscuits were the most suitable levels of fortification. Jatropha curcas detoxified flour could be a viable source of protein for fortifying a variety of wheat-based diets.