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Bun was prepared by blending wheat flour with de-oiled maize germ flour (DMGF) in different combinations. The different proportions of DMGF at 5, 10, 15, 20, and 25% levels were mixed with wheat flour. The composition, physical properties, color, texture, and sensory evaluation were analyzed for de-oiled maize germ (DOMG)-fortified flour bun. It was found that the protein, fat, ash, and crude fiber content increased with increase in the percentage of DMGF in the wheat flour. Bun loaf volume decreased with increase in DMGF levels from 5 to 25%. Bun yield increased with increase in blending proportions. Bun prepared with 5% substitution was lighter than all other treatments as indicated by the higher L* values and the values decreased with DMGF augmentation. Total color difference (∆E) of DMGF buns differed from the wheat flour bun sample. With the increase in DMGF, an increase in the values of the hardness of DMGF bun was observed. Bun prepared from 10% incorporation of DOMG scored highest for its overall appearance.