<p>The growing demand for plant-based high protein foods is driving new product development research. Maize usually used for the preparation of popcorn a popular snack food which is in demand even today. However this snack food is not a complete protein food owing to the inherent nature of maize. To improve the quality of maize a mutant varieties developed through conventional breeding efforts and which are collectedly called Quality Protein Maize (QPM) with quality specialty of high quality of essential amino acids, lysine and tryptophan. This research was undertaken to develop protein rich fryums from HQPM 7 and CO 1 variety of maize. Maize flour of two varieties was substituted individually at different levels of incorporation (25 to 100%) with other ingredients and standardized the high preference fryums. Among the substitution the fryums prepared from whole maize flour of both varieties (CO 1 and HQPM 7) exhibited good physical and sensory quality parameters and also storage stability studies to assess using two different packaging materials at the ambient conditions. The nutrient analysis indicated that fryums from HQPM 7 had highest content of protein in comparison to the fryums make from CO1 and rice flour. During storage, pH, product yield, bulk density, moisture, protein and fat contents were increased and significantly reverse trends were observed for hydratability, water absorption index and water solubility index. Developed HQPM 7 maize flour fryums had high protein provided health snacks for all the age groups. Production of fryums from maize flour is valuable approach for diversify product and develop functional food which is rich in protein.</p>