Underutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different percentage of unripe jackfruit. Five formulations of beef sausage were prepared with percentage of beef to unripe jackfruit were: Control (65:0), A (48.75:16.26), B (32.5:32.5), C (16.25:48.75), and D (0:65). Results found that carbohydrate contents of beef sausage with unripe jackfruit were higher (P>0.05) than in control sausage but were lower (P>0.05) in protein, fat, and fibre content. However, results found that all sausages with unripe jackfruit were found significantly higher (P