A deep-fried dough product formulation containing wheat flour, egg, salt and oil was prepared and the effect of soy flour, rice flour and semolina supplementation on the physicochemical, sensory properties and consumer acceptance of the product were investigated. The soy flour and substitution increased the dough consistency significantly (P < 0.05), whereas rice flour and semolina substitution showed no significant effect. Among the soy flour substitution levels, 20% soy flour containing dough had the highest cohesiveness, gumminess, adhesiveness and stiffness values. Soy flour, rice flour and semolina caused a reduction in oil absorption. The 10% semolina substitution resulted in the lowest L* value. The values for the parameter a* ranged from 1.8 to 5.6, and the b* values from 9.0 to 17.4. The fried dough sample containing 20% soy flour was scored the highest in terms of overall acceptance by sensory panellists. Sensory taste rating had a positive correlation with overall acceptability, with r = 0.735. The substitution of 20% soy flour for wheat flour produced a satisfactory fried dough in terms of physical properties and sensory acceptance.