Canavalia ensiformis or "Kacang koro" (Jackbeans), is one of the legumes with potential as an inexpensive source of high protein food. The production of products made from kacang koro pedang is expected to complement, reduce or even replace soy protein later, in order to control soybean needs and reliance. Underutilized and unexploited legumes such as Kacang Koro may offer a great potential in combating micronutrients deficiency and non-communicable diseases. Talbina is a milk-cooked barley syrup widely used to help treat stress symptoms, and may provide possible uses as a functional food. The goal of this study was to determine Kacang Koro"s physicochemical properties and sensory acceptability of the Talbina. Five Kacang Koro-Talbina formulations were produced containing 20%, 40%, 60%, 80% and 100% Kacang Koro. The samples were analysed for their pH, colour and viscosity, proximate values, calories and tryptophan content. Formulation E (100% Kacang Koro) showed the most promise for its nutritive value composed of 14.8% carbohydrate content, 9.46% protein content, 1.10% fat content, 2.67% fibre content, and calorie content of 4.28 kcal/g. The sensory test revealed that the most accepted sample was formulation D (80% Kacang Koro). Considering this result, the use of Kacang Koro in food products such as Talbina may serve as a good alternative to soy in acceptance, nutrition enhancement and antioxidant properties for human consumption.