A study was undertaken to develop dietary fi bre enriched chevon rolls using dried apple pomace (DAP) at 2, 4 and 6% levels and corn bran (CB) at 3, 6 and 9% levels. Combinations of DAP and CB were also tried. DAP at 6% level, CB at 3% level and their combination (DAP +CB) at 2% + 3% levels were found to be organoleptically acceptable and selected for further study. Addition of fi bre resulted in a signifi cant (p ≤ 0.05) decrease in moisture and protein content while no signifi cant difference was found in fat and ash content. Crude fi bre content increased signifi cantly in treated rolls and highest crude fi bre content (1.68%) was noticed in rolls containing DAP. pH decreased signifi cantly in rolls containing DAP and its combination. Water holding capacity and emulsion stability of chevon rolls increased signifi cantly as a result of fi bre incorporation which also resulted in a signifi cant increase in cooking yield. Polyphenolic content increased in fi bre enriched rolls and highest polyphenolic content of 49.22 mg/100 g was found in DAP added chevon rolls. It is concluded that organoleptically acceptable and health enhancing chevon rolls enriched with dietary fi bre and antioxidants like polyphenols can be prepared by using 6% dried apple pomace and 3% corn bran alone or in combination (2% dried apple pomace + 3% corn bran).