Abstract: Challenges such as protein-energy malnutrition are usually encountered during the period of complementary feeding and this can conveniently be attributed to over consumption of cereal based complementary foods in developing worlds, thus the need for incorporation of cheap protein food sources such as legumes in order to increase the protein content of the cereal based weaning foods. Millet, African yam bean and tiger nuts are among the underutilized, cheap and readily available crops found in African and many developing countries of the World. The successful use of plant protein sources as food ingredients depend to a large extent on their contribution to the overall beneficial qualities they impact to the manufactured food and this depend to a large extent on their functional and pasting properties. This research is aimed at investigating the functional and pasting properties of ten formulated flour blends from these crops in order to establish an appropriate formula for an affordable complementary food production. Functional and pasting properties of the flour blends were determined using standard procedures. The results obtained showed that bulk density ranged from 0.62 to 0.77g/ml; water absorption capacity between 151 and 175%; swelling power between 4.21 and 5.60%. The peak viscosity ranged from 100 to 117 RVU; breakdown from 9.83 to 14.17 RVU; final viscosity between 142 and171.17 RVU; setback from 31.50 to 67.42 RVU; pasting temperature from 84.83 to 88.100C. This study revealed that all samples will make firm gels and good products.