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The present study was to evaluate the nutritional composition of flour blends from green banana, sweet potato, sprouted soybean and crayfish as well as sensory attributes of instant porridges prepared from the blends. Five different blends were made using the following ratios: 50:30:10:10, 30:50:10:10, 50:25:15:10, 25:50:15:10 and 50:20:20:10 (green banana: sweet potato: sprouted soybean: crayfish) and designated as AMF, BMF, CMF, DMF and EMF respectively. The blends were analyzed for proximate composition, amino acid profile, minerals and beta-carotene while sensory evaluation was done on prepared porridges. The results showed variation in nutrients and sensory attributes with the proportion of green banana, sweet potato and soybean flours in the blends. The protein, fat, ash, crude fibre and carbohydrate contents varied from 12.95 – 17.04%, 3.61 – 5.33%, 1.94 – 2.26%, 1.81 – 2.11 and 73.26 – 79.81% respectively. Potassium, calcium, magnesium, iron and beta-carotene contents varied significantly (P =.05) from 281.62 – 361.40 mg/100 g, 61.87 – 96.68 mg/100 g, 75.90 – 107.16 mg/100 g, 3.79 – 7.10 mg/100 g and 86.35 – 101.06 mg/100 g respectively. Protein, fat, ash, crude fibre, potassium, calcium, magnesium and iron increased while carbohydrate and beta-carotene decreased with increase in soy flour inclusion. The total amino acids (TAA) and total essential amino acid (TEAA) varied significantly (P =.05) from 80.33 – 85.94 g/100 g protein and 33.53 – 37.03 g/100 g protein respectively. The percentage ratios of TEAA to TAA ranged from 41.67 – 43.09%, which was above 39% considered to be adequate for ideal protein for infants, 26% for children and 11% for adults. Majority of essential amino acid scores were above 100% except for lysine (73.10 – 81.17%) and tryptophan (80.91 – 92.73%). Sensory mean score values showed that samples CMF and DMF were the most preferred in terms of overall acceptability. Consumption of porridge made from the blends could help to improve the nutritional wellbeing of Nigerian children and increase the utilization of materials used in preparing the flour blends.