In recent years, research efforts in the developing countries have focused on the formulation of food with low glycemic content and high nutritive value. Acha and plantain flour have been found to meet this criteria and so the need to formulate food with acha and plantain composite flour at different ratio to complement each other’s nutritive constituent. The composite flour were rationed at 80:20, 70:30, 60:40, and 50:50, of acha plantain flour for samples A,B,C,D respectively and 70:30, 60:40, of plantain acha flour for samples E and F. Samples G and H are 100% plantain and acha respectively. The proximate composition showed that an increase in percentage composition acha increase the protein, ash, and fat content of the composite flour. Value ranged from 7.7 – 8.7% (protein), 3.9 – 4.8% (ash), 1.05 -1.97% (fat), and 1.20 – 1.40 %( crude fibre). The proximate composition of 100% acha and plantain flour are 3.72, 2.01%; 8.2, 4.53%; 2.2, 0.88%; 1.10, 1.64%; for ash, crude protein, fat and crude fibre respectively.