The study aimed to evaluate the physico-chemical and sensory properties of instant infant flours formulated from available, low-cost local raw materials (maize, soya, African basil, baobab pulp, turmeric and African locust bean powder). Four different instant infant flours (A, B, C and D) were formulated based on local resources. The physicochemical characterization of the flours was determined using the standard methods. Then, a sensory evaluation of the flours among 30 nurses was carried out. The result showed that the water contents of these flours were very low (˂ 5 %) with the water activity (aw) of these flours was between 0.6 and 0.62. The ash contents of the flours were all between 2.87 % and 3.13 %. The protein contents varied from 14.46 to 15.55 %. The pH of the flours varied to 5.93 to 6.24. No significant difference (p > 0.05) existed between the matter content, ash, protein contents and Aw of the different formulated flours. But pH showed significant differences (p < 0.05) within the samples of flours. Sensory evaluation showed that the flours A (93.33 %) and C (82.99 %) were irrespectively the most appreciated. Based on the results of the analyses carried out, instant infant flours A and C produced from local resources have a high nutritional potential and can be used as complementary foods for infants.