**Background:** Vitamin A deficiency (VAD) is a major public health problem in sub-Saharan Africa, affecting 40–60% of children and 10–20% of pregnant women, and is the leading cause of preventable blindness. Orange-fleshed sweet potato (OFSP) is rich in β-carotene (provitamin A), while cowpea provides high protein (18–25%) and iron, and ripe banana offers carbohydrates, fiber, and minerals. This study aimed to formulate a nutritious, acceptable, and affordable flour mix from these locally available ingredients to combat VAD and protein-energy malnutrition.
**Methods:** OFSP tubers were peeled, diced (3 mm), and dried at 60°C for 12 h. Cowpea seeds were soaked, dehulled, steamed for 15 min, and dried at 60°C for 12 h. Ripe bananas were peeled, sliced (2 mm), treated with 0.5% lime juice to reduce browning, and dried at 60°C for 24 h. Eight formulations (PCB~1~ to PCB~8~) were prepared by varying the proportions of OFSP (50–65 g), cowpea (30–40 g), ripe banana flour (0–20 g), and sugar (0–5 g). Proximate composition (moisture, ash, fiber, fat, protein, carbohydrate), calorific value, β-carotene, lycopene, and vitamin A were determined using standard AOAC methods. Color properties (L*, a*, b*, hue angle, chroma, color intensity) were measured with a spectrophotometer. Functional (water absorption capacity, WAC) and pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, pasting temperature) were assessed using a Rapid Visco Analyzer. Sensory evaluation was conducted by 60 nursing mothers using a 9-point hedonic scale for color, appearance, flavor, texture, taste, and overall acceptability. Statistical analysis used ANOVA and Duncan's multiple range test (P < 0.05).
**Key Results:** Proximate composition varied significantly (P < 0.05) among blends. Moisture ranged from 2.44% (PCB~8~) to 3.80% (PCB~7~). Ash content was 4.04–5.14%, with PCB~4~ highest. Fiber ranged from 1.74% (PCB~6~) to 3.38% (PCB~1~). Fat was 0.62–0.88%. Protein ranged from 8.46% (PCB~8~) to 10.52% (PCB~5~). Carbohydrate ranged from 77.89% (PCB~1~) to 81.33% (PCB~8~). Calorific value ranged from 1331.36 kJ/100g (PCB~4~) to 1547.29 kJ/100g (PCB~7~). Beta-carotene ranged from 0.15 mg/100g (PCB~1~, PCB~2~, PCB~6~) to 0.24 mg/100g (PCB~4~). Vitamin A ranged from 7.55 μg/100g (PCB~1~) to 8.35 μg/100g (PCB~4~). Lycopene ranged from 78.21 mg/100g (PCB~1~) to 92.14 mg/100g (PCB~4~). Color properties: L* (lightness) ranged from 42.14 (PCB~2~) to 67.18 (PCB~4~); a* (red-green) highest in PCB~4~; b* (yellow-blue) ranged from 19.37 to 29.44, highest in PCB~4~. WAC ranged from 189.73% (PCB~6~) to 226.54% (PCB~4~). Pasting properties: peak viscosity ranged from 566.33 cP (PCB~6~) to 3221.33 cP (PCB~2~); trough viscosity from 528 cP (PCB~6~) to 2588 cP (PCB~2~); breakdown viscosity from 33.33 cP (PCB~6~) to 829.67 cP (PCB~4~); final viscosity from 892.33 cP (PCB~6~) to 3621.33 cP (PCB~2~); setback viscosity from 136.33 cP (PCB~1~) to 1190 cP (PCB~4~); peak time from 4.67 min (PCB~8~) to 7.17 min (PCB~6~); pasting temperature from 78.21°C (PCB~4~) to 92.14°C (PCB~1~). Sensory evaluation: overall acceptability scores ranged from 6.36 to 7.95, with PCB~8~ (60% OFSP, 30% cowpea, 5% banana, 5% sugar) most preferred (overall acceptability 7.95). PCB~4~ had the highest vitamin A and beta-carotene, and favorable pasting properties (high WAC, peak viscosity, breakdown viscosity, final viscosity, setback viscosity, low peak time and pasting temperature). Correlation analysis showed beta-carotene had strong positive correlations with vitamin A (r=0.84), lycopene (r=0.56), L* (r=0.65), a* (r=0.68), b* (r=0.58), and chroma (r=0.62), and negative correlations with hue angle (r=-0.59) and color intensity (r=-0.61).
**Clinical Implications:** The formulated flour mixes, particularly PCB~4~ (65% OFSP, 30% cowpea, 5% banana), provide a good source of vitamin A (8.35 μg/100g), beta-carotene (0.24 mg/100g), and protein (9.98%), with adequate energy (1331.36 kJ/100g) for complementary feeding. The blends have favorable functional properties (low WAC for thinner, high-calorie gruels) and pasting properties suitable for infant porridge. Sensory acceptability was high, especially with added sugar (PCB~8~). These locally available, inexpensive ingredients can be used to produce a nutritious complementary food to help combat VAD and protein-energy malnutrition in sub-Saharan Africa. The study supports sustainable food processing (SDG goal 12) by reducing post-harvest losses of ripe bananas.