In recent times composite flour blending technology using whole grain, under-utilized crops such as millets and pseudo cereals has increased in order to evaluate the feasibility of utilizing locally available alternative grains. In light of this, the present study was designed with the objective of formulating composite flour utilizing foxtail millet, cereal, pseudo cereal, oilseeds and spice. The results revealed that the whole grain and millet based composite flour was rich source of nutrients such as protein, fat and dietary fibre. The composite flour contained bioactive components like total phenols (155.3 mg TAE/100g), flavonoids (173.91 mg CE/100 g) and also displayed a high free radical scavenging activity in methanolic extract. The flour displayed a high protein digestibility (63.91%) with good quality essential amino acids, poly unsaturated fatty acids and mono unsaturated fatty acids. The flour being an excellent source of nutrients, bioactive components and low on starch digestibility could find a potential use in development of nutritious product for all age groups.