Despite legumes, oil seeds and small grains being highly nutritious, there is a paucity of evidence of their potential in alleviating undernutrition. Proximate macro and micronutrient composition of substrates was done using the Association of Analytical Chemists (AOAC) method. Calcium, iron, and zinc were determined by a flame Atomic Absorption Spectrophotometer while potassium (K) was determined using a flame photometer. Sesame had significantly higher Ca (221.1mg/100g), K (149.1mg/100g), Fe (8.1mg/100g) and Zn (4.34mg/100g) compared to groundnuts. Food blends were formulated from sorghum, millet, sesame, and groundnuts. The food blend product had a significantly higher protein and mineral content compared to the control sample (Sorghum). Blend 5 yielded the best results in terms of K (83.56mg/100g), Ca (10.85mg/100g), Fe (8.79mg/100g) and Zn (0.79mg/100g) content as well as taste, flavour, and appearance although Zn content was relatively low. Sensory evaluation of the food blends showed that the taste, flavour, appearance, and texture were significantly different from the control sample. The blending of small grains with sesame significantly improves essential micronutrients especially Fe which met the WHO/FAO recommended dietary intake. Partial budget analysis shows that the rate of return was maximised by changing from Blend 4 to Blend 5 by 1164.7%.