Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content

•Functional properties of cereal-legume based composite flours were investigated.•Protein and fat content in sample substituted with rice flour were improved.•Minerals absorption was not affected by oxalate content in samples.•Aflatoxin level of sample substituted with wheat flour was higher than 4.0 µg/kg.•Composite flours can be recommended for the resource-poor in low-income countries.