This review delves into the complex world of composite flour-based food products, focusing on their nutritional quality and sensory attributes. These products, made from a blend of various ingredients, are a promising solution to global malnutrition and sensory preferences. The review examines the nutritional profiles of individual ingredients and the synergistic effects of blending on nutrient content, highlighting their potential impact on public health. It also explores the sensory aspects of composite flour-based products, highlighting their importance in consumer adoption. The review also discusses various compositional and processing approaches to optimize the nutritional quality of composite flours, including blending ratios, texture, color, appearance, cooking properties, and water absorption. It also explores innovative processing techniques, storage conditions, shelf-life studies, and consumer education. The review concludes by discussing marketing tactics and effective communication of health benefits, highlighting the potential of composite flour-based products in addressing global health challenges.