Alternative foods are being recommended as replacements for excessively starchy and sugary foods due to the rise in the prevalence of diet-related diseases globally. This study aimed to determine the proximate composition, glycaemic index (GI), and sensory attributes of processed cassava flour and some cereal flours (finger millet, black fonio, rye). Cassava flour was purchased, while the cereals were bought and processed into fine flour. Laboratory analyses were carried out to determine the proximate content of the flours using AOAC standard methods. Sensory evaluation of the flours (made into stiff porridges) was carried out using a 9-point hedonic scale. Quantitative data were analysed using SPSS; ANOVA was performed, and significant difference was accepted at p<0.05. The protein content of rye flour (10.55±0.03%) was significantly higher, while cassava flour recorded the lowest protein value (2.86±0.02%). Rye flour also had the highest concentration of dietary fibre (9.76±0.02%) and fat (4.14±0.02%) compared to others. Carbohydrate content in cassava flour (82.68%) was significantly (p<0.05) higher compared to others. GI ranged from 42.73±0.05 (cassava) to 52.73+0.07 (rye). Sensory evaluation of stiff porridges made from the flours showed that cassava flour recorded the highest overall acceptability. From the findings of this research, cereal flours are relatively bettersources of protein and dietary fibre than roots/tubers like cassava, which makes them healthy alternatives to starchy staples especially in the management of over nutrition.