This study was conducted to evaluate the quality of snacks made from unripe plantain–Bambara nut–turmeric composite blends. Raw materials were processed into flour and formulated into different proportion: 100:0:0, 0:100:0, 35:60:5, 45:50:5, 50:45:5, 60:35:5, respectively. The color, proximate, functional and pasting properties of the different unripe plantain–Bambara nut–turmeric flour blends were determined. The composite flour was then processed into snacks and the proximate composition, color analysis and sensory evaluation of the snacks were determined. There were significant differences (P < 0.05) in the functional properties of composite flour in term of bulk density, dispersibility, oil absorption capacity, water absorption capacity ranging from 0.68 to 0.77 g/mL, 78.75 to 84.50%, 1.43 to 2.60 and 1.75 to 2.43 g/g, respectively. Similarly significant differences (P < 0.05) were also observed in term of swelling power and solubility index of functional properties with values ranging from 3.77 to 4.96 g/g and 10.50 to 19.14%. There were significant differences (P < 0.05) in the pasting profile of the unripe plantain–Bambara nut–turmeric flour blends. There were significant differences (P < 0.05) in the proximate composition of the snack samples with values ranging from 6.86 to 8.66%, 4.23 to 14.81%,13.59 to 19.75%, 2.22 to 4.49%, 1.36 to 5.60% and 47.79 to 68.14% for moisture, protein, fat, ash, crude fibre and carbohydrate contents, respectively. There were significant difference (P < 0.05) in the color analysis conducted on flour and snack samples. There were also significant difference (P < 0.05) in sensory attributes of the snack samples parameter measured. The study concluded that snack produced from 35:60:5 unripe plantain–Bambara nut–turmeric was highly acceptable. Practical Applications The results of this study will revive the use of indigenous crops like plantain and Bambara flour as substitutes for imported wheat in the baking industries. The antimicrobial properties of turmeric are one of the integral factors for using it in composition with plantain and Bambara nut for the production of snack.