Protein, energy and micronutrient deficiency is a major problem in Cameroon, especially its HIV/AIDS population. Porridges formulation and consumption are an easy way to relieve part of this problem. Local porridges made from a proper selection of ingredients are acceptable and cheap. The present study analyses the nutritional composition of ingredients locally used to prepare porridges for the vulnerable population of Maroua. A survey was carried out on 100 households to determine the types of ingredients they use in the preparation of porridges for vulnerable people. All grains were sprouted except for rice and the proximate composition (moisture, ash, crude fibers, protein and fats) was determined by the Standard Association of Analytical Chemists (AOAC) methods. Minerals (Ca, Mg, K, Zn, Cu, Mn, Fe) were determined by Flame Atomic Absorption Spectrometry. Phosphorus and total carotenoid were determined colorimetrically. Results revealed that millet, maize and rice were the most used cereals to prepare porridge and ranges were: Millet 19% for sick, 41% for children; Maize 14% for pregnant women, 28% for sick and rice 15% for sick. The most used legumes to enrich porridges were peanuts, soybeans and white beans respectively. Proximate composition expressed in g/100g of sample ranges were 12.42 - 22.76 for moisture, 0.73 - 3.74 for ash, 7.82 - 53.78 for fats, 0.40 - 4.49 for fibers, 22.14 - 86.64 for carbohydrate and 427.7 - 659.46 Kcal/100g for energy. Minerals and total carotenoids expressed as mg/100g of sample ranges were: 7.6 - 482.5 for Ca, 42.6 - 278.75 for Mg, 149.5 - 1701.50 for K, 57.75 - 218.75 for P, 1.71 - 57.75 for Zn, 0.51 - 2.50 for Cu, 0.63 - 3.46 for Mn, 1.23 to 8.31 for Fe, 2.22 - 5.46 for Na and 0.28 - 0.81 for total carotenoids. This information could be exploited to formulate porridges to resolve the malnutrition problem observed vulnerable individuals.