This study investigated effects of varying proportions of “Garri”, soy cake and whole millet flours on proximate composition, physico-chemical properties and mineral profiles of their blends as potential material for preparation of functional dough meal. Blends were optimized for protein (10-20%) and fibre (3-5%), using Design Expert Version 6.0.8. and variables “garri” (56-65%), soy cake (13-24%) and whole millet (11-22%) flours, which generated 14 blends. 100% ‘garri’ flour and three blends with highest protein and fibre contents were evaluated for proximate composition, physico-chemical properties and mineral profiles including mineral safety index of selected minerals. Protein and fibre contents of blends increased with increased proportions of soy cake and millet flours. Protein contents of blends increased (15.55–15.83%), while carbohydrate reduced (73.73–74.06% significantly (p < 0.05), compared to 100% “garri” flour (2.11% and 92%), respectively. 100% “garri” flour had significantly (p < 0.05) higher values for most functional and pasting parameters, compared to the blends, but no significant (p > 0.05) difference among the blends for most pasting properties. Swelling index correlated positively with both carbohydrate content and water absorption (r = 0.60). There was significant (p < 0.05) difference between mean calculated and standard MSI values for all minerals, while sample GSM-1 had highest calculated MSI values for all minerals except Ca and Na. Varying proportions of “garri”, soy cake and millet flours significantly (p < 0.05) altered the proximate composition, functional properties and mineral profiles of the blends but did not significantly (p > 0.05) affect most pasting parameters.