Legume flours were prepared from defatted soybean, soaked sweet lupine and roasted fenugreek. Composite flours were made from wheat flour (72% extraction rate) and legume flour. The ratio of wheat flour to soy or lupine flour were 90, 80, 70 : 10, 20 30 while that of wheat flour to fenugreek flour were 95, 90, 85 : 5, 10, 15; respectively. Chemical composition of composite flours indicated higher protein, crude fiber and ash contents than that of wheat flour. These component were increased as the portion of legume flour was raise in composite flour. The percentage increasing of protein, crude fiber and ash in composite flours from 70% wheat and 30% soy or 30% lupine flour than that determined in wheat flour accounted to 61.89 and 57.56% for protein, 135.5, and 128.8% for crude fiber and 280.9 and 134.9% for ash; respectively. In addition, composite flour exhibited superiority functional properties, higher phenolics content and antioxidant activity than wheat flour. Slight increases were observed in phytic acid in composite flours from wheat-soy and wheat-fenugreek while the phytic acid decreased in wheat-lupine flour blend. This study was carried out to evaluate the chemical composition, functional properties and antioxidant activity of composite flours made from wheat flour and some legume flours. In next publication will be reporting about the physical, nutritional and sensorial characterization of bread made from composite flours.