Supplementary foods are specially formulated foods, in milled form or ready-to-eat, which are modified in their nutrient density to help meet the nutritional requirements of children with moderate acute malnutrition (MAM). Current study evaluated the nutritional, functional and sensory attributes of supplementary foods formulated from tiger nut and groundnuts. Nutritional composition, functional properties and storage stability were investigated using standard analytical methods reported by of Association of Official Analytical Chemist. Data was analyzed by one-way analysis of variance and results expressed as mean ± standard error of mean. Results of proximate composition revealed that protein content is in ranged of (5.86-6.04%), moisture (2.50-4.50%), fat (26.50-29.50%), ash (1.50-2.00%), crude fibre (3.5-4.50%), and carbohydrate (56.14-57.20%). The physicochemical and functional analyses showed that bulk density ranged from (0.58-1.93 g/cm3 ), water absorption capacity (0.36-0.49 cm3 /g), swelling index (0.13-0.50 cm3 /g) reconstitution index (0.17-0.45 g/cm3 ) and pH (6.71-6.81). The sensory evaluations showed mean scores range of: taste (3.50-5.00), aroma (4.00-5.00), colour (3.00-5.00), Mouth feel (3.00-5.00), and overall acceptance (4.25-5.00). The amino acid compositions showed that all the essential amino acids were present in the three formulations within Food and Agricultural Organization recommended dietary allowance. This study indicated that the food products formulated from groundnut and tiger nut can meet the nutritional needs of infants and young children. Therefore, the formulated foods can be used in supplementary feeding program to combat the problem of malnutrition among infants and young children in Nigeria and other developing countries.