In Côte d'Ivoire, one of the concerns regarding child malnutrition remains the lack of nutritional data on locally manufactured flours used in infant formulas. This study aims to verify compliance with standards for the macronutrient composition of 7 artisanal infant flours, then to compare the nutritional quality of these flours with that of industrial infant flour sold in Abidjan (Côte d’Ivoire). The results revealed that apart from soybean flour and «five-grain flours», the water, carbohydrate, lipid and energy content of the artisanal flours tested did not comply with the standard levels recommended by the Codex Alimentarius. The average energy values ​​ (362.01 ± 31.93 kcal / 100 g) of the artisanal flours tested are lower than that of industrial infant flours (405.87 ± 2 3.94 kcal / 100 g). On the other hand, the protein (17.47 ± 12.70%) and lipids (8.19 ± 7.60%) content of artisanal flours are higher than that of industrial flours. The artisanal five-grain flour made from soybean flour gave a satisfactory energy value and meets the regulatory standards for a complementary diet (400 Kcal / 100 g). Faced with the practiced and high prices of industrial flour, beyond the purses of a large number of families in Côte d'Ivoire, this type of artisanal infantile composite flour with mixtures of cereals and soybeans could meet the nutritional needs of children.