Protein and energy deficiencies and mineral deficiencies are public health problems in developing countries. So the aim of this study is to produce formulations of different infant flours in order to contribute to the fight against malnutrition. Formulations are made from attiéké flour and cashew kernel flours (unfermented cashew kermel flour and fermented cashew kermel flours, 10%, 15%, 20%). Different physico-chemical and functional analyzes are carried out. The results showed that the incorporation of the two types of cashew meal into the attiéké flour increases the protein value of the attiéké flour. Protein levels increase proportionally with the incorporation rate. These values range from 7.53g / 100g FAFCNF10 to 10.62g / 100g for formulations with unfermented flour and 8.23g / 100g FAFCF10 to 11.53 g/100g FAFCF20. Other results range from: moisture (3.33 g / 100 g - 4.66 g / 100 g); ashes (1.60 g / 100 g - 3.20 g / 100 g); Fibers (0.57 g / 100 g -3.84 g / 100 g); lipids (0.18 g / 100 g - 6.68 g / 100 g); carbohydrate (91.16 - 74.92); swelling (298.33% - 158%); solubility (23.05 g / 100 g - 31.77 g / 100 g); (523 kcal / 100 g - 378 cal / 100 g). Cashew almond flours significantly improve the nutritional value of attiéké flour.