Low quality complementary foods are the leading cause of under nutrition during infancy and childhood. Development of more nutritious complementary foods and enhancement of their nutrient content through cost-effective food to food fortifications is encouraged. Crickets provide a rich source of nutrients including animal protein and minerals and can potentially substitute soybean in infant formula. This study evaluated the effect of substituting soybean flour with cricket flour on the nutritional composition, in vitro protein digestibility and functional properties of complementary porridge flour. Four treatment flours denoted as CP, CPB1, CPB2 and CPB3 were formulated. Control flour, CP was a composite of maize, wheat and defatted soybean flours in the ratio of 2:1:1 respectively resembling a local infant formula. Flours CPB1, CPB2 and CPB3 were formulated in the same ratio but with substitution of soybean flour with cricket flour at 25%, 50% and 75% respectively. The flours were analyzed for proximate composition, in vitro protein digestibility and functional properties using standard methods. A significant increase was observed in the following nutrients from CP to CPB3; protein, fibre, fats, potassium, sodium, magnesium and zinc. Similarly, in vitro protein digestibility of the flours improved with increased substitution levels. However, a significant decrease was observed in carbohydrate, calcium, phosphorus and iron. A significant decrease was also observed in the viscosity of cold porridge and warm porridge, bulk density, water absorption capacity and protein water solubility of the flours. Protein and carbohydrate were the main nutrient components of the flours. Substitution of soybean flour with cricket flour improved the nutritional and in vitro-protein digestibility of the flours but reduced the viscosity, bulk density, water absorption capacity and protein water solubility of the flours making them suitable for child feeding. Further studies should examine the amino acid profile, antinutrient content and shelf life of the flours.