Aerial yam (Dioscorea bulbefera) and soybean (Glycine max) were processed into flours. The flours were then blended at different ratios of (Aerial yam flour: soybean flour) 25.00:75.00; 37.50:62.50; 50.00:50.00; 62.50:37.50; and 75.00:25.00 respectively. Proximate composition, functional properties and Antinutritional factors of the blended flour samples were evaluated. The results obtained showed that aerial yam flour: soybean flour (25.00%:75.00%) had the highest protein, lipid, ash, fibre, and caloric value of 29.52 ± 0.202%, 11.30±0.025%, 4.03±0.015%, 2.76±0.069% and 429.34±2.065kcal respectively, and the lowest moisture and carbohydrate contents of 0.28±0.002% and 52.39±0.258%. The functional properties ranged between 0.5195±0.006 to 0.5882±0.006gcm^-3 for bulk density, 1.9±0.001 to 2.2± 0.001 g/g for water absorption, 2.94±0.003 to 3.68±0.003g/g for oil absorption, 59.49±0.005 to 62.82±0.004% for emulsion capacity and 3.07±0.116 to 5.43±0.058% for foaming capacity. The Antinutritional factors ranged between 1.09±0.001 to 2.62±0.003mg/100g for hydrogen cyanide, 68.05±0.508 to 98.27±0.508mg/100g for phytate, 4.65±0.002 to 13.54±0.002 mg/100g for tannin and 5.31±0.012 to 11.23±0.025% for alkaloid. Some of the Antinutritional factors were found to be below the lethal dose range for human. Aerial yam flour-soybean flour blend at the right proportion could be useful in the confectionery food system and the pasta industry.