The present study delineates information pertaining to the nutritional evalution of newly released wheat varieties (WH-1129 and HD-2967) and development, nutritional evaluation and study of shelf life of biscuit, cake, ladoo and sev prepared using wheat, sorghum and soybean flour blends. Thousand kernel weight of three wheat varieties ranged from 41.44 to 45.46g, respectively and grain hardness ranged from 5.42 to 8.13 kg/grain while water absorption capacity and sedimentation value ranged from (0.77 to 0.85 g/g) and (30.33 to 38.67 ml), respectively. The highest value of wet (27.62%) and dry (9.22%) gluten content was in WH-1129 wheat variety. Among wheat flours the highest level of crude protein (13.88%) and fibre (2.57%) was found in WH-1129 wheat flour while the fat content was higher (3.35%) in HD-2967 wheat flour as compared to control. The crude fibre content of soybean was found significantly higher 3.33 per cent as compared to that sorghum flour 2.50 per cent and wheat flours. Total soluble sugar, non-reducing sugar and starch content of wheat flours ranged from 4.96 to 4.71, 4.22 to 4.58 and 67.78 to 68.50 per cent, respectively. Among wheat flours calcium, iron, zinc and magnesium content ranged from 54.40 to 55.45, 4.98 to 5.46, 2.29 to 3.43 and 142.50 to 156.33mg/100g, respectively. Soybean flour had highest contents of calcium, iron, zinc and magnesium i.e. 224.67, 11.90, 4.39 and 202.72 mg/100g, respectively as compared to sorghum flour 20.25, 4.12, 2.12 and 177.05 mg/100g, respectively and wheat flours. Availability of in vitro calcium in all wheat flours was ranged from 22.65 to 23.96 mg/100g. Soybean flour was found to have 84.97 mg/100g calcium availability. In vitro zinc availability and iron in all wheat flours ranged between 1.87 to 2.09 and 2.35 to 2.78 mg/100g, respectively. The starch digestibility of three varieties of wheat flours ranged from 36.12 to 36.82 mg maltose released/g meal. The protein digestibility (in vitro) of wheat flours ranged from 68.19 to 69.36 per cent. Phytic acid content of wheat flours ranged from 270.43 to 278.42mg/100g. Soybean had significantly (P≤0.05) highest polyphenol content (534.41mg/100g) than sorghum flour (391.67mg/100g) and all varieties of wheat flours. Out of two ratios (60:30:10 and 40:40:20) the biscuits, cake, ladoo and sev prepared from combination of WHF:SGF:SBF in the ratio 40:40:20 was found most acceptable which were assessed for their nutritional composition. The value added products had significantly higher crude protein, crude fibre, ash, minerals and mineral availability (calcium and zinc) content than control. The organoleptic scores for different developed products declined gradually during storage period however all the storable value-added products were found to be organoleptically acceptable up to 90 days. Fat acidity content of all the value added products and that of control increased during storage period, however increase was within the acceptable limit while the peroxide value was not detectable. The total bacterial counts of all types of storable products were found within the permissible limit upto 45 days. From the present study it is concluded that all the value added products developed from newly released wheat varieties’, sorghum and soybean flour were found to have better nutritive value than control and they (biscuit, ladoo and sev) could be stored safely upto 90 days.