In Sri Lanka there is a considerable post-harvest lost prevailing in Jackfruit bulbs, jackfruit seeds and breadfruit due to perishable nature and short shelf life and there is a current need of extend the utilization of these crops in food and beverages. There is a huge potential of substituting wheat flour by jackfruit bulb flour, seed flour and breadfruit flour which increase the nutrient content of the final product. And also value addition to those flour will create a demand for cultivating jackfruit and breadfruit in Sri Lanka. This research aimed to study the ability of producing the composite flour by incorporating jackfruit bulb flour, seed flour and breadfruit flour into wheat flour and identify the most appropriate ratio of wheat flour and jackfruit bulb flour, seed flour and breadfruit flour in producing flour based food items.