The study was conducted to assess the preparation practices of shiro flour and to optimize broad bean, chickpea and sweet Lupin flour concentrations for high quality shiro. In the assessment part of the research data about lupin utilization in shiro production, lupin processing method, perception about lupin importance and taste of lupin-based foods and other related data were collected from the respondent’s and analysed using SPSS software. Among the 50 respondents only few used lupins in a small proportion. In the optimization study, thirteen formulations of the composite flours were determined using D-optimal mixture design especially simplex lattice design. Three ingredients were considered in the range of 50-100% for lupine, 0-25% for chickpea and broad bean. The shiro wot samples prepared from the thirteen formulations were analysed for nutritional content, anti-nutritional factors, mineral and sensory acceptability. Functional properties of the composite shiro flours were characterized by different methods before the stew cooked were as the proximate were analysed after drying the stew. Thirteen different stews were prepared from different proportions of the composite shiro flours using mixture design and sensory properties like color, smell, taste, mouth-feel, and overall acceptability of stew were evaluated using a 5-point Hedonic scale by untrained panellists. The overall optimum point lies on (protein 26.64-34.46%, carbohydrate 40.39-55.13%, energy 432.64-46.14 kcal/100 g, phytate 64.00-142.76 g/100 g, tannin 15.01-99.74 g/100 g, WAC 942.00-986.01%, Ca 16.714-27.857 g/100 g, Fe 3.51-11.6 0g/100 g, Zn 2.115-10.946 g/100 g and overall acceptance 3.3-4.89 were found in a range of sweet lupin (62.5-75%), chickpea (6.25-25%), and broad bean (12.5-25%). These represent quality of composite shiro better. Keywords: Best quality, Chickpea, Lupin, Optimization, Shiro, Proximate composition, Broad bean, sensory analysis.