Breast milk becomes insufficient from the sixth month of a child's life, considering the quality and quantity, and must be supplemented with nutritionally dense foods. Thus, introducing adequate complementary foods in the child's diet is essential for his development. Very few studies have looked at the compliance of local infant flours with compositional standards. The objective was to evaluate the macronutrient adequacy of local infant flours sold in Ouagadougou for the needs of children aged 6-23 months. Nutritional parameters were determined using reference methods. The modeling was performed using Excel 2016 software. Fats content ranged from 6.16g to 16.76g, proteins from 6.18g to 22.08g, carbohydrates from 63.4g to 70.96g, and energy values from 406.02 kcal/100g to 458.92 kcal/100g. The modeling showed that the contributions of the different nutrients to the overall energy value of 70% of the local infant flours were by the recommendations. The energy contributions of fats and proteins were mainly high. Respectively 75% and 95% of local infant flours evaluated meet the recommendations, while all the infant flours evaluated showed carbohydrate energy contributions within the recommendations. The overall quality assessment showed that the overall energy values of the evaluated local infant flours were within the WHO guidelines.