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The effect of partial substitution of finger millet (FM) with Parinari curatellifolia flour on the physicochemical and functional properties of FM flour was investigated. FM and P. curatellifolia (PC) flour and blends were coded as FM, FMPC1, FMPC2, FMPC3 and FMPC4 and represented in the ratios 100:0, 90:10, 80:20, 70:30 and 60:40 (FM: PC), respectively. The chemical, thermal, functional, colour and texture properties of FMPC flour blends were determined. The pH ranged from 5.72 to 5.90 for all samples, respectively. Results showed a significant decrease in pH value as PC flour increased in the blends. The cold paste viscosity significantly increased as PC flour increased in the blends. The addition of PC delayed the onset temperature of the flour blends and other thermal parameters. There was a decrease in the lightness and an increase in yellowness, redness, oil absorption capacity, bulk density, and dispersibility of flour with an increase in PC flour. The flour blends contained more protein, minerals, and carbohydrates than FM flour. The results of this study show that the FMPC flour blends may be beneficial as functional ingredients in formulating a variety of ready-to-eat baked products and infant formula.