This study evaluated the techno-functional and antioxidant properties of soybean, maize, red teff and insect bee larvae. Approximately 95.5% of maize and soybean had similar particle sizes (>0.355 µm), followed by teff (60%), and bee larvae (<0.250 µm, 12.9%). Significant differences (P<0.001) were observed in the functional properties (g/g) of water-holding capacity (WHC), water absorption index (WAI), oil absorption capacity (OAC), water solubility index (WSI), swelling power (SP), foaming capacity (FC), foam stability (FS) and least gelation capacity (LGC) among the flours. Bee larvae had the highest WHC (6.00), OAC (2.16), and FS (98.15) than the other flours. Maize had the highest record in WAI (7.65) and SP (8.64). The highest WSI (40.18) was recorded in soybeans. The highest and lowest LGC values were found in bee larvae (28) and teff (18), respectively. Also, bee larvae had the highest (P<0.01) OAC (2.16) and the lowest in HLI (1.17). Soybean had the highest in FC (57.5). Significant difference (P<0.001) in colour space (L^*a^*b^*) of CIELAB measurement recorded between flours. Soybean had the lightest colour (L^*=93.8) with strong yellow, whereas bee larvae darkest (L^*=43.82). As a reference of maize flour, the ΔL/Δa/Δb showed that teff was ΔL= -21.26 units darker, bee Larvae were ΔL= -43.22 units extremely darker, and soybean was ΔL= 93.88 units lighter. The highest Antioxidant (FRAP, DPPH, ABTS and TPC) properties were recorded in Teff and the highest reducing sugar in Bee larvae. In general, soybean and bee larvae are used for high water retention and teff and maize for fry and gel formation, and red teff had the highest antioxidant properties.