<p>This study evaluated giant taro (<i>Alocasia macrorrhizos</i>) flour as a functional ingredient in bakery products by assessing its effects on nutritional composition, physico-functional properties, antioxidant activity, and sensory acceptability. Composite flours were prepared by partially substituting wheat flour with giant taro and finger millet for cakes and with giant taro, finger millet, and oats for cookies. Partial substitution significantly improved dietary fibre, protein, carbohydrate, and energy contents compared with control samples. Cookies formulated with 25% taro, 15% wheat, 30% finger millet, and 30% oats exhibited superior nutritional characteristics, while cakes containing 25% taro, 34.5% wheat, and 34.5% finger millet showed improved compositional properties. Mineral analysis indicated increased calcium, iron, and potassium levels in composite products. Enhanced phenolic and flavonoid contents contributed to higher DPPH and ABTS radical scavenging activities. Sensory evaluation indicated that moderately substituted formulations, particularly K2 for cookies and C1 and C2 for cakes, achieved the highest acceptability. Correlation analysis demonstrated strong positive relationships between antioxidant potential and consumer preference. Overall, giant taro flour, in combination with millet and oats, can produce nutritionally enriched, antioxidant-rich, and consumer-acceptable bakery products. These results suggest that giant taro flour combined with finger millet and oats can be utilized to produce nutritionally enriched bakery products with improved antioxidant potential and good consumer acceptance.</p>