Energy bars are supplemental bars containing high energy foods targeted at people who require instant energy and this type of product can be prepared using different underutilized cereal crops having more nutritional value. The present study was undertaken to see the effect of addition of cassava, ragi and wheat flour on Physico-Chemical Properties of Nutri Bar which was prepared using a mixture of cassava, ragi and whole wheat flour in the ratio of 2:1:1. The developed nutri bar samples were analyzed for nutritional and sensory properties. Nutri bar have become the food choice for many people who find it difficult to consume a full meal. The bars offer a fast, convenient food source that requires no refrigeration and a long shelf life. Cassava is the third-largest source of food carbohydrate in the tropics, after rice and maize and is gluten free. Cassava is a good source of minerals such as calcium, iron and zinc. Physico-chemical analysis of optimized nutri bar showed that carbohydrate, fat, protein, ash, moisture total solid and energy content varied from 63.99-423.68 Kcal, respectively. Samples of optimized treatment were analysed for textural characteristics and it was found that hardness, cohesiveness, springiness, gumminess, chewiness and adhesiveness were 43.12 (N/mm2), 0.06 (N), 2.18 (m), 5.64 (N), 17.76 (J) and 0.94 (J), respectively. Sensory analysis result showed samples of treatment T9 scored the highest values in all the parameters of sensory attributes and therefore was considered as optimized product.