The core objective of this research to determine the chemical and mineral composition and caloric value of wheat pies (control) and fortified wheat pies with potato and eggplant peels powders, without beer yeast (blends 1,2) but with beer yeast (blends 3,4). The data indicated that there was a slight variation in crude protein between the control and blends. Besides, the blends (3,4) had higher levels of the crude protein and fiber (12.32, 12.38 protein and 0.26, 0.29 fiber g/100g respectively) than that of blends (1,2) (10.92, 10.94 protein and 0.21, 0.25 fiber g/100g respectively). Level of crude fat was higher in blends (1,2,3,4) (9.09, 9.16, 9.01, 9.05 respectively) than control (1,2) (7.44, 7.33g/100g). The carbohydrate content of blends (1,2) without beer yeast was markedly higher than that of blends (3,4) with beer yeast (48.92, 52.97 vs. 37.03, 37.14g/100g). The blends (3,4) recorded lower value of caloric than that of blends (1,2) (278.49, 279.53 vs. 321.17, 338.08 k.cal/100g). While blends (3,4) recorded high value of moisture than that of blends (1,2). Levels of Fe, Mn, Cu, Ca, Mg, Na, K and P was higher in blends than control. Also, there was a slight variation in mineral content between blend samples.