The study was conducted with the aim of development of legume based complimentary foodrnproducts between age group of 6 to 18 months using drum dryer. The products can be used as arnprotein and energy complimented combining legumes and cereals. Accordingly, chickpea, maizernand millet were selected based on their nutritional value, availability in the local market andrnaffordability. By Applying simplex-centroid design, formulation containing 66.66% chickpea,rn16.666% maize and 16.666% millet of flour was selected as the best source of protein and energy.rnThe physical properties (viscosity and bulk density), functional properties (water absorptionrncapacity, oil absorption capacity and Dispersibility) were done, the blend with drum temperaturernonly (130, and 150 0C), Drum speed (200 and, 300 rpm) and particle size (0.8 and 1 mm). Sensoryrncharacteristics of complementary food products (color, appearance, odor, taste and overallrnacceptability) were also studied to evaluate the suitability of the product. Using the blend ratiornobtained from the design, the product containing 16 % protein, 382.3kcal Energy, 3.07 % of fatrnand 73.6 % of carbohydrate found in the complimentary food products. The viscosity and bulkrndensity were found highly affected by drum temperature and particle size. As the drum temperaturernincreased from 1300C to 1500C and the drum speed remain at 200 rpm and particle size 1mm. thernproduct viscosity decrease to (13.5*10-2Pa.s, 7.36*10-2Pa.s) respectively. And lower bulk densityrn(0.3999g/ml) were found. As the Particle size increases from (0.8mm, 1mm) the viscosity of thernproduct decrease to (14.4*10-2Pa.s, 7.36*10-2Pa.s; 6.18; 4.91) respectively. Drum speed effectrnwas seen on the proximate chemical composition of the product and physical properties of thernproduct. When the drum speed increase 200 to 300 rpm viscosity was decrease (7.36*10-2,rn4.91*10-2Pa.s) respectively. But bulk density showed an increment (0.399 to 0.457 g/ml). Thernfunctional properties, water absorption capacity, oil absorption capacity and Dispersibility of thernProduct (346.7%, 1.834 ml/g and 31.3%) were found to be higher than that of formulated flourrn(119.3%, 0.845ml/g and 74%) due to starch gelatinization. Results on the calcium, zinc and ironrnstudies showed that (144.4, 1.926, 1.587 mg/100g) respectively and Antinutrient reduction ofrn43.2% in phytate and 25% in tannin. The sensory results indicated that the product produced withrna temperature of 1500C, and drum speed of 300 rpm and particle size of 1mm was perceived asrnthe most accepted product, as compared to the other formulated complementary food products.rnKey words: Chickpea flour, Millet flour, Maize flour, drum dryer, complementary food products.