The aim of this study was to produce and evaluate the nutritional quality, anti nutritional factorsrnand sensory characteristics of complementary foods from sorghum, maize, soybean, sorghumrnsoybean and maize/soybean blend. Results showed that the moisture content ranged betweenrn4. lgl OOg for sorghum/soybean blend to 7.06 gl lOOg for fermented maize; the total ash contentrn0.75g1 100g for fermenled sorghum to 2.6 gl lOOg for maize/soybean blend; crude protein 7.34rngl lOOg for maize to 16.73g1100g for fermented sorghum/soybean blend; crude fat contentrn3.45g1100g for sorghum to 13.3g1 100g for sorghum/soybean blend; crude fibre 1.58g1 100g forrnfermented sorghum to 4.4g1100g for fermented sorghum/soybean blend; total carbohydrate 66.39rngl lOOg for sorghum/soybean blend to 85.56 gl lOOg for maize and energy value 402.5kcal/ 100grnfor sorghum to 442.46kcal1l00g for sorghum/soybean blend.Fermentation significantly decreasedrnanti nutrient (tannin and phytate) and minerals concentration of the diets. Micronutrient results forrnCa, Fe and Zn ranged between 5.64 mgl lOOg for fermented maize to 231.67 mgl lOOg forrnsorghum/soybean blend, 2.5mgl lOOg for fermented maize to 5. I 5mgl lOOg for sorghum/soybeanrnblend and 1.21mgli00g for fermented maize to 3.67mgl1OOg for sorghum/soybean blendrnrespectively. Result indicated that the antinutrient cOlltent (tannin and phytate) ranged betweenrn1.96mgl i00g for fermented maize to 31.45mg1l00g for maize/soybean blend and 173.4 mgllOOgrnfor fermented maize/soybean blend to 362.43mgl100g for sorghum respectively. The calcu latedrnmolar ratios of diets for phylate: calcium, phytate: Iron, phytate: Zinc and (Ca) (Phytate): Znrnranged between O.06mM for fermented sorghum/soybean to 2.72mM for femlented maize,rn3.83mM for fermented sorghum/soybean blend to 8.68mM for maize, 6.34mM for maize/soybeanrnblend to 20.78mM for fermented maize and O.02mollkg for fermented maize to 0.43mollkg forrnsorghum/soybean blend respectively. After fermentation the results showed that the pH andrntitratable acidity ranged between 3.81 for maize to 4.13 for maize/soybean blend and 0.32 forrnmaize/soybean blend to 0.46 for sorghum/soybean blend respectively. The viscosity rangedrnbetween 2566cP for fermented maize/soybean blend to 3960.5cP for maize. For the functionalrnproperty the results showed that the bulk density ranged between 0.58g1mJ for fermentedrnsorghum/soybean blend to O.9g1ml for maize; dispersibility 68.5% for fermented maize/soybeanrnblend to 80.5'% for fermented sorghum; water absorption 1.93g1g for fermented sorghum torn2.5 I gig for fermented maize/soybean blend and oil absorption 3.54g1g for maize/soybean blend torn4.69g1g for fermented sorghum/soybean blend. Fermentation significantly affects the sensoryrnproperties of diets. The results showed that panelists score the color ranged between 6.2 forrnfermented sorghum/soybean blend to 8.8 for maize; taste 5.4 for fermented maize to 8.2 forrnmaize; aroma 5.2 for fermented sorghum to 7.1 1 for sorghum/soybean blend; texture 5.8 forrnmaize to 8.4 for fennented sorghum/soybean blend and overall acceptability 6.2 for fermentedrnsorghum to 7.1 for fermented sorghum/soybean blend. Nutritious, acceptable and affordablerncomplementary foods can be formulated using locally available food that can be better thanrntraditional complementary foods. Fermented sorghum/soybean blend diet was concluded tornpossess the most desirable nutritional profile among formul ated food samples followed byrnsorghum/soybean blend, maize/soybean blend and fermented maize/soybean blend respectively.rnKey words: Fermentation, proximate composition, micronutrient, Antinutrient, Sensoryrncharacteristic and complementary foods.