Awogbenja, Makanju DehindeHassan, A.Alabi, M.O.2023-12-112023-12-112017-03-11Amadi B. A., Duru M.K.C. and Ayalogu E.O (2014). Proximate and anti-nutritional composition of “ntiti-ikpa”, and “ntubiri”, Traditional diets of the Ikwerre ethinic national in Nigeria. Food Science 71 (2014) 24751-24754 Amegovu, A. K; Ogwok, P; Ochola, S; Yiga, P; Musalima, J. H. and Mutenyo, E. (2013). Formulation of Sorghum-Peanut Blend using Linear Programming for treatment of Moderate Acute Malnutrition in Uganda. J. Food Chem. Nutr. 01 (02), 67-77. Anigo, K. M., Ameh, D. A and Danbauchi, S. S. (2009); Nutrient Composition of Commonly used Comlpementary Foods in North Western Nigerian. African Journal of Biotechnology 8 (17): 4211 – 4216. Anigo, K. M., Ameh, D. A and Danbauchi, S. S. (2010); Nutrient Composition of Complementary Food gruels formulated from malted cereals, soybeans and groundnut for use in North Western Nigerian. African Journal of Food Science 4 (3): 65 – 72. AOAC (2005). Association of Official Analytical Chemist. Official Methods of Analysis. 18th Edition, 1st Revision AOAC International Details Gathersburg, Pp. 739:1250 – 1255. Ashwork, Journal of Pediatrics Gathersburg Nutrition 32.516. Asibuo, J.Y, Akromah, R, Safo-Kantanka, O.O sei,Adu-Dapaah, Hanskofi, O.S and Agyeman, A. (2008).Chemical Composition of Groundnut, Arachis hypogaea(L)landraces. African Journal of Biotechnology. Vol, 7(13),pp: 2203-2208. Asogwa, I. S. and Onweluzo, J. C. (2011); Moringa Leaf Powder Supplementation Prevent Iron Deficiency Anaemia in Cats. Proceedings 2nd Federation of African Nutrition Societies congress. Pp 127 – 128.https://keffi.nsuk.edu.ng/handle/20.500.14448/3111Malnutrition is one of the major problems facing infants and young children in Nigeria. Local food materials are of low-cost and yet provide essential nutrients required for successful recovery of children with moderate malnutrition. Formulate and evaluate the nutritional characteristics, sensory and microbiological qualities of complementary foods from blends of Millet, Groundnut and Moringa oleifera. Blends of millet, groundnut and Moringa at 60:40:0, 60:35:5, 60:30:10, 60:25:15 and 60:20:20 were used to produce complementary foods using locally adaptable process. Products were analyzed for proximate and minerals content as well as sensory and microbiological qualities using standardized methods.Moisture, Crude Protein, Ash and Energy values were in the range of 12.01± 0.50 to 19.17± 0.76g/100g, 8.42±0.14 to 15.83±0.13g/100g, 8.33±0.29 to 15.29g/100g and 1706.4 to 2927.1 Kcals respectively. Calcium, Magnesium, Iron and Zinc contents were in the range of 30.15±0.01 to 34.35±0.01mg/100g, 83.43±0.10 to 90.09±0.01mg/100g, 3.08±0.03 to 4.07±0.02mg\100g and 3.16±0.02 to 4.05±0.01mg/100g respectively. Microbial determination showed no presence of Salmonella and Shigella in all the samples but Staphylococcus sp pans Escherichia were detected in some of the samples. Sensory evaluation showed the formulated blends preparation to have good acceptability. The study showed that feeding infants with improved complementary foods like formulated foods would improve their nutrition status.enMalnutrition, Infants, Blends, NutrientsArticle