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The current study was designed to prepare and formulate ready to use complementary food made from available local food ingredients, like rice, chick pea, groundnut, sesame, skim milk and sugar. The material was processed by using different traditional techniques like soaking, boiling, grinding. The proximate composition of three complementary foods revealed that CF1 had 4.1mg, 1.8, 0.6, 13.2, 14, 66.3 in grams/100g and 434.3 Kcal per 100 g, CF2 had 3.7, 0.8, 13, 15.9, 64.4 in g and 437.8 Kcal per 100 g and CF3 had 4.3, 1.6, 0.7, 13.7, 13.4, 66.2 in grams and 442.0 kcal per 100 g for moisture,...