Abstract: The objectives of this study were to produce and evaluate sorghum-based infant food using cooking and drum drying methods. The product was made from sorghum flour, pigeon pea flour, milk, vit. C and other ingredients. The cooked materials were then drum dried. The dried product was found to provide adequate amounts of protein (15.15%) and energy values (414.25 Kcal/100 g DM) capable to meet the international standards for infants protein quality as recommended by the FAO/WHO/UN (1985). The protein digestibility was found to be improved by cooking and drum drying. The produced sorghum-based infant food physical and functional properties tested showed that the product has low water retention capacity and low viscosity. When comparing the prepared sorghum-based infant food with the commercial infant foods available in the market, this product proved to provide more protein and energy value. In conclusion the use of decorticated sorghum and pigeon pea flours in infants food, produced a product with high nutritional value and of better functional properties.