Abstract: Background and Objective: The use of legume malt flour in partial replacement of cereals grain in complementary food formulation can improve the nutrient contents but may affect other properties of the products. This study aim at producing complementary food from blends of roasted maize, sorghum and mungbean malt and determine the nutrient and sensory properties of the products. Methodology: Maize, sorghum and mungbean grains were steeped in water for 9 and 6 h, respectively and subsequently malted for 48 and 72 h, respectively. The malts were roasted in an oven at 120°C for 15 min prior to milling and sieving. The resulting flours were used to prepare 70:0:30, 0:70:30 and 35:35:30 Maize:Sorghum:Mungbean malt complementary foods. Chemical, functional, pasting and sensory properties of the blends were analyzed. Results: The protein, fat, ash, crude fibre and moisture contents of the food blends ranged from 13.99-17.19, 1.50-1.58, 2.10-3.23, 3.30-3.92 and 6.35-8.42%, respectively. All the blends showed good capacity for water and oil absorption, bulk density and least gelation concentration. Sensory score of the samples showed that the complementary food blends were most preferred when consumed with sugar and milk compared to when consumed with sugar only or without milk. Maize:Sorghum:Mungbean malt (70:0:30) complementary food had the highest scores for colour, consistency, flavour and overall acceptability. Conclusion: The study shows that nutrient rich complementary food of acceptable quality can be produced from blends of roasted maize and mungbean malt with low cost technologies (malting and roasting) adaptable at rural community.