ABSTRACT  

 prox mate composition. functional and physical properties. antinutrient composition and sensory qualities were evaluated. Ihe growth promoting nal ities of the diets were also evaluated through feeding trial alongside a standard diet (casein). Results showed (fiat (he malted coinplelnellar\' food had lie loei ti on: valties for hulk density and viscosity while the roasted colnpfellientai\ 1o11 ieeuided ilk highest (P<O.05) values in the bulk density and viscosity. 'ftc viscosity of the lermetited coniplcnieiilai'y loud was lower (1'.()JJ5) thuii that of he roasted eoIIif)leIIiental loud itid the bulk density was not different (l'<O.OS ) Irorn that 01' the roasted complementary food. [he leding trial showed high and signilicant growth and development in rats fd the I (asted diets as opposed to those fed the malted and fermented diets. 'I'he roasted diet euiiiivired iavoui'aliiy with the staiid;iid diet iii all lie Hi logical situation of the three diets, alongside a stuimidai'd in fant food (Nutrend) showedthat there was no significant difference (P<0.05) in the general acceptability. While the lolslc(l coniplememitary ftod may he. recommended lbr use with the appl icalioii of mu lid heat or even as an i mistant did, adequate heating must be applied by means of cooking when 1)1 epanng the f'ermented or germinated diets to reduce the antmnutrients to sale lcels.