Maize (zea-mays) and pigeon pea (cajanus cajan) were processed into flour samples by adopting a locally available methods called malting or germination. The flour samples were formulated into raw samples (RMF), (RPPF), germinated samples (GMF), (GPPF) and composite flour of the maize and pigeon pea D (75% GMF vs 25%GPPF), E (50%GMF vs 50%GPPF) and F (25% GMF vs 75% GPPF) respectively. Proximate composition, anti-nutritional /phytochemical composition and organoleptic properties of the flour samples were evaluated using standard analytical methods. Raw flour samples of the maize, pigeon pea and NUTREND (A commercial complementary food) were evaluated alongside with other samples to serve as CONTROL. Proximate composition of the samples recorded the highest protein content in the germinated pigeon pea flour (21.84%) and the lowest in the raw maize flour (6.32%). The range of Ether (5.28% - 8.25%), Ash (1.49-4.10%), Crude fibre (3.08% - 6.55%), Moisture (1.40-4.10%) and Nitrogen free extract (57.75%-79.87%) respectively. Anti-nutritional/ phytochemical composition evaluated were Oxalate (131.63-274.45)mg/100g, Saponin (1.37%-7.85%), Alkaloid (2.10%-4.30%), Cyanogenic glycoside (0.16-0.34%)mg/100g and phytate (0.31-0.69)g/100g respectively. Anti-nutritional factors were reduced due to the germination of the maize and pigeon pea seeds. Sensory scores revealed that samples E, D, F, RMF, RPPF were equally accepted. Samples formulated with 50% germinated pigeon pea scored higher than NUTREND (a commercial weaning food formulation). The study established that samples D and F can be recommended for complementary feeding.