Fermented cereal-based gruels with poor nutritional value form a major component of the diet of infants during the transition phase of childhood. With the recent security challenges affecting people in the north- east region of Nigeria, food security is at stake, malnutrition is common among infants and young children while reliance on UNICEF for supplies of ready- to- use therapeutic foods is not a long-term solution. A complementary food blend was prepared following the guideline of WHO/FAO on infants’ nutritional requirements in a 60:20:20 ratio from fermented yellow maize (improved variety), roasted soybean and fishmeal respectively. All the sample materials were pre-processed by either fermentation, drying or roasting prior to food blend formulation. Standard methods (AOAC) were used to evaluate the nutritional values of the raw and processed materials and the formulated complementary food blend. Water absorption capacity of the fermented yellow maize significantly decreased (P< 0.05) with decrease in pH and increase in titratable acidity from 20% - 51% (0 – 72h). The carbohydrate (64.35±0.03%) and protein contents (14.55±0.03% and energy value (351.64±0.03 Kcal/100g) of the complementary food blend was closely comparable to the commercial complementary food blend cerelac® (Carbohydrate 69.00%, Protein 15.0%, and energy 426.00 Kcal/100g) and satisfied the needs of infants. The low moisture content (3.1±0.02%) exhibited by the complementary food blend might give a good storage stability. The iron level of the complementary food blend (40.33± 0.03%) was higher than that of the commercial complementary food blend celerac® (10.0%), though the levels of potassium, zinc and calcium were lower. Microbial analysis showed no contamination with pathogenic organisms in the formulated food blend. The formulated complementary food blend met the WHO estimated requirements of infant 6 – 23 months in terms of nutritional quality and may therefore be a good substitute to the imported, expensive alternatives.