A variety of cereals (sorghum) was used singly and in combination with legumes to produce a number of fermented and sprouted complementary foods. The study investigated the effect of sprouting and fermentation singly and in combination on some functional properties and microbiological quality of the food formulations produced from sorghum (S. bicolor), cowpea (Vigna unguiculata) and groundnut (Arachis hypogea) in a ratio of (70:20:10) respectively. Viscosity, functional properties and microbiological quality of the food formulations were evaluated using standard laboratory methods. Sprouting, fermentation singly and in combination significantly (P<0.05) decreased gruel viscosities ranging from 197825.1cps – 225.019.4cps for red sorghum and 1952022.9cps – 230018.6cps for white sorghum variety respectively. The results of the bulk density ranged from 0.700.01g/ml – 0.600.02g/ml for red sorghum and 0.710.02g/ml – 0.600.02g/m) for white sorghum, while an increase in water absorption capacity in sprouted and fermented sorghum samples for (FCR 6.470.00g/ml, FCW 5.430.01) and SCR 6.030.00g/ml, SCW 4.410.02g/ml) compared to raw and the composite blends. Total bacterial counts reduced significantly with sprouting and fermentation. The dominant micro organisms isolated in this study were all fermenters non pathogenic micro-organisms which are safe for consumption staphylococcus species dominant only in the non-fermented products.

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