_____________________________________________________________________________________________________ *Corresponding author: Email: oladebeye@gmail.com; Asian Food Sci. J., vol. 22, no. 7, pp. 15-24, 2023 Asian Food Science Journal Volume 22, Issue 7, Page 15-24, 2023; Article no.AFSJ.101147 ISSN: 2581-7752 Sensory, Proximate and Mineral Properties of Smart Baby-Led Weaning Foods from Millet, Soybean and Ripe Banana Flour Blends Aderonke Adenike Oladebeye a* , Abraham Olasupo Oladebeye b , Mohammed Suleiman a and Yemisi Adefunke Jeff-Agboola b a Department of Food Technology, Auchi Polytechnic, Auchi, Nigeria. b Department of Science Laboratory Technology, University of Medical Sciences, Ondo, Nigeria. Authors’ contributions This work was carried out in collaboration among all authors. Material preparation, data collection and analysis were performed by authors AAO and MS. Technical interpretation of data was equally contributed by the authors. The first draft of the manuscript was compiled by author AOO and first proofread by author YAJA. All authors read and approved the final manuscript. Article Information DOI: 10.9734/AFSJ/2023/v22i7644 Open Peer Review History: This journal follows the Advanced Open Peer Review policy. Identity of the Reviewers, Editor(s) and additional Reviewers, peer review comments, different versions of the manuscript, comments of the editors, etc are available here: https://www.sdiarticle5.com/review-history/101147 Received: 11/04/2023 Accepted: 13/06/2023 Published: 15/06/2023 ABSTRACT Aim: The need for formulating and developing smart baby-led weaning (BLW) foods from millet, soybean and ripe banana flour blends as alternative complementary foods inspired this study, which had no documentation in literatures. Place and Duration of Study: Department of Food Technology, Auchi Polytechnic, Auchi, Nigeria from June 2022 to January 2023. Original Research Article