_____________________________________________________________________________________________________ *Corresponding author: E-mail: jdadedeji@yahoo.com; British Journal of Applied Science & Technology 6(6): 635-643, 2015, Article no.BJAST.2015.118 ISSN: 2231-0843 SCIENCEDOMAIN international www.sciencedomain.org Effect of Processing Treatments on the Proximate, Functional and Sensory Properties of Soy-Sorghum- Roselle Complementary Food Olajide E. Adedeji 1* , Damilare E. Jegede 2 , Khadijat O. Abdulsalam 3 , Uchenna E. Umeohia 2 , Oluwafemi A. Ajayi 2 and Joseph E. Iboyi 4 1 Department of Food Science and Technology, Federal University Wukari, Taraba State, Nigeria. 2 Department of Food Technology, University of Ibadan, Oyo State, Nigeria. 3 Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria. 4 Department of Agronomy, University of Ibadan, Nigeria. Authors’ contributions This work was carried out in collaboration between all authors. Author OEA designed the study, performed the statistical analysis, wrote the protocol, and wrote the first draft of the manuscript and managed literature searches. Authors DEJ, KOA, UEU, OAA and JAI managed the analyses of the study and literature searches. All authors read and approved the final manuscript. Article Information DOI: 10.9734/BJAST/2015/14707 Editor(s): (1) Ahmed Mohamed El-Waziry, King Saud University, College of Food and Agriculture Sciences, Kingdom of Saudi Arabia. Reviewers: (1) Ferial M. Abu-Salem, Department of Food Technology, National Research Centre, Dokki, Cairo, Egypt. (2) Anonymous, Serbia. Complete Peer review History: http://www.sciencedomain.org/review-history.php?iid=769&id=5&aid=7690 Received 15 th October 2014 Accepted 12 th November 2014 Published 9 th January 2015 ABSTRACT Aim: The objective of this work was to produce complementary foods from germinated/fermented sorghum, germinated/roasted soybean and dried roselle calyces. Methodology: Complementary foods were formulated from sorghum, soybean and roselle calyces by varying the processing methods (fermentation, germination and roasting) applied to them. Proximate, functional, colour and sensory properties of the complementary foods were determined. Results: The protein contents for the seven formulations were significantly different (p≤0.05) from each other. The sample consisting of sorghum flour, germinated soybean and roselle flour (SFGS) had the highest protein content followed by the sample made from germinated sorghum, germinated soybean and roselle flour (GSGS). The ash content ranged from 2.00% to 4.50%. Fat content ranged from 4.95% to 16.35%. Fat was significantly different for all the formulations. FSRS Short Research Article