ABSTRACT Nine  baby food blends were prepared from cereals; wheat, rice, sorghum, legumes; faba beans, chickpeas, cowpeas and dried skim milk for preschool children. Legumes were subjected to different treatments including germination and cooking to remove the antinaturitional factors (ANF) . Germination caused an apparent increase in protein, whereas fat, fiber, ash and carbohydrate content decreased. While in cooking process carbohydrate was increased but fat, fiber, ash and protein were decreased.  Treatments minimized  ANF in raw materials; e.g. phytic acid decreased to 55.8 – 86.2% and trypsin inhibitor decreased to 61.9- 96.2% in faba  beans. Protein, fat, ash, fiber and carbohydrate content of the blends (calculated on dry weight basis) ranged from 19.0 to 22.0%, 1.12 to 2.36% , 3.99 to 5.30%, 1.39 to 1.90% and 69.68 to 73.68% respectively. The mixtures were rich in amino acids improved except tryptophan which was detected as a limiting amino acid. Nutritional evaluation of baby food indicated high nutritive value for all prepared mixtures. The superior blends No. (5), (6), (3) and (4) for their high values of protein digestibility (ranged to 76.10  – 82.90 and 71.38 - 73.52 by pepsin and trypsin enzymes respectively), biological value (ranged to 75.91- 81.91) and  protein efficiency ratio (ranged to 2.47 – 3.04). Organoleptic evaluations were acceptable.