Complementary foods formulated from locally obtainable, underutilized, low-priced sorghum and African breadfruit seeds were assessed for their microbial quality nutritional values. The fermented gruel produced (Ogi-baba) flour blends mixed in varying ratios of 100:0, 90:10, 80:20, 70:30, 60:40 50:50 (w/w.) respectively. microbiological quality, changes pH titratable acidity proximate compositio...