Weaning food must be supplied by the age of six months to fulfill the nutritional need of infant. Generally, the weaning foods available in market are prepared by using cereals and are costly. Although millets are equally nutritious, their use is avoided. The research work was planned to formulate millet based weaning food using finger millet, pearl millet and soybean. Different formulations were developed and evaluated sensorily. Formulation with the highest sensory score was considered as experimental formulation (EF) and evaluated for its antioxidant capacity and nutritional content. The EF was prepared by using Pearl millet: Finger millet: Soybean in the ratio of 30:35:35 with powdered Sugar (40%) and Milk Powder (10%). That possessed 13.81 ABTS, 48.83 DPPH and 53.76 FRAP antioxidant capacity. That also contained 13.52g% protein, 6.75g% fat, 2.53g% ash, 1.50g% fiber, 48.34g% carbohydrate, 227.57mg% calcium, 2.77mg% iron and 38.73mg% vitamin-C. It found better in all three types of antioxidant capacity as compared to control thus more beneficial for overall health maintenance. It was also superior in two principal nutrients required for growth and development of infants i.e. protein (17.56%) and fat (44.23%) and two important minerals i.e. calcium (21.66%) and Iron (30.05%) necessary for their bone and blood development, respectively as compared to control. The total antioxidant activities for all the three ABTS, DPPH and FRAP were found higher as compared to control. To meet the nutritional need of infants, 100g of supplementary mix is recommended daily coasting just 5 Rs. The product can be stored for 4 months under ambient condition. Thus a homemade, nutritionally balanced low coast weaning food could be formulated.

Keywords: Weaning Food; Infancy; Millets; Finger Millet; Peral Millet; Soybean.