Aim: To assess the influence of fermentation and malting on the pH, TTA, Vitamins, Phytochemical, antioxidant and Microbial quality of cocoyam, red kidney beans and mango - based complementary foods.

 Methodology: Flour prepared from cocoyam, red kidney beans and mango was blended as follows: Fermented cocoyam/ malted red kidney beans/ mango; Fermented cocoyam/ non- malted red kidney beans/ mango; Non- fermented cocoyam/ malted red kidney beans/ mango; Non- fermented cocoyam/ Non- malted red kidney beans/ mango. The ratio was arrived at, through material balancing to give 16 g protein/100 g. samples were subjected to pH, TTA, Vitamins, Phytochemical, and antioxidant and Microbial analysis.

Results: Fermentation and malting decrease the pH and increase the TTA. pH varies from 6.57±0.03 (0 h) - 3.99±0.01 (96 h) and 6.81±0.03 (0 h) - 6.69±0.14 (72 h); TTA ranged from 0.12±0.04 (0 h) - 3.36±0.02 (96 h) and 0.16±0.06 (0 h) - 0.96±0.02 (72 h) during fermentation and malting respectively. Vitamins, Phytochemical, antioxidant and Microbial properties of the complementary foods increased significantly (p< 0.05) with fermentation and malting; β-carotene (30.04±0.25 - 18.55±0.25 μg /100 g), vitamin C (7.43±0.02 -9.85±0.02 mg/100 g). Total phenolic (2.16 ±0.43 - 4.23±0.03 mgGAE/100 g), DPPH (41.74±0.13 - 31.46±0.04 µmol TE/100 g), FRAP (6.75±0.04 - 14.26±0.02 mgAAE/100 g). Microbial load of the products was within acceptable limit.

Conclusion: Fermentation and malting improved the vitamin, phytochemical, and microbial quality of the complementary foods.