Sensory evaluation of formulated cereal based complementary food was carried out. Paddy and parboiled rice, soybean and crayfish were obtained from the open market in Jos, Nigeria. The paddy rice malted for 72h and other food stuffs were processed into flours. Parboiled rice and dehulled soybean mix was formulated in a standard ratio 70:30g. A modified standard formulation of parboiled rice, dehulled soybean, malted rice and crayfish in the ratio of 65:25:5:5g was prepared. From the formulation fermentation of different blends at varying periods was carried out for 24, 48, 72, 96 and 120h. The unfermented standard and modified standard (PR:DSB and PR:DSB:MR :CF respectively) blends were the controls. Sensory o 72 o evaluation was carried out on the unfermented and fermented blends by a 10-member untrained but experienced staff. Five texture characteristics were evaluated based on colour, taste, aroma consistency and overall acceptability of the blends. The results showed the two unfermented (PR:DSB and PR:DSB:MR :CF ) o 72 o