Raw wheat, red lentils, peanuts, carrots, and soybeans were collected from the local market of Dhaka, Bangladesh to develop the weaning food. The collected sample was then stored in a refrigerator at 5oC to retain the quality of the material. Collected wheat samples were washed thoroughly, soaked for 8 h and spread in a covering tray, and then left overnight for sprouting. The sample was dried at 50oC for 12 h and ground. Finally, the malted flour was stored in a cool and dry place to avoid moisture gain. Raw peanuts samples were dried, grinded, and packed in an airtight container. Prepared peanut mash was then stored in a cool place. Healthy, mature soybean seeds were weighted and soaked overnight in 0.5% NaOH solution. The dehulled seeds were then boiled for 30 min to remove the anti-nutrient factors. The boiled seeds were strained and dried in a hot air oven at 80 oC. Finally, the dried seeds were ground into powder and sieved using a 100 mesh sieve. Three types of weaning food (F-1, F-2, and F-3) were prepared by mixing the prepared raw sample. The major raw materials used to formulate weaning foods were wheat flour, soya flour, rice flour for F-1; wheat flour, soya flour, malt extract for F-2 and malted wheat flour, soya flour, peanuts, lentils, carrots powder for F-3. Moisture, protein, ash, fat, fiber, total sugar, and carbohydrate content of malted wheat flour, soya flour, and the formulated diets were determined according to AOAC. The gross energy values of the raw materials and prepared foods were calculated by multiplying the values of protein, fat, and carbohydrate by their respective physiological fuel values of 4.1, 9.3, and 4.1. Water binding capacity, water absorption capacity, bulk density, solubility, and swelling power were evaluated to determine the functional properties of the developed weaning food. Water binding capacity (WBC) was examined by taking 2 g of sample and 4 ml of distilled water in a centrifuge tube. Then the mixture of sample and distilled water was shaken for one hour and centrifuged for 15 min at 2200 rpm. The calculation for determining WBC was followed as described by Beuchat. Water absorption capacity was determined by the method described by Sathe and Salunkhe (1981). Bulk density, solubility, and swelling power were analyzed by the methods described by Oladele and Aina. The viscosity of developed and commercial baby food samples was measured by following AACC (2000). Vitamin A was determined by high-performance liquid chromatography (HPLC) with UV detection after saponification and extraction. Retinol was quantified in an HPLC system, using UV detection at 326 nm wavelength. Vitamin A was then calculated by comparison of retinol peak heights in test samples. Minerals and heavy metals content of the formulated weaning foods were analyzed using 589 nm and 769 nm wavelength in Flame Emission Atomic Absorption Spectrophotometer. 10 g of dry sample was taken in a porcelain dish and then placed into a muffle furnace and heated at 1000oC for 1 h. After burning, ashes were taken to a 250 ml beaker and 50 ml of deionized distilled water and 15 ml concentrated nitric acid was added. The samples were then returned to a hot plate with continued heating and additional acid was also added until completion of digestion. Then the sample was filtered into a 250 ml volumetric flask and each sample was made up to the mark with deionized water. A standard stock solution of 100 ppm was prepared for every tested mineral and metal. These solutions were prepared from their pure metal turning and pure compound using nitric acid. Working standards and blanks were acidified to the same extent as samples. The atomic absorption instrument was set up and flame condition and absorbance were optimized for analysis. Then blanks, standards, and samples were aspirated into a flame in AAS. The amino acid content of the developed weaning food samples was determined by an amino acid analyzer based on HPLC system by following the amino acid analysis system instruction manual. The relative concentration of fatty acid (FA) from collected oil samples of developed baby food was measured as their corresponding methyl esters according to the method described in IUPAC. About 5 to 7 drops of oil were taken in a 15 ml test tube and 3 ml of 0.5 M sodium methoxide (prepared by mixing metallic sodium in methanol) was added and digested by stirring in a hot water bath for 15 min. Thereafter, the samples were cooled at room temperature and 1 ml of petroleum ether was added followed by 10 ml deionized water, mixed, and allowed to settle. The distinct upper layer of methyl ester in petroleum ether was separated carefully in a capped vial and used for analysis. 200 mg of different fatty acid standards in their respective methyl ester form were dissolved separately in 10 ml petroleum ether in a series of screw-capped test tubes. Aliquots of 1.0 µl FAME (fatty acid methyl ester) were injected and the peaks of fatty acids were recorded for their respective retention time and presented as a relative percentage as were by the automated GC software. The nutritional quality of the prepared weaning foods was assessed according to a standard rat bioassay procedure by following OECD in the animal house section, Institute of Food Science and Technology (IFST) of Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh. Four groups of young long-evans rats (between 28-30 days) were used in this study. Each group contained four rats (2 male and 2 female). Room temperature was maintained at 18-26 oC with a 12 h light/dark cycle. The rats were subjected to a 7 day acclimatization period. The supplementary foods were subjected to sensory evaluation for color, flavor, taste, texture, and overall acceptability by a sensory panel consisting of 19 members of which nine members are male (age ranged from 25 to 35) and the remaining 10 members are female (age ranged from 26 to 40) of BCSIR, Dhaka, Bangladesh. The presented three samples were evaluated by panelists according to the 9-point Hedonic Scale. Results were statistically analyzed using IBM SPSS version 22. The mean and standard deviation data from the triplicate analysis of developed food samples were calculated.