The study aimed to improve traditional complementary food by incorporating germinated amaranth grain flour into germinated millet flour. Millet is low in quality protein, being limited in essential amino acids, particularly lysine and tryptophan. Germination of millet and amaranth grains was performed by wrapping soaked grains in cheesecloth and kept for 24 hours, washed, dried and milled. Design expert was used to achieve ten runs of millet and amaranth flour blends, analyzing proximate, mineral and protein digestibility. In vitro protein digestibility was determined with the common method of using a pepsin–pancreatin enzyme system with other chemicals such as NaoH and HCl. The results show significant differences (p<0.05) among the blends and the control sample. The protein content among blends ranged between 9.20% and 12.86%. The sample consisting of 60% millet and 40% amaranth mixture had the highest protein (12.86%), and the control sample, mainly 100% millet, had the lowest protein content (8.7%). The energy content of the blends was between 357.65 kcal/100g and 361.82 kcal/100g. Also, 60% millet and 40% amaranth flours had the highest energy (361.82kcal/100g). The minerals analyzed include Fe, Ca, Zn, Mg and Mn, and their concentrations ranged between (6.19mg/100g-9.96mg/100g), (13.72-38.11mg/100g), (14.39mg/100g-33.41)mg/100g), (22.20 mg- 67.31 mg/100g) and (0.24mg/100g-0.66mg/100g), respectively. The blend with 60% millet and 40% amaranth had the highest concentration of Ca (38.11mg/100g) and Zn (33.41mg/100g). The protein digestibility of blends was between 65% - 85%. The control sample, which was 100% millet, had the lowest protein digestibility, at 65%, while the60% millet and 40% amaranth blend had the highest protein digestibility, at 85%. The study shows that incorporating germinated amaranth into germinated millet flour results in better nutritional composition than unsupplemented millet, often used in rural communities as infant food. Thus, the blend of millet and amaranth at a suitable mixing proportion could serve as an improved alternative for rural nursing mothers who cannot afford commercially formulated infant foods.