Akinsola et al Greener Journal of Agricultural Sciences Vol. 7 (9), pp. 226-242, November 2017. ISSN: 2276-7770 Review Article Manuscript Number: 092217137 (DOI: http://doi.org/10.15580/GJAS.2017.9.092217137) Traditional Complementary Foods: A Critical Review Akinsola A. O.1, Onabanjo O. O.2, Idowu M. A.3, and Ade-Omowaye B. I. O.4 1Department of Home Economics, Federal College of Education (Special), Oyo. Nigeria 2Department of Home Management Science, P.M.B 2240, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria. 3Department of Food Science and Technology, P.M.B 2240, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria. 4Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria Abstract Traditional complementary foods are popular minimally processed baby food used to introduce old infants and young children to adult foods. Cereal grains are it main ingredient, when cooked, because of its starch content, get gelatinized and swollen thereby making the diet viscous and bulky, so that it gives the stomach of old infants and young children enormous work to do. Traditional complementary foods consumed by old infants in many parts of the third world are deficient in essential macronutrients and micronutrients leading to malnutrition, which is one of the serious problems in developing countries. Protein energy malnutrition (PEM) generally occurs during this growing stage when children are weaned from breastmilk to semi-solid and later to family foods. The purpose of this study is to review literature findings on complementary foods. 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