The objective of this study was to formulate mixed flours based on corn and sesame for children aged 6 to 18 months. Thus, 1630 g of corn flour and 524.93 g of sesame were purchased from the Matoto market. Thus, three formulations were manufactured: i) F10 (90% corn and 10% sesame), F20 (80% corn and 20% sesame), and F30 (70% corn and 30% sesame). The moisture, ash, protein, fat and carbohydrates contents were determined according to AOAC standards for single and mixed flours. The moisture, dry matter, ash, protein, lipids and carbohydrates contents in corn flour were 11.97, 88.03, 1.23%, 7.03%, 4.34% and 74.81%, respectively. As for sesame flour, they were 8.56%, 91.94%, 4.6%, 21.60%, 53.53% and 8.67% for moisture, dry matter, ash, protein, lipids and carbohydrates contents, respectively. Analysis of variance showed that these two types of flour are significantly different (p < 0.05). For example, the dry matter contents were 87.58 ± 0.21%, 87.58 ± 0.15% and 88.07 ± 0.23% in F10, F20 and F30, respectively. The protein content increased significantly with the levels of sesame flour incorporation. These values were 9.20 ± 0.05%, 9.97 ± 0.01% and 10.49 ± 0.01% in F10, F20 and F30 formulation, respectively.
