The purpose of this study was to develop low-phytate maize-based complementary food by reducing phytate and lowering phytate to zinc molar ratio below 15 thresholds using three local food processing methods, and evaluate sensory quality and acceptability of such complementary foods. A total of 28 samples prepared in triplicate were tested for their phytate and zinc content and phytate to zinc molar ratio. Three samples further evaluated for their sensory quality by 36 mothers and 42 University female staff and student panels selected from the study area. Sensory scores were analyzed using analysis of variance (ANOVA, Proc GLM) and variation attributable to sample difference, addition of meat, or subjects were determined. All means were tested for least significant difference using Tukey’s studentized test and difference at p < 0.05 considered significant.