 This research compared the nutritional value of fortified blended foods, FBF, made from different ingredients, including sorghum, cowpeas, soybeans, and corn. It found that these FBF had similar levels of protein efficiency, iron, and vitamin A when compared to a standard use-aid corn and soybean blend, CSB+. Additionally, it showed that adding whey protein concentrate, WPC, or soy protein isolate, SPI, to the FBF did not increase their nutritional value. This suggests that a variety of commodities can be used in the formulation of FBF, and that newly formulated extruded FBF are of better nutritional quality than non-extruded CSB+. This article was authored by Nicole M. Delamorn, Nicole M. Fiorentino, Alexander B. Opokwachampong, and others.