Effect of germination, pre-gelatinization on the proximate composition, viscosity and pasting properties of maize flour as a base ingredient for the formulation of infant complementary food, were investigated. The flour samples were 100% of raw, germinated and pre-gelatinized maize flours and a blend of 50% germinated and 50% pre-gelatinized. The moisture, ash, fat, protein, crude fibre, carbohydrate and Energy content of the maize flours varied from 9.25 to 10.45%, 1.04 to 1.17% 4.73 to 6.71%, 8.79 to 10.62%, 2.22 to 3.12%, 69.93 to 71.10% and 365.67 to 379.99 Kcal/100g respectively. Germination resulted in significant (P≤ 0.05) decrease in moisture, fat and carbohydrate while significant increase (P≤ 0.05) in crude fibre, protein and energy was observed for the germinated and pre-gelatinized blend. The viscosity varied from 222.00 to 507.40 Pa. s for the pre-gelatinized and the 50% blend of pre-gelatinized and germinated maize flours respectively. The pasting properties: peak viscosity, trough viscosity, breakdown viscosity, final viscosity, set back viscosity, peak time and pasting temperature ranged from 6.42 to 87.67 RVU, 2.59 to 81.33 RVU, 0.75 to 7.00 RVU, 6.00 to 257.00 RVU, 3.42 to 175.75 RVU, 3.64 to 7.00 min and 48.98 to 50.43 C respectively. Germination significantly (P≤ 0.05) decreased the viscosity and pasting properties (peak viscosity, trough, breakdown, final viscosity, setback and peak time) of the flour. The improved proximate and pasting properties of the germinated and pre-gelatinized maize flours makes for a good base ingredient for the formulation of infant complementary food.