Two varieties of grain amaranth IC-42258-1 (Amaranthus hypochondriacus) and R-104-1-1 (Amaranthus cruentus) were evaluated for acceptability test with the  substitution of grain amaranth flour up to 50 per cent in bakery products viz., biscuit, cake and bread in comparison with the control (100 % wheat flour) and acceptability test of weaning mix and porridge prepared from 100 per cent popped grain amaranth  flour and popped grain amaranth flour + roasted Bengal gram + skimmed milk powder (4:2:1) were also evaluated in comparison with poshak. Biscuit and cake prepared up to 50 per cent substitution of grain amaranth flour were acceptable except in case of appearance of cake showed significant difference (p>0.01) with that of the control. Bread with 10 per cent substitution of grain amaranth flour was acceptable and not significant (p<0.05) from the control. Porridge and weaning mix  prepared with 100 per cent popped grain amaranth flour was acceptable.