Ready to eat breakfast flakes were developed by blending flours of sorghum and pigeon peas. The effect of fermentation, dehulling and malting techniques on nutritional, anti-nutritional and sensory quality of the formulated flakes were determined and the processes optimized. The flours were blended at three different ratios of 100:0, 80:20 and 60:40 (w/w, sorghum: pigeon pea). Dehulled and fermented samples showed the highest protein content (13.9%). Malting and fermentation had significantly (P<0.05) increased the protein content (11.3% and 13.6% respectively). The protein content increased progressively with increase in the ratio of the pigeon peas. Dehulling followed by fermentation was found to be the most effective technique in reducing total phenolics, tannins and phytates with 50%, 19% and 57% reduction respectively. Dehulling followed by fermentation was the most effective treatment in reducing anti-nutritional content while malting was found to be the best treatment regarding nutritional and sensory quality with 11%, 12% and 4.5% increase in protein, fat and fibre contents respectively.

Keywords: Sorghum Breakfast Flakes, Anti-nutrients, Malting, Fermentation, Dehulling.