Nwakalor, C.N. 2025. Physicochemical and Sensory Properties of Breakfast Flakes from Blends of Sorghum, African Yam Bean, and Moringa Leaf Powder. African Journal of Agricultural Science and Food Research. 20, 1 (Aug. 2025), 56–63. DOI:https://doi.org/10.62154/ajasfr.2025.020.01013.