Physical, functional and physicochemical properties of flours of five cocoyam (Colocasia spp and Xanthosoma spp) cultivars were evaluated. Colour (L*a*b*) parameters of corms and flours, pasting and functional properties of the flours were determined. Xanthosoma spp showed significantly higher length (95.16-151.46), width (75.29-78.03) and weight (179.20-605.94) than the Colocasia spp., but the parameters did not vary significantly within either Xanthosoma and Colocasia spp. Generally, colour of peeled corms [L* (72.08-78.93 Cocoyam is said to be a giant crop, because its corms, cormels, leaves, stalks and inflorescence are all utilized for human consumption (Chukwu et al. 2008). According to Falade and Okafor (2013), the granule size of cocoyam starch (length =6.47-13.63 μm; width =5.36-8.45 μm) was within the range reported for native cocoyam starch (4-18.7 μm) from Malawian (Mweta 2009). Colocasia spp is reported more suitable for several food products, especially as food for potentially allergic infants, and persons with gastrointestinal disorders (Opara 2002). The cocoyam corms could be processed into many products including poi (fresh or fermented paste, canned, and canned-acidified), flour, cereal base, beverage powders, chips, sun-dried slices, grits, and drum-dried flakes (Owuamanam et al. 2010). However, cocoyam consumption has been affected by the presence of oxalates which imparts acrid taste, and causes sharp irritation and burning sensation in the throat and mouth on ingestion (Akpan and Umoh 2004). This high moisture content (>70 %) associated with high rate of deterioration after harvest, results in its limited availability. Therefore, processing of

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Bambara groundnut, malted sorghum, pearl millet, and banana were processed into flours and mixed in the ratio of 50:20:20:10, respectively. Using response surface methodology, screw speed (300–350 rpm), barrel temperature (180°C–220°C), and feed moisture (12%–16%) were varied and their effects on the chemical, physicochemical, sensory, and microbial characteristics of Bambara groundnut‐based ready‐to‐eat breakfast cereal were investigated. The flour blend showed a significant increase in protein (20.00%) as compared to using cereal grains alone. Improved expansion ratio (7.27), protein solubility (0.36%), and in vitro starch digestibility (157.35 µg/g) were achieved. Also, overall acceptability of 8.40 for the sweetened sample as well as microbial stable product were established. Bambara groundnut as a base ingredient for food extrusion can be used to produce a more nutritious, less expensive, and an overall acceptable breakfast cereal. Practical applications Breakfast cereals are very handy, especially for urban‐based individuals due to tight working schedule resulting to insufficient time for cooking detailed foods. Therefore, the need to remodel the existing starch‐based ready‐to‐eat breakfast cereals to more nutritious protein‐based products using affordable local crops is paramount. The use of extrusion cooking would enhance palatability, production yield to meet the daily increasing population, and reduce high postharvest losses due to underutilization of these crops. In summary, the outcome of this study would provide information for the possibility of scaling up production of protein‐based ready‐to‐eat breakfast cereals using available cheap crops and increasing the prevalence of healthy convenience food products in the market.