The physicochemical properties of formulated flakes from African yam bean and Irish potato were evaluated. Protein energy malnutrition is common in developing countries due to high intake in carbohydrate and lipids-Breakfast meal is an essential and relevant meal that needs to be taken to keep the body ready for daily activities. This research evaluated the nutritional components of formulated flakes from blends of African yam bean (AYB) and Irish potato. Six samples were formulated by mixing African yam bean flour (AYB)+Irish Potato flour in the ratio of (100:0, 90:10, 80:20. 70:30) sugar and water. The samples were mixed, conditioned steamed for 10mins and allowed to age at 40c for 12hours, sliced using a stainless steel knife and toasted in an oven at 120±0C for 1hour. Cooled and packaged. The results revealed the following ranges of physical and functional properties, Bulk Density (0.54-0.68g/lml) water absorption capacity (1.22-1.53%) oil absorption capacity (2.12-2.33%), wettability 14.50-37.00 seconds). The proximate composition of the formulated breakfast cereal ranged from 9.00-12.66% for moisture, 59.45 to 67.12% for carbohydrate, 19.67% to 22.44% for protein 2.00 to 3.00% for ash 0.30 to 4.30% for crude fibre and 2.00 to 3.62 for crude fat. the results obtained from the study shows that meal made from African bean and Irish potato has is high protein content and can be used as a low cost nutritive and ready to eat breakfast meal to feed infants and adults.