iajnfsIAJNFSIAJNFS2709-9474https://doi.org/10.47310/iajnfs.2022.v03i02.005Formulation and Assessment of Flakes Produced from Grains and MushroomAdedokunJike-WaiFormulation and assessment of flakes produced from cereal grains and mushroom was the focus of this study. Proximate and mineral analysis of the products (control and Mushroom flakes ‘MF’) was conducted using standard methods. Sensory evaluation of the product on a five-point hedonic scale was conducted for appearance/colour, taste, aroma, mouth feel and general acceptability. Data obtained from the study was assessed using descriptive and inferential statistics. Significance was accepted at p<0.05. Result showed addition of mushroom increased significantly (p<0.05) the potassium, iron, zinc and phosphorus contents of the flakes (MF). Potassium increased from 4400.33mg (control) to 6600.67mg (MF). Iron content increased from 80.72mg (control) to 110.38mg (MF). Zinc content increased from 21.49mg (control) to 34.47mg (MF). Phosphorus content increased from 1583.07mg (control) to 3509.00mg (MF). Mineral content of mushroom flakes was higher than the recommended daily intake except for calcium and magnesium. Sensory evaluation showed that mushroom flakes were preferred in appearance, taste, aroma, mouth feel and general acceptability with means higher than 3.00 cut-off.