Abstract: In this study breakfast porridges were formulated based on three indigenous Nigerian legumes-Afzelia africana-AA, (Counterwood seed), Detarium microcarpium-DT (Tallow seed) and Sphenostylis stenocarpa-SS, (African Yam bean). The food items were processed into flour using the traditional methods. The flours were blended with corn and made into porridges: CAA (corn and Afzelia africana), CDM (corn and Detarium microcarpium) and CSS (corn and Sphenostylis stenocarpa) flours. The nutrients composition of the porridges was determined using standard methods and sensory evaluation was conducted using nine point Hedonic scale. Data was analyzed using descriptive statistics and ANOVA. The result revealed that the crude protein content of CSS (3.30%) was significantly higher (p<0.05) than CAA (2.02%) and CDM (2.55%). The CSS (3.21%) also had significant (p<0.05) higher fat than CAA (2.56%) and CDM (2.42%); CDM (1.96%) had significant (p<0.05) higher ash than CAA (1.65%) and CSS (1.52%). The breakfast porridge CDM (3.47%) contained significant (p<0.05) higher crude fibre than CAA (1.32%) and CSS (2.50%), while CAA (92.45%) had significant (p<0.05) higher carbohydrate content than CDM (89.60%) and CSS (89.47%). The calcium content of CAA (7.22 mg) was significantly higher at (p<0.05) than CDM (5.23 mg) and CSS (5.40 mg); CSS (38.30 RE) contained significant (p<0.05) higher beta carotene than CAA (12.80 RE) and CDM (9.28 RE); CAA (12.03 mg) contained significant (p<0.05) higher vitamin B2 than CDM (3.27 mg) and CSS (3.38 mg). These porridges contained considerable amount of nutrients. However, CAA porridge was more acceptable in terms of colour, taste and general acceptability compared to CSS and CDM.