Central Composite Face-Centered Design (CCFC) and sensory evaluation were used to optimize the extrusion conditions for production of breakfast cereal from sorghum–soybean flour mixes. Sorghum flour was blended with soybean flour in varying proportions of 90:10, 80:20 and 70:30 respectively and extruded at 20%, 22.5% and 25% moisture levels and 120^oC, 140^oC and 160^oC extrusion temperatures. The most acceptable extrudate was from the mix with 10%, 22.5% and 140^oC. The optimum values for all the sensory attributes assessed were established at 11 to 24% feed composition, 20% feed moisture and 120^oC extrusion temperature. The colour, flavour, grittiness, stickiness and overall acceptability had optimum values of 9.76 (brown), 5.04 (low cooked cereal flavour), 5.5 (low grittiness), 4.52 (low stickiness) and 10.45 (high overall acceptability) respectively. The coefficients of determination (R²) were 0.80 for colour, 0.83 for flavour, 0.76 for grittiness, 0.93 for stickiness and 0.84 for overall acceptability. Graphical residual analyses showed a good fit for the empirical models suggesting that they could be used to estimate these sensory properties of the extrudates.