Abstract: The study aimed to establish the storage stability of flour blends from fermented and unfermented sorghum, soybean and Orange Fleshed Sweet Potato (OFSP) at 25, 30 and 40. The flours blends [F2: Sorghum: Soybeans: OFSP (56:17:27) %; F3: Sorghum: Soybeans: OFSP (59:31:10) %; UF2: Sorghum: Soybeans: OFSP (56:17:27) %; UF3: Sorghum: Soybeans: OFSP (59:31:10) %; were generated using mixture design of Response Surface Methodology (RSM). The Equilibrium Moisture Content (EMC) of the blends and Control (CT) sample were determined by static gravimetric method. The EMC were calculated and moisture sorption Isotherms were plotted for the dried samples. The monolayer Moisture (M0/sub>) content of the samples was evaluated at each temperature by applying BET (Brunaeur-Emmett-Teller) and GAB (Guggenheim- Anderson-De Boer) equations to the isotherm data and the experimental data were fitted to four commonly used models using linear regression analytical procedure. EMC of flour blends decreased with an increase in temperature at constant water Activity (Aw) and increased with an increase in Relative Humidity (RH) at constant temperature. The sorption isotherm curves of the blends and CT were sigmodal in shape. GAB, BET and Oswin models gave a better fit for sample F2, Oswin and Henderson gave a better fit for sample UF2, Oswin gave a better fit for sample F3. Oswinand GAB gave a better fit for sample UF3 while Henderson and GAB gave a better fit for sample CT at temperatures 25, 30 and 40°C, respectively.