Extrusion cooking was carried out using a twin screw extruder using two temperature levels (120 0 C and 140 0 C) using die diameter of 3 mm and screw speed of 275 rpm. The effect of extrusion temperature (120 and 140 0 C) on extrudates for regular and dehulled finger millet based flour compositions (20, 30 and 40 %) using maize, soybean and rice was investigated for functional properties namely expansion ratio, bulk density, Water Absorption Index (WAI), Water Solubility Index (WSI), colour and

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... hardness. Sensory evaluation of the extrudated products was also carried out for appearance, colour, taste, texture and overall acceptability using nine point hedonic scale. Functional properties of the finger millet extrudates were influenced by the type of finger millet grain (regular or dehulled), composition of flour, and the barrel temperature. Expansion ratio, Water absorption Index (WAI) and Lightness (colour) of the 20 % Regular finger millet flour was highest among all the flour compositions and bulk density, Water Solubility Index and hardness was lowest. Result for sensory evaluation of all 12 extrudated samples found to be statistically at par for all the attributes of appearance, colour, taste, texture and overall acceptability. It is found that the composite flour comprising of regular finger millet flour, maize flour, rice flour, full fat soy flour in the ratio of 20: 50: 20:10 at 120 0 C provided highest score (8.24) of overall acceptability.