Extrusion cooking was carried out using a co-rotating twin screw extruder at extrusion parameters namely temperature, die diameter and screw speed. The effect of independent variables, namely extrusion temperature, screw speed and unhulled finger millet and dehulled finger millet on product responses i.e. on dependent variables, namely expansion ratio, bulk density, Water Absorption Index (WAI), Water Solubility Index (WSI), colour and hardness were studied. The nutritional characteristics of finger millet based extrudates were determined and sensory evaluation of the products was done for appearance, colour, taste, texture and overall acceptability using nine point hedonic scale. Expansion ratio, bulk density, water absorption index, water solubility index, colour and hardness were influenced by variations in flour composition.