<p>The present study focused on the development and evaluation of extruded breakfast cereals formulated from composite blends of finger millet flour (FMF), orange-fleshed sweet potato (OFSP), and African locust bean pulp (ALBP). Six sample blends coded FFA–FFF (FFA: 100% Finger Millet Flour, FFB: 70% Finger millet flour, 20% Orange-Fleshed Sweet Potato (OFSP) Flour, 10% African Locust Bean Pulp (ALBP) Flour, FFC: 60% Finger millet flour, 30% OFSP Flour, 10% African Locust Bean Pulp Flour FFD: 50% Finger millet flour, 40% OFSP Flour, 10% African Locust Bean Pulp Flour, FFE: 60% Finger millet flour, 20% OFSP Flour, 20% African Locust Bean Pulp Flour, FFF: 50% Finger millet flour, 30% OFSP Flour, 20% African Locust Bean Pulp Flour) were produced, varying in their ratios of the three components, with FFA serving as the 100% FMF control. The inclusion of OFSP and ALBP significantly improved the nutritional quality of the extrudates, particularly in terms of phytochemical content and antioxidant activity. Total phenolic and flavonoid contents increased with higher incorporation of OFSP and ALBP, which also enhanced the free radical scavenging capacity of the samples. In vitro starch digestibility revealed a slower glucose release in composite samples, correlating with reduced estimated glycemic index values. Colour and texture measurements indicated better crispness and lighter appearance in blends with higher OFSP levels. Scanning electron microscopy showed improved structural expansion in composite cereals. Sensory evaluation identified sample FFF (50% FMF, 30% OFSP, 20% ALBP) as the most preferred, offering superior taste, texture, and overall acceptability. These findings demonstrate that combining locally available, underutilized ingredients can produce nutritionally enriched breakfast cereals with functional properties suitable for promoting health and diversifying food choices in local diets.</p>