Sorghum (Sorghum bicolor) is an important staple crop in semi-arid regions of Africa and India because of its drought tolerance. This research work was focused on developing sorghum-based extruded snacks products. Processing parameters of feed including moisture contents (12%), different blends ratios of sorghum, broken rice and green gram flours (7:2:1, 6:3:1 and 5:4:1), operational parameters of the extruder like barrel temperature (110, 120 and 140 0 C) and screw speed (150, 200 and 250 rpm) were optimized for physical and sensory properties of sorghum based extruded products. The maximum value of expansion ratio and minimum bulk density was at 110 0 C barrel temperature at 150 rpm for 3 rd blend. The sensory evaluation of the extrudates showed that samples S 3, S6, S9 were more acceptable.