In This Study, A Functional Breakfast Cereal Was Formulated, Extruded And Optimised To Improve On The Nutritional Qualities Employing Mixture Design And Response Surface Approach, Using Combinations Of Malted Finger Millet, Malted Roasted Bambara Groundnut, Date Fruit, Moringa Oleifera Leaf, And Turmeric. The Design Matrix For The Formulation Was Created Using A Constrained D-Optimal MixtureProcess Experimental Design With Five Mixture Components: Malted Finger Millet (20%–60%), Malted Roasted Bambara Groundnut (10%–40%), Date Palm Fruit Powder (5%–20%), Moringa Leaf Powder (2%–5%), Turmeric Powder (5%–15%), Salt (0.3%), And Two Processing Factors: Screw Speed (70–150 Rpm) And Barrel Temperature (90–100o c). Desirability Function Approach Of Numerical Optimisation Was Applied To Attain The Ideal Conditions For The Functional Breakfast Cereal's Formulation, With A Single Attractiveness Index Of 0.5, Which Was Obtained With Optimised Mixture Components And Process Parameter Levels Of 40.0% Malted Roasted Bambara Groundnut, 42.7% Malted Finger Millet, 5% Powdered Date Fruit, 2% Powdered Moringa Leaf, 10% Powdered Turmeric, And 0.3% Salt (Maintained Constant), Using 110o c Barrel Temperature And 110rpm Screw Speed. Results Obtained Revealed That The Best Formulation Gave A Breakfast Cereal With The Following Quality Properties; 75.58% Carbohydrate, 5.79% Protein, 7.43% Moisture Content, 7.28% Crude Fat, 3.40% Ash Content, 0.51% Crude Fibre, 391.03 K/Cal Gross Energy, 0.16 Mg/100g Vitamin E, 2.48 Mg/100g Vitamin B, 1.83 Mg/100g Vitamin A, 0.69 Μg/100g Vitamin D, 9.8 X 103 (Cfu/G) Bacteria Count, 4.6 X 103 (Cfu/G) Fungi Count, 151.32% Swelling Power, 0.57 G/Cm3 Bulk Density, 18.2% Oil Absorption Capacity, 0.68 Water Activity 12.0% Water Absorption Capacity, 82.4o c Gelation Temperature, 56.0 Water Solubility Index, 170 (Mg/Kg) Calcium 51 (Mg/Kg) Sodium, 167.76 (Mg/Kg) Potassium, 11.77 (Mg/Kg) Iron, 116.60 (Mg/Kg) Magnesium 1.13 (Mg/L) Zinc, 3.71 (Mg/L) Phosphorus, 17.9 (N) Hardness, 122.7 (N) Chewiness 1.89 Expansion Ratio, Texture (6.1), Taste (4.9), Mouthfeel (4.8), Colour (4.2), Flavour (5.5) And Overall Acceptability (4.9).