The study was aimed to evaluate the effect of different extrusion treatments on total phenolic content, total fl avonoids and antioxidant activity of finger millet and sorghum. The flours were subjected to eight different extrusion treatments at varying feed moisture, die head temperature and screw speed. Statistical analysis revealed that the total phenolic content (TPC), total fl avonoid content (TFC) and antioxidant activity (FRAP, DPPH, TEAC) of extruded fi nger millet and sorghum fl ours was reduced signifi cantly (p < 0.05) over their native counterparts. However, extrusion at high feed moisture, low temp and high screw speed (HM/LT/HS) retained considerable percentage of bioactives. Maximum retention of TPC, TFC and FRAP was observed as: 54 %, 78 % and 57 % in fi nger millet respectively and 87%, 89% and 86% in sorghum, respectively. High retention of bioactives in extruded millet fl ours demonstrated their enormous potential for the development of phenolic and antioxidant rich ready-to-eat snacks.