Abstract: Eight kinds of grains were processed using two -screw extrusion cooking technology. The physical properties (expansion ratio,bulk density),functional properties (water absorption index,water solubility index) and textural properties ( hardness , crispness and bowl life ) of extruded products were determined and compared. The ones with good bowl life were chosen as ingredients. Lingo was used to design the best formula according to their different nutrition. The results showed that millet,corn,barely,wheat with better bowl life were suitable to be the ingredients of cereal breakfast. The best formula was as follows:55% millet,25% corn,10% barely,and 10% wheat. Based on the above formula,the product was most nutritious featuring the highest essential amino acid index(EAAI).