Abstract: Quality of amino acids was evaluated by analytical test. Extrusion effect was improved through ripening by screw extruder, adjusting water content of extruded material and feeding rate of extrusion, applying emulser and adding maize. The results show protein contained in the main ingredient, millet, meets standard and is superior to many other cereals such as rice, wheat and maize. Difficulties in millet extrusion were solved by controlling the above-mentioned processing conditions, and protein and macro-molecular substance of the starch were partly decomposed for better absorption. The best ratio of main ingredients to supplementary ingredients was obtained through orthogonal experiment, greatly increasing protein content and quality of the product and reaching the nutritional level of complete protein. At the same time many other nutritional elements such as vitamins and minerals were also greatly increased. As many supplementary ingredients were added, the product was improved in uniform mixing, water absorption, taste and contained rich health-care compositions from supplementary ingredients.