Abstract: Dioscorea alata (yam), Phyllanthus emblica (fruit) Colocasia esculenta(taro) and Momordica charantia (vegetable) has been used for this study. All are powdered and PE: DA and MC: CE are mixed in various ratios like 1:0, 1:2, 1:5, 1:8 and 0:1. Nutritional analysis were done for all the samples and moisture content, ash content, iron, phosphorous, starch and crude protein, crude fiber, carbohydrate, tannin, crude fat, vitamin c, iron, calcium were determined and are analyzed for DPPH, metal chelating and Phosphomolydenum antioxidant assays. Best of the mixed ratios of PE: DA and MC: CE has been selected for the development of product through extrusion process using two different temperatures 100ºC and 110ºC using a moisture of 12 % and 13% and the sample has been extruded and that extruded product has been analyzed for their functional properties. PE: DA (1:8) and MC: CE (1:8) ratio can be employed as a good nutritional and antioxidant extruded product among all the other ratios.