The aim of this study was to produce and assess breakfast meals produced from composite fl our samples of processed malted amaranth and roasted sesame blends. The various biomaterials were processed separately. The resulting fl our samples were blended at various ratios and processed to extruded breakfast meals. The extruded fl aked meals were assessed for selected quality parameters (total dietary fi bre, reducing/total sugar, sensory, amino acid and glycemic index/load) using standard methods. The results showed that there was increase in the amino acids, soluble, insoluble and total dietary fi bre of sesame substituted samples. There was decrease in the reducing sugar and total sugar, glycemic index and load, total and reducing sugar of the samples containing sesame. The sample containing 50% sesame and 50% amaranth was the most acceptable in all the sensory parameters except in colour. The study concluded that high nutritional quality breakfast meal, also of low glycemic index/load could be produced from malted amaranth substituted with roasted sesame.