Rice (Oryza Sativa L.) and corn (Zea mays L.), two major agricultural crops, produce significant amounts of byproducts during processing. Rice husk, a byproduct of rice milling, contains essential B vitamins such as thiamine (B₁), riboflavin (B₂), niacin (B₃), and pyridoxine (B₆), which are crucial for metabolic processes and overall health. Similarly, corn grits, derived from ground corn, are key ingredients in extruded foods such as breakfast cereals and snacks. This study focuses on developing extruded breakfast cereals by incorporating rice husk and corn grits to enhance their B vitamin content and nutritional profile. Sensory analysis was conducted to evaluate the acceptability of the developed breakfast cereals. The study aims to optimize the extrusion process to retain the maximum amount of B vitamins while ensuring the sensory qualities meet consumer preferences. It is determined that extruded snacks can retain larger levels of heatlabile B vitamins when cooked at a high temperature for a short period of time and the amount of B vitamins observed was B₁ 0.035 mg/100g, B₂ 0.028 mg/100g, B₃ 0.53 mg/100g, and B₆ 0.02 mg/100g. Extrudates were evaluated using a nine-point hedonic scale to determine the acceptability of the product. The extrudate with the best overall acceptability and the optimum physical and chemical properties contained rice husk 40% and corn grit 60%.