Rice and maize are commonly used for the production of extrudates and incorporation of nutritionally rich materials is prime important to make extrudates nutritionally superior. Coconut haustorium, a nutrient rich spongy tissue formed during coconut germination, was added to rice and maize (1:1) flour at levels of 0%, 10%, 20% and 30% (w/w) by replacing the maize and extruded in twin-screw extruder. Effect of addition of haustorium on the physico-chemical parameters like bulk density, expansion ratio, water absorption index, water solubility index, hardness, breaking force, breaking strength, compressive strength, color parameters like L*, hue, and chroma value, sensory characteristics and biochemical parameters like proximates, minerals, phenolics, flavonoids and antioxidant potential in the extrudates were studied. Results indicated that the addition of haustorium had a significant effect on parameters studied. Incorporation of haustorium resulted in less expanded, lengthy, dark colored, hardened, protein, minerals, phenolics and flavonoids rich extrudates with high anti-oxidant activity. A combination of 50% rice, 30% maize and 20% haustorium was found suitable for healthy and nutritious extrudates preparation based on the biochemical constituents and overall sensory acceptability.