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Extrusion of foods is an emerging technology for the food industries to process large number of products of varying size, shape, texture and taste. Extrusion cooking is defined as a high temperature short time shear process used to transform raw ingredients into modified intermediate and finished products (Riaz, 2001).Extrusion technology has been used in the food industry for developing various products including precooked and modified starches, ready-to-eat (RTE) cereals, snack foods, texturized vegetable proteins (TVP), breading substitutes, etc (Harper and Clark, 1979). Improvement in these basic products have continued since then to the present day to meet the needs of people. Extrusion technology involves continuous processing of food and includes one or more unit operations such as mixing, kneading and shaping a dough.

Development of Nutrient Rich Extruded Product using Rice, Finger Millet, Soybean and Mango Seed Kernel Flour