ABSTRACT 

The present study, process for preparation of high protein extruded snacks from the blends of sorghum, defatted groundnut cake and date palm, using twin screw extruder and Response Surface Analysis (RSM). A five-level-three-factor central composite ratable design (CCRD) was employed for optimizing the mixed flour grain formulation. The sorghum, defatted groundnut cake and date palm were selected based on their nutritional value, availability in the local market and affordability. The effects of extrusion parameters on the proximate composition, specifically on  protein and its amino acid profile, functional properties (Water absorption index ,water solubility index, bulk density and wettability),the mineral content of the extrudates ,anti-nutritional  elements were done, after extruding the blends with defatted groundnut cake as  feed composition {FC X₁(10-30g/100Kg)},feed moisture content {FMC X₂(12-18%)} and die size {Ds X₃(2-6mm)}.Sensory characteristic of the extrudates product (taste, texture, crispiness and general acceptability) were also studied to evaluate the suitability of the product as extruded snack. The crude protein content of the raw samples ranged from 3.02 to 8.41%, while crude protein for extruded samples ranged from 3.85 to 5.77%.The value of curde fat content of the raw sample ranged from 3.10 to 12.80%, while extruded samples ranged from 3.12 to 10.99%.  The carbohydrate value for raw sample ranged from 62-10 to 80.70%, while the extrudates sample ranged from 75.75 to 84.14%.   Ash, there were general increase in the ash content of the extruded samples. The values of some of the essential amino acid such as Isoleucine, Lysine and Valine were in the ranged as values stipulated by FAO/WHO for daily requirements. Minerals content, the results indicated a general increased in the minerals content from the raw samples to the extruded samples. The slight increase in the minerals content of the extruded could probably be attributed to concentration of nutrients as a result of moisture loss during extrusion cooking exercises. Result for raw samples had trypsin (TIA) in the ranged of 7.40 TIU/mg to12.80TIU/mg, while extrudates sample ranged from 3.02 to 6.63 TIU/mg, which were attributed to destruction of heat libile or prone protease inhibitor and opening up of protein structures by denaturation, leading to increased accessibility of the enzymatic attack .Tannin content of raw and extrudates samples ranged from 0.42 to 0.82mg/100 and 0.11 to 0.34mg/100 respectively. The result indicated a reduction in the tannin content of the extrudates as a result of the positive effect of extrusion cooking technology. Phytate content of both raw and extrudates samples ranged from 160 to 188mg, and 102 to 128mg/g respectively. The result indicated a decrease in the phytate content of the extrudates. From the results obtained, optimum extrusion conditions to produce high protein extruded snack were 30% defatted groundnut cake at 12% feed moisture contain and 6mm die size, and it resulted in acceptable product.