In this study two maize grits samples were obtain from dent maize (R-2303) and a flint type of maize (R-2207). Different extruder variables applied were temperature, screw speed and moisture content. T6 of (R-2207) was found most suitable among all treatments (T6 150 ºC, 170 r.p.m, 18% m.c.). Temperature, screw speed and moisture content, these extruder variables considerably affected the product quality. Hardness and fracturability for R-2303 and R-2207 at three extrusion variables were extremely associated with each other and match up well with the hardness assessed by human mouthful. Extrudates with a high bulk density as T0, T1 and To of R-2303 were generally come with by some negative sensory characteristic, such as coarseness, solid curing, and uneven profile, as well as desiccated surface. Extrudates with low bulk density as T3, T4, T5 and T6 of R-2207 were typically come with by some positive sensory characteristic like good expansion, color and standard profile. Study also showed that the same instrumental variables were greatly connected with the same sensory variables. The method used in this study allowed us to end that the harder maize grits of R-2207 gives products with greater expansion values, elevated degree of cooking and lower mechanical resistance than the softer one of R-2303. Our findings give support to the fondness of the snack industry for harder-maize grits.