Maize has significant importance in the countries, where rapidly increasing population has already outstripped the available food supplies. Extrusion technology has been around for a long period of time in one form or another in many food industries Extrusion cooking is a quite latest form of food processing. Extrusion is exploited for the manufacture of ready to-eat cereals, snacks, and food additives with diverse swelling properties. The majority of the research on the thermo mechanical behavior of these materials concerned the variation of starch. Extrusion cooking is progressively more being used for production of a wide range of snack foods and breakfast cereals. Extrusion is an ultimate technique for producing a variety of extruded products such as snacks and breakfast cereals. Extrusion processing conditions (moisture content, low residence time and low temperature) help advanced preservation of amino acids, high protein and starch digestibility, and reduce lipid oxidation, higher retention of vitamins and higher absorption of minerals. Extrusion processing parameter Screw speed, temperature and moisture content has considerable effect on the physical properties of extudates and sensory properties of maize extrudates. No matter what the future convey, it’s simple to see that, from simple corn puffed snacks and balls to complex filled products, extrusion give the snackfood producer a flexibility and variety of processing technologies.