Extrusion cooking is progressively more being used for production of a wide range of snack foods and breakfast cereals. 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. For R-2303 and R-2207 corn extrudates, T6 and T5 obtain the least moisture content of 3.65 % and 3.90 % correspondingly, while T0 was at bottom obtaining 5.23 % moisture content. While, T6 obtained the least amount of ash content of 0.40 % and 0.33 % respectively, while T0 and T4 was at bottom obtaining 0.45 and 0.43 % ash content. It is obvious from the results that T6 of R-2207 positioned at the first for its lower fat level that possibly will be due to high temperature. R-2303 and R-2207 maize extrudates, T6 got the least protein content of 8.96 %, while T0 was at underside obtaining 8.36 % protein content .The protein content for uncooked corn grits of R-2303 and R2207 was 9.22, 8.70 % correspondingly. Extrusion does not extensively have an effect on mineral composition of maize extrudates, except for iron. Iron level of the grits increased following processing into extrudates that may be the result of metallic pieces, mainly screws, of the extruder. In ending, extrusion cooking enhances apparent absorption of most minerals