Evaluation of qualities of extruded snacks from yellow cassava flour substituted with processed sesame seed’s flour

Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate qualities extruded snacks from blends yellow cassava and sesame seeds flour. The fleshed roots (germinated fermented) were dried, milled sieved prior further analysis. Flour each processed seed blended with flour at substitution levels 0, 15 30%. Functional anti-nutritional analyses blends. mixed thoroughly produce in a single screw extruder before frying deep fryer. Anti-nutrient, proximate sensory evaluations snacks. There considerable increase functional compositions an incorporation most especially samples 30% fermented flours, but considerably low anti-nutrient extrudates. Extruded Fermented also had highest (7.20) rating regards overall acceptability closely followed by 100% (7.05) germinated results indicated significant differences (p<0.05) among samples. research revealed that can be produced non-wheat flours which will reduce over dependence imported wheat hence crops. It contribute large scale production for enhanced national food security.