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Formulation of composite flour comprising of maize (MF), finger millet (FM), defatted soy (DS) and elephant foot yam (YP) was carried out for the preparation of extruded product. The proportion of three major ingredients was varied as maize 40-55%, finger millet 20-30%, defatted soy 10-25% and that of YP was kept constant as 10%. In all 16 experiments were conducted by D-optimal mixture design keeping the upper and lower values of ingredients in the range given above. Extruded products were developed by using twin screw extruder (BTPL lab model) at
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