Prof M.O. JimohABODUNRIN Josephine Olabisi2026-04-162026-04-162024-02-12https://ir.bellsuniversity.edu.ng/handle/123456789/480x, 75 pages, illustrations, hard backExtruded flakes are consumed majorly as breakfast cereals, and this plays a significant role in daily nutritional intake. Extrusion employs technique such as mixing, heating, moisturizing, forming, texturing and cooking to innovate novel food items.The development of functional foods goes beyond mere nutrition, aiming to prevent diseases and promote health.Consumers' growing understanding of the relationship between diet and well-being has driven changes in dietary patterns. Bio active compounds are the atructural books of functional foods providing their medicinal properties and health benefits.enAttribution 4.0 InternationalExtrude flakesDissertation