The effects of screw speed, feed moisture, glucose, fructose, sucrose and maltose on extrusion of lactic fermented and dried maize-finger millet blend was investigated. Fermentation caused a reduction in sectional expansion index, flour bulk density and water absorption index (WAI) but increased specific volume, water solubility index and darkened the extrudates. Increase in feed moisture (13-25%) reduced sectional expansion index, specific volume and yellowness but increased extrudate moisture content, bulk density and darkness of the extrudates. Increasing screw speed (158-242 rpm) had a negative correlation only with specific volume and lightness (P