The use-up outline for convenient and RTE (ready to eat) snacks is rising with expressive pace in all over the world because of rise in time spent away from home (Omoba, 2013). Consumers nowadays are becoming more and more conscious about concept of convenient and hygienic snacks. Extrudates are one of the major growing commodities in snack foods. Nowadays, children and even adults have started liking and consuming extrudates. The extrudates made by using extrusion process are the very proficient technique for manufacturing plentiful foodstuffs like RTE as well as animal food. Extrusion syndicates elevated shear force and temperature to develop extrudates in preferred size and shape as well as porous structure. The basic raw ingredients of extrudates include cereal grains which has less protein and essential amino acid (Nikmaram et al., 2015). In this context, efforts were made by researchers in preceding works about alteration of basic ingredients with different protein sources to improve the nutritious quality of cereals-based extrudates (Awolu et al., 2020;