Abstract: Five flour combinations of African breadfruit (40, 55, 70, 85, 100%), defatted soybean (55, 40, 25, 10, 0%) and yellow corn (5, 5, 5, 5,0%) were hydrated to 15, 18, 21, 24, 27% moisture, respectively. Each feed combination was thoroughly mixed in a Hobart mixer ( A 200, England ) and extruded in a Brabender laboratory single screw extruder (DCE 330, NJ, USA) at screw speed of 100, 120, 140, 160, 180 rpm respectively. A second order central composite response surface design was adopted in designing the experiment which generated 25 runs. Extrusion cooking significantly (p = 0.05) affected sample moisture, fat and energy. Trypsin inhibitor activity and tannin were reduced by 89%, while phytic acid was reduced by 38%. Water absorption index increased by 2.8 times the unextruded blends and was inversely related to water solubility index. Screw speed had significant (p = 0.05) quadratic effect on water absorption index and wettability. Feed moisture exhibited linear and quadratic influences on oil absorption capacity and wettability. Cross product effects of feed composition and feed moisture were significant (p = 0. 05) only on wettability.