The effect of extrusion cooking on the nutritional value, storage stability and sensory characteristics of an indigenous maize-based snack food were examined. Samples were analysed for available lysine loss, protein dispersibility index (PDI), changes in total carbonyls (lipid oxidation) and sensory characteristics during storage (at 25, 30 and 40 o C). Extruded samples suffered low loss (10%) in available lysine but had an appreciable reduction in PDI. Storage at moisture contents above the monolayer region reduced greatly the total carbonyls in samples. However, total carbonyls of products were found to increase with increase in storage temperature. In addition, storage at high temperature (40 o C) significantly reduced the sensory acceptance of the maize-based snack.