Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates

► Corn extrudates were produced by cold extrusion technique at different conditions. ► Thiamine and riboflavin contents of fortified extrudates were determined by HPLC. ► CO2 injection resulted in better structure with finely distributed gas cells. ► CO2 injection caused higher retention of heat sensitive micronutrients like thiamine. ► Cold extrusion has potential to create nutritious extrudates.