Cereal extrusion technology for small food processing enterprises

The challenge is finding a combination of ingredients that are palatable but at the same time have a reasonably high protein content. We are pushing very hard to improve diets in Africa from only staple cereals to incorporate an acceptable protein level. Soy is ideal but we have to get past the taste and perceptions. Any advice on this?

Nice topic, but I need it in detail.

Textured Vegetable Proteins ( TVPs) are also a very interesting set of food ingredients to be considered Dr. Riaz is an expert in such matters. Besides soybean originated proteins, there are others such as Lupine texturates which are developed in Chile etc.