Extrusion resulted in loss of phenolic compound in red bean-corn starch mixed extruded product (Anton, Fulcher, & Arntfield., 2009) and sorghum grain (Dlamini, Taylor, & Rooney, 2007), and tocopherols and tocotrienols content in extruded cereal (Zielinski, Kozlowska, & Lewczuk, 2001).