Process of making shelf stable, nutrient fortified cereal based food

Claim 1

A process of making a long shelf life, nutrient fortified cereal based food having a substantially neutral flavor said method comprising: mixing whole not dehulled, defatted or degermed corn and whole not dehulled, defatted or degermed soybeans at a weight ratio of corn to soybeans of from about 65:35 to about 70:30; milling said corn and soybean mixture to provide a milled flour mixture; fortifying with vitamin and mineral nutrients, said flour mixture to a level which will allow the ultimate cooked product to meet daily allowance requirements for nutrition; moistening said flour to a moisture level of from about 17% to about 20% by weight of moisture; extruder cooking said moistened, fortified flour at a temperature of from about 290° F. to about 310° F., at a pressure of from about 500 psig to about 1200 psig for up to about 15 seconds to cook and gelatinize said flour; and shaping and drying to a moisture content within the range of from about 3% to about 5%.