2006 Annual Report 4d.Progress report. This report serves to document research conducted under a grant from USDA Foreign Agriculture Service to develop health-enhancing snack products using extrusion technology. Additional details of this research can be found in the report of project 1935-41000-065-00D, New and Improved Processes for Texturizing Milk Components. We achieved the initial objective of developing partially cooked “half products” using low glycemic starches including cassava and whey proteins. Half products were developed using cassava, quinoa, cashew pulp, corn, and whey proteins. These products satisfy the main objective of developing Protein-Enriched Low Glycemic Snack Products that Mitigate Childhood Obesity in US and Hidden Hunger in Brazil. By developing protein-enriched extruded half products using whey proteins to replace 30% of the starch, we can address obesity. We will determine the protocol to fortify the half products with minerals and vitamins which will address the hidden hunger aspect of this project. The half products are readily expanded by frying, baking in conventional oven, or the microwave. Conventional and microwave oven baked products are not as expanded as oil baked products, but are lower in calories. Ultimately, these snacks will be fortified with micronutrients such as iron, zinc, and vitamin A to combat hidden hunger; the high protein will help combat obesity and other associated health problems.