A single-screw laboratory extruder was used to carry out an L18 Taguchi fractional factorial study of aquafeed processing. The substances were predicated on a formulation for nutritionally-balanced Nile tilapia diet programs including distillers dried grains with solubles and soybean meal as the main protein options, in addition to constant extrusion system amounts of corn flour, whey, and fishmeal. The effects of three levels of DDGS, soybean meal, ingredient moisture content, screw rate, die dimension, barrel temperature and several levels of screw configuration on extrudate physical extruder and real estate processing parameters were determined. Data from raw materials, processing conditions, and extrudate homes were used to build up surface area response equations and curves. However, predominantly low R2 values just permitted linear human relationships between some independent parameters and response variables. Regarding main effects, die pressure substantially decreased with higher DDGS levels, moisture content, temp, lower die L/D, and bigger screw compression. Expansion ratio decreased significantly with higher moisture content material and lower die L/D. Significant distinctions in color were due to changes in DDGS amounts and moisture content. In summary, DDGS, moisture content material, die dimension, and extrusion circumstances had the largest impact on almost all of the extrudate physical houses and processing conditions. Diverse combinations of these independent factors may be used to gain desired extrudate physical houses and processing conditions.