Abstract: A process for making foods and animal feeds from starchy raw materials, such as flour, meal and grits of cereals, pulses, starch roots, tubers, oil seeds, cakes of oil seeds, milk products, or mixtures of these materials, which includes the steps of: mixing water and at least one high-temperature resistant enzyme with the raw materials to form an extrudable paste; effecting partial gelatinization and initiating fermentation by extruding the paste while heating the paste to a temperature of from 65.degree.C (149.degree.F) to 115.degree.C (239.degree.F); converting the starch into dextrins and sugars by treating the extruded product in a fermentation apparatus for 40 to 90 minutes at a temperature of 55.degree.C (131.degree.F) to 90.degree.C (194.degree.F) in a high humidity atmosphere, as near as possible to saturation; and drying the product after fermentation.