Extrusion cooking is one of the most popular process sin the market due to its uniqueness and convenience. The extrusion process enables processing of different types of raw materials and obtaining finished products in a short period of time. Raw materials rich in starch and protein are most commonly used in the extrusion process, and corn grits is one of the most popular. The aim of this thesis was to determine the influence of the moisture content on the properties of extruded flours of different corn obtained from the Agricultural Institute of Osijek. Moisture content of 30% and 35% were used. The extrusion process was performed on a laboratory single screw extruder and the following parameters were tested: expansion ratio, bulk density, color, water absorption index (WAI), water solubility index (WSI), and rheological properties using a Brabender Micro-visco-amylograph. The results were compared with those for non-extruded corn grits. The obtained results showed that the increase in moisture did not significantly influence the increase of the expansion ratio (EO) and the bulk density of the extrudate (BD). The extrusion process and the increase in moisture content significantly influenced the increase in the water absorption index (WAI) and the extrudate solubility index in water (WSI). Compared to non-extruded samples, extruded samples achieved a darker and more intense color and were classified as red and yellow. The extrusion process also reduced the peak viscosity of almost all the samples and confirmed good stability when mixed at high temperatures, with the highest tendency for retrogradation of the non-extruded samples.