Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products

•Extrusion improves the fiber and phenolic profiles of cereal and legume by-products.•Extrusion minimizes antinutritional factors and modifies digestibility of nutrients.•Feed moisture, barrel temperature and screw speed influence the effect of extrusion.•Extruding composite feedstock may limit the nutritional improvements of extrusion.•Extrusion pretreatment might improve the nutritional profile of cereal and legume by-products.