In the present study, extrudates prepared from (arrowroot (10%), lesser yam (40%) and potato (50%) with twin screw extruder at extrusion temperature 130°C, screw speed 330 rpm and 10% moisture (7ml water:3ml Kokum Liquid Concentrate)) were used for the packaging and storage study of the extrudates. The 60 g extrudates were packed in 3 types of packaging materials i.e. aluminium foil (200 guage), polyethylene (400 guage) and polyester (160 guage) and stored at ambient temperature up to 60 days. Then stored samples were evaluated at interval of 0, 10, 20, 30, 40, 50 and 60 days for nutritional properties like protein, fat, fiber, ash, moisture, carbohydrates and functional properties like expansion ratio, bulk density, water absorption index, water solubility index, hardness in order to study the storage stability of the product. It was found that the there is no significant (p≤0.01) effect of packaging material and storage durations on nutritional and functional properties of stored extrudates. Among the packaging materials studied aluminium foil (200 guage) was the best packaging material to store the extrudates. Aluminium foil is the best packaging material to store the extrudates up to 60 days. The nutritional properties at the 60 days period were protein 2.70 %, fat 1.22 %, fiber 1.06 %, ash 1.83 %, carbohydrates 86.01 % and moisture 6.83 %. The functional properties of the extrudates at 60 days period in the aluminium foil is expansion ratio 3.09, bulk density 0.09 g/cm3, water absorption index 4.54 g/g, water solubility index 42.67 %, and hardness of extrudates 1658 g respectively. Extrudates can be stored in good condition in aluminium foil up

to 2 months with better retension of nutritional and functional properties.