Qualitative Evaluation of Germinated Multi-Millet-Based Functional Snack Product

Considering the health benefits of extruding germinated multi-millet grains, current study emphasizes extrusion processing grain blends (sorghum millet, finger foxtail pearl and rice) in various ratios 11.5:11.5:11.5:11.5:6:4 to produce nutritionally important expanded snack products. The process was adjusted for all preparations under a controlled moisture content 20-21% (w.b.), at most stable die (with 3mm diameter) temperature 130°C, constant screw speed 270 rpm efficient processing. Results showed that best-studied extruded product T3 over T1 T2. suitability T2 based on its physicochemical properties, such as high expansion ratio, low bulk density, hardness, content, water absorption index, while solubility index negative correlation. developed highest overall acceptable sensory properties obtained from T3.