Selection

The millets were cleaned to remove the dust, dirt, chaff and stones by winnowing and sieving. The cleaned grains were dried in the sun for 5 to 6 hours.

Soaking

The selected millets were soaked separately in cold water (1:1.5) for one hour drained and conditioned for 30 min. Another batch was soaked in water along with addition of Butylated Hydroxy Toluene (BHT) as antioxidant at the rate of 0.5 g per kg for one hour. 

Removal of surface moisture

Treated samples were dried for five minutes to remove the moisture.

Popping

The millets were popped using an Euro popcorn machine.